Saturday, May 23, 2009

Slow Smoked Baby Back Ribs

I just lit the charcoal in preparation for smoking three racks of baby back ribs. Earlier today, dry rub was applied per the following proportions:


3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder

1. Mix all the ingredients in a bowl. Press the rub onto both sides of the ribs. This rub works best when you can coat the ribs and let them sit in a refrigerator overnight. If you are pressed for time, apply the rub 4-6 hours before you put them on the grill.

And in a few hours I will make the following BBQ Sauce:


2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 cups tomato catsup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/3 cup sugar
1 teaspoon chili powder
1/2 teaspoon cayenne pepper

1. Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring for about 5 minutes.
2. Add the catsup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne pepper (the more chili powder and cayenne pepper you add the spicier the sauce will be).
3. Reduce heat and simmer, partially covered, until sauce has thickened, about 25 minutes.

I will place the racks in the smoker as soon as the coals are gray. 5 or so hours later, the ribs will be done. I am also serving bread, cole slaw and beer. Cocktails are at 6:30PM sharp. See you then!

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