Mr B's Fall-Apart, Slow Smoked Baby Back Ribs
For The Rub
- 1 Tbls Kosher Salt
- 2 Tsp Fresh Ground Black Pepper
- 2 Tsp Mild Chili Powder
- 1 Tbls Light Brown Sugar
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 1 Tsp Ground Cumin
- 1 Tsp Cayenne Pepper
- 2 Tsp Smoked Paprika or Sweet Hungarian Paprika
- 1/4 Cup Fresh Flat Leaf Parsley, coarsly chopped
Mix all ingredients together in a small bowl. Sprinkle liberally over trimmed ribs and rub it in well. Cover the ribs tightly with plastic wrap or place them in ziptop bags and allow to marinate in the fridge for an hour or two and up to 24 hours. If you have any of the rub mixture left over, it will keep in a tightly covered container for a few weeks in your fridge. (just make sure you haven't touched the rub mixture with your hands once they've touched the raw meat - if they have, throw the rest of the rub away)
Preparing The Grill
When smoking meats, we use a kettke style charcoal grill because 1) Mr B is a bit of a purist when it comes to grilling/smoking /barbecue and 2) Most experts recommend it as the best way to get the best smoked meat flavors. If you don't have one you can definitely get good results using a gas grill by putting your soaked wood chips in heavy duty aluminum foil on the grill rack while the meat cooks.
Kettle Style Grill Set-Up:
Prepare your wood chips by soaking them in a bowl of water for about an hour or two. We use Hickory Wood.
Start your charcoal briquettes as you normally would. We use a charcoal chimney and never use lighter fluids or "quick light"charcoal products. Once the coals are ready (medium heat) separate them in half with tongs and push them to the sides of the kettle. Take an old metal baking pan and set it in the center of the grill floor, between the coals. Add about 2-3 inches of water to the pan to prevent the juices that drip from the cooking meat from causing flare-ups. Squeeze most of the water out of your soaked wood chips and lay a couple of handfuls over the hot coals on both sides of the drip pan. Place your top rack back on the grill and you're ready to start smoking those ribs!
OK... You can either place your ribs directly on the grill over the drip pan and turn them occasionally as they cook. OR you can use a "rib rack". This allows for the rib racks to "stand" more vertically as they smoke and eliminates the need to turn or adjust them. You can also fit more rib racks on the grill than when laying them flat. What could ever be bad about more ribs?
Now, there is some tending that needs to be done when smoking meats because you want to maintain an even heat and even amount of smoke throughout the cooking process. You achieve this by adding more charcoal briquetts and more wood chips as needed. It can take anywhere from one to two hours to cook ribs thoroughly, depending on the thickness of the meat, the consistency of your heat and the number of rib racks that you're smoking. We had four half pound racks and it took about an hour and a half / hour and forty minutes to get them to that tender, pulling away from the bone goodness.
We also like our ribs "naked" with our barbecue sauce on the side for dipping, but you can baste yours with your favorite sauce during the last 15 minutes or so of cooking if you prefer them that way. You can do it while they are still in the rib rack or you can remove them and lay them flat on the grill to slather them. (be careful - there will be flare-ups) No matter which way you prefer to finish them up, with a little coleslaw and maybe some baked beans, you have yourself a killer meal of juicy tender finger licking good ribs. Just remember - Don't skimp on the napkins!