Smoking Baby Back Ribs

First, we need to establish the three common methods of backyard cooking.

1. Grilling: Cooking over direct heat at high temperatures
2. Bar-B-Que: Cooking over indirect heat at med to high temperatures
3.Smoking: Cooking over indirect heat at low temperatures. (Below 235F)This is the method we are going to focus on for this site.

Smoking meats in my opinion yields the highest flavor and quality in meats but especially ribs.

This site deals specifically with baby back loin ribs. Traditionally "back ribs" are only considered "baby" if they weigh less than 1.75lbs however it is a loose term that normally applies to all "back loin ribs" taken from high on the hog's back by the loin. Select racks that are fairly close in weight when cooking multiple racks to ensure even cooking among them all. Look for marbeling of the fat within the meat, however, any exterior fat excess can be trimmed off prior to smoking.

The first step is in establishing the rub. The rub is vital to the resulting flavor and it can be tweaked and customized according to your preferances. Basic rub ingredients consist of brownsugar, pepper, garlic power, onion powder, paprika, cumin and cayenne powder to taste. There are many many different varieties and different seasonings to experiment with such as chili powder, canning salt, cajun seasonings and whatever else your creative mind can concieve but for now, stick to those basic ingredients until you develop a knack for turning out consistant results on the smoker.

Now back to the rub...brownsugar, pepper, garlic power, onion powder, paprika, cumin and cayenne powder to taste. Rinse the ribs and then pat dry with a paper towel. Next, combine all ingredients of the rub in a small bowl and begin rubbing the ribs. The more thorough and vigorously that you rub the seasonings into the meat, the more effective it becomes. The idea you should have is to rub it INTO the meat and not just rubbing it on top. After you have spent ample time rubbing the ribs, put them in a shallow pan and cover with foil. Put them in the refridgerator and let the meat rest overnight if possible.

There are several types of smokers : Gas, Electric and Traditional. I prefer the traditional method however it is challenging to keep it in the optimal smoking temperature range. Your temperature should be no higher than 240 degrees with the ideal being right around 125 F for the best results. I prefer Hickory for milder meats such as chicken and pork and mesquite for stronger flavored meat like beef. However, you can experiment and use whichever suits you best. Apple, White oak, and pecan are some other excellant and mild wood smoke options.

Over your firebox and woodchips, you should have a water pan and then the actual grille with the ribs smoking above that. Remember, the smoking temperature should always maintain around 225 and that should have the water right around boil and most importantly, steaming. The resulting steam keep the smoke "wet" and the humidity inside of the grill high which prevents the ribs from drying out.

Here is a tip on the water pan, if the water evaporates to the point where you must replenish it, a good tip to remember is to boil some water in a sauce pan on the stove and then bring it out and carefuly pour it into the water pan to replenish the supply in the smoker. This will save the amount of time it would take to heat that water to steaming and will result in an uninterupted supply of humidity inside the smoker.

After 3 to 4 hours of smoking and maintainting the temperature in the 225F range, the ribs should be done. I strongly recommend using an instant food thermometor to insure internal cooking temperature of 190F.

The next step is preparing side dishes and enjoying some of the most delicious and rewarding dishes you have ever made! Enjoy!

I hope this page has helped you and has been a useful resource in helping you achieve the smoking results you need. With practice you gain experiance and knowledge. Always experiment and try new things because you may be amazed at what you can achieve with a little creativity. If this helps you please leave a quick note just letting me know. I took the time out to try to help others with a great hobby and to achieve some great eating and I'd love to hear that I've been sucessful in some degree. I've also provided some links below with some basic and useful tools to help you get started on making great ribs and a great reputation among friends, family, and co-workers.

Happy Smoking and God Bless America!

Click Here! to learn from a Grand Champion award winning BBQ competition team.

Aside from these "must reads" that you can order from Amazon.com, This Charcoal Chimney is invaluable for having coals hot and ready to add to your smoker to maintain your optimal temperature range. Not to mention reducing the health risks and taste associated with petroleum based lighter fluids.