Ingredients
-
2
-
-
1/2
-
1/2
-
4
-
-
6
-
8
-
1
-
1
-
-
-
-
-
Directions
Hickory Smoked/Bbq Baby Back Ribs, The ultimate smoked baby back ribs at home. Just as good as any smoke house that you’ll go to. An amazing recipe that was adapted from a cooks illustrated article., Ok I must admit I like the flavor but as constructive critisim I think we both could work on getting the brine flavor a little deeper in the ribs… Maybe a little more time? I brine and smoke a turkey for Thanksgiving and I brine it for almost 40 hours, I think that maybe a bit much for ribs but additional time I think would help. The flavor was great and moist but closer to the bone the flavors were light. Thanks for the start… I will modify and continue using it., I had never heard of Brining ribs before so I had to try this one. The ribs came out just perfectly! Rich wonderful flavor. used my Weber Smokey Mountain Cooker for these…about 260 degrees for 4 hours turning only once in the process so as to keep the temperature constant. Used dry Hickory Chunks over Briquetts. I made a Bar-B-Que sauce but no one used it! The meat was too good to drown out with sauce.
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Steps
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1
Done
|
Combine the Salt, Sugar and Water in a Large Plastic Container or Non-Reactive Stock Pot. |
|
2
Done
|
Place Ribs in Brine and Refrigerate For One Hour. |
|
3
Done
|
Meanwhile, Combine All Rub Ingredients Except Sugar and Grind Into a Green Thick Liquid With a Food Processor, Blender or Immersion Blender. |
|
4
Done
|
Remove Ribs from the Brine After the Hour and Pat Dry With Paper Towels. |
|
5
Done
|
Brush or Rub Green Liquid Over Both Sides of the Ribs, Sprinkle With Sugar and Wrap Tightly With Plastic Wrap. |
|
6
Done
|
Place in Refrigerator For a Minimum of One Hour, but Preferably 4 Hours, You Can Go Overnight For a Really Flavorful Treat. |
|
7
Done
|
Wood/Charcoal Method: Soak 2 Large Chunks of Hickory in Water. Light About 40-50 Coals or You May Also Use an Equal Amount of Dry Hickory Chunks For an Intense Smoke Flavor. |
|
8
Done
|
Do not Use Lighter Fluid, a Fire Starter Chimney Is the Best Method. |
|
9
Done
|
Once Coals Are Covered With a Gray Ash Push Them Over to One Side Put the Soaked Hickory Chunks on the Coals and Replace the Grate, Form a Pan With Some Heavy Aluminum Foil Large Enough For the Rib, Put It on the Cool Side of the Grill, Place the Ribs in The"pan" Add About 1 Cup of Water and Put the Cover on the Grill With the Holes Over the Meat. |
|
10
Done
|
Turn the Meat 180 Degrees and Over Every 30 Minutes. |
