Directions: |
Directions:Directions:
Prepare to marinade the ribs in a foil tray (available in the baking section, make sure it will fit in the smoker) or foil sheet formed into a tray. Rinse the rack of ribs under fresh cold water. Lay into tray. Pour massive quantities of Worchestshire sauce on both sides of the rack, followed by Cavender’s seasoning (season to taste). Set this aside to marinade while you prepare the smoker.
Prepare the smoker ( I have the Weber bullet style smoker). I prefer one small bag of MatchLight self lighting charcoal and one bag of large Hickory or Apple wood chips (the big chunks). Light the charcoal, let it get ash hot while you put the wood chips in a bucket of water to soak. When the coals are ash colored hot, place the wet wood chunks in the coals (enough to allow the pan of water to set on top), place the pan of water on top of the coals (without spilling the water and putting out the fire). Place the meat trays (if you have more than one rack) in the smoker put the lid on it.
Rule number one: NOBODY OPENS THE SMOKER! Except the cook, to use a water spray bottle to squirt out any open flames in the smoker. If you have open flames, the ribs will cook too fast and be dry. Remember, this is a smoker not a grill.
Set your timer for an hour and a half if you are getting thick heavy smoke, 2 hours if the smoke is light ( better make sure you didn’t snuff the fire out while loading the grill, no smoke means no dinner.) Have a beer!
10 minutes before the timer rings, pre-heat the oven to 350 degrees.
When time is up, pull the meat trays. There might be some smoker left, so put anything else you may want to have smoked, whole ears of corn for example (soak the corn in water, leave the shuck on). Place the rib trays on some old news paper on your counter for easy clean up. Pour about 2 cups of Merlot over the ribs and wrap them up good with a sheet of foil, make sure not to poke a hole in the trays or foil. You want the ribs basting in the wine and if there is a hole they will be dry when finished.
Set the timer for 2 hours, and bake. After 1 hour, turn the heat down to 200 degrees.
Periodically check for tenderness, once a bone pulls out of the meat, they are done. |
This recipe for JOE JR'S HICKORY SMOKED BABY BACK RIBS is from