Smoked Babyback Ribs

[Monty Mikho]

2 racks of baby back ribs. Remove membrane and trim fat.

1 TS Seasoning Salt
1 TS Salt
1/2 cup of brown sugar
1 tS black pepper
2 TS Chili Powder
1/2 tS Cayenne pepper (Mild) 1 tS (Spicy) 1 TS (Hot)
2 tS Onion Powder
1/2 tS Ground Mustard
1 tS Paprika

Mix above in bowl
Rub on top and bottom of ribs. Massage the rub into it
Place ribs in a zip lock back (I cut mine in 1/2 to fit them in the big bags)
Place in fridge overnight

Soak Hickory chips in water overnight

Put 2-3 cups of apple juice in the steam pan. (keep an eye on it so it doesn't burn out.. add more if needed)

Smoke at 250* for 3 hours

Wrap ribs in aluminum foil and spray (DO NOT SOAK) with apple juice. Place back in smoker for 1-2 hour

Remove ribs from foil and place back on rack. Be careful they will fall apart.

Smoke the rest of the way to your licking. (internal temp should be 170*)


These are phuckin killer. You can eat them with your favorite BBQ sauce if you would like!!!

Enjoy

[JFontaine]

Where the Weak are Killed and Eaten and Exchange Recipes?
Say it aint so!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[2091]

Hey! If we're going to 'Kill & Eat'em', we should at least properly prepare them!

[Monty Mikho]

Hey! If we're going to 'Kill & Eat'em', we should at least properly prepare them!


EXACTLY!!! :Party

[BIGDONcwg]

Got a sauce for you to try

1 pound Brown Sugar
8 oz. Dark Molasses
32 oz. Generic Ketchup
18-24 oz. can Diced Stewed Tomatoes
4 Heads Garlic (Roasted)
2 Poblano Peppers (Diced)
2 Jalapeno Peppers (Diced/No Seeds)
2 Vidalia Onions (Diced)
Salt to taste
Secret Ingredient (Scroll Down)
1/2 Stick Butter



In X-Large Sauce Pan, saute peppers and onions in butter until very soft, add roasted garlic, stewed tomatoes, 1/2 brown sugar, ketchup and molasses. Simmer about an hour then a dash or two of salt to taste, continue simmering and add 1-2 cups of Jim Beam Bourbon Whiskey(Secret Ingredient) making sure not to boil after sauce begins to thicken taste for your own personal level of sweetness and either add more brown sugar or dilute with a touch of apple cider vinegar. Continue to cook until all ingredients are well blended and sauce is consistency of warm mustard(it will thicken as it cools) remove from heat and use as desired.

[Monty Mikho]

Got a sauce for you to try

1 pound Brown Sugar
8 oz. Dark Molasses
32 oz. Generic Ketchup
18-24 oz. can Diced Stewed Tomatoes
4 Heads Garlic (Roasted)
2 Poblano Peppers (Diced)
2 Jalapeno Peppers (Diced/No Seeds)
2 Vidalia Onions (Diced)
Salt to taste
Secret Ingredient (Scroll Down)
1/2 Stick Butter



In X-Large Sauce Pan, saute peppers and onions in butter until very soft, add roasted garlic, stewed tomatoes, 1/2 brown sugar, ketchup and molasses. Simmer about an hour then a dash or two of salt to taste, continue simmering and add 1-2 cups of Jim Beam Bourbon Whiskey(Secret Ingredient) making sure not to boil after sauce begins to thicken taste for your own personal level of sweetness and either add more brown sugar or dilute with a touch of apple cider vinegar. Continue to cook until all ingredients are well blended and sauce is consistency of warm mustard(it will thicken as it cools) remove from heat and use as desired.

Printed and saved.. Thanks Don!!

[BIGDONcwg]

anytime brother, so hows about a fishing shootout ???

[Monty Mikho]

Im going this weekend.. :p

[396chevelle]

Great recipe I have been cooking ribs that way for a couple years now. Just watch the Cayenne pepper, I just put a couple dashes in the rub. One time it made my kids cry. I have tried many different sauses and Sweet Baby Rays seems to work the best. When they are cooked this way they don't need much sauce. I will give BigDon's recipe a try.

[Monty Mikho]

Great recipe I have been cooking ribs that way for a couple years now. Just watch the Cayenne pepper, I just put a couple dashes in the rub. One time it made my kids cry. I have tried many different sauses and Sweet Baby Rays seems to work the best. When they are cooked this way they don't need much sauce. I will give BigDon's recipe a try.

You are right. I like them hot and that recipe did note about that. I will make a note on the post.. :p

[rodneylenton]

Kind of like a 3-2-1 recipe I use on ribs and you are right the danrn things litteraly fall off the bone

[Pro Stock John]

Nice recipe, I make my own rubs and sauces most of the time. I watch the cayenne pepper too, a little goes a long way. I try to limit the chili powder and cayenne pepper to the rub and not the sauce come to think of it.

[stroked87]

These ribs are AWESOME. Made them 2 weekends in a row after getting this recipe. OUTSTANDING ! ! ! ! !

[mike dennis]

HEY MONTY that recipe for the ribs was just what you said. i did them today and they wre incredible. Thank You

[Monty Mikho]

Awesome guys... glad you guys enjoyed them.. Now when is that rib cook off at the track? :p

[SouthernTrendKill]

I have a fund raiser this weekend and I'm gonna use your recipe.

My Cajun Blackened Ribs may scare them off.