Smoked Baby Back Ribs with Prickly Pear Barbecue SauceSteven Raichlen
Smoked Baby Back Ribs with Prickly Pear Barbecue Sauce
- Yield: Serves 6 to 8
- Method: Hot smoking
- Equipment: Pit Barrel Cooker; pecan chips
- 4 racks of baby back ribs (8 to 10 pounds)
For the rub:
- 5 tablespoons smoked paprika
- 4 tablespoons dark brown sugar
- 3 tablespoons sea salt
- 2 tablespoons black pepper
- 1 tablespoon dry mustard
- 1 cup apple cider, placed in a mister for spraying
- Prickly Pear Barbecue Sauce
Step 1: Wash the ribs and blot dry. Remove the papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using the corner of a dishtowel to gain a secure grip.)
Step 2: Make the rub: Place the ingredients in a bowl and mix, breaking up any lumps with the sugar with your fingers. Rub the mixture into the ribs on both sides.
Step 3: Set up your smoker following the manufacturer’s instructions and preheat to 225 to 250 degrees. Add the wood as specified by the manufacturer.
Step 4: Cook the ribs until very tender and the meat has shrunk back from the ends of the bones, 4 to 5 hours. Replenish the charcoal and wood as necessary. Starting after 1 hour and every hour thereafter, spray the ribs with apple cider.
Step 5: The last 30 minutes, brush the ribs on both sides with the barbecue sauce. If you have a grill handy, direct grill the ribs to sizzle the sauce into the meat.
Step 6: Serve the ribs with the remaining barbecue sauce on the side.
Use a rib rack to fit more ribs on your grill or smoker.
Find This Recipe
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣