Apple Smoked Baby Back Ribs Recipe
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Category: |
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Ingredients: |
Ingredients: 2 racks of back ribs, generously rubbed all over with dry rub (you can do this the night before)
Handfuls of apple wood chips (or cherry wood, hickory, pecan) that have been soaked in water for about 1 hour and then wrapped in foil (puncture the foil all over with a fork or knife).
BBQ sauce for glazing at end
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Directions: |
Directions:Load a chimney starter fully with charcoal and light.
When the coals are all ashed over and blazing hot add the coals all to one side on the bottom grate. Place the foil packet directly on top of the coals and then add the top grate. Put the ribs on the opposite side of the grill away from the heat (indirect heat). Cover the grill with the holes over the meat and let smoke for about 45-60 minutes. Remove the lid and flip the ribs. Move the rack closer to the fire to the back and vice versa. Cook another 45-60 minutes. The ribs are done when the meat is shrinking away from the ends of the bones and they tender. If they are not done wrap them in foil and place them over the heat for about 20 minutes or until tender. Add more hot coals as necessary. Brush them with a sauce of choice and glaze them on both sides over direct heat. Cook them until glazed but not burned.
*This is the basic way to smoke any meat. You can replace the ribs with equal amounts of chicken thighs and follow the same recipe for bbq chicken. For spare ribs (bigger) and St. Louis style (trimmed spare ribs) just follow the same recipe but it will take longer to get tender. |
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