Who doesn’t love barbecue? It is one meal that my whole family will eat and that is a very rare thing. I have an electric smoker that could almost smoke a whole pig (not really, but it is pretty big). I’d like to say that I made it myself and that I use whole pieces of wood etc. but I just don’t have that dedication to smoking.
I bought 3 full racks of baby back ribs to smoke. I used the cookbook “How to grill” by Steve Raichlen for the time and temp guideline and also the basic bbq rub recipe. I doubled the recipe to accommodate the ribs and some to add to my homemade sauce. I will give the recipes for the beans and the best slaw I’ve ever eaten in the next two blogs.
1/4 c firmly packed brown sugar
1/4 c sweet paprika
3 T black pepper
4 T coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper
- Prepare the ribs by removing the membrane on the inside of the ribs.
- Mix all ingredients together and rub into the prepared ribs.
- Smoke at 225F for 4 to 5 hours until the meat shrinks from the ends of the bones.
- Prepare the basting sauce and apply a coat with one hour, then 30 minutes left to cook.
Basting Sauce Ingredients
1 jalapeno, minced
1 sm onion, minced
1/2 cup of above rub mix
1/4 cup vinegar
1 can tomato sauce
- Saute onion and jalapeno in 1 T oil until soft.
- Add the rest of the ingredients and mix well.
- Simmer until thick, adjust the seasonings to taste.( ie. salt, vinegar or sugar)
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.