Finally the weather stayed nice and I was able to use my new smoker! I made baby back ribs and they came out awesome!
After a lot of reading about how to smoke meat I think I did pretty darn good for my first time. They got done a lot sooner than I had anticipated, so they did get a little over done and were just a tad bit dry on some of the thinner pieces of meat, but the flavor was so good and the meat was really tender.
The whole process was actually quite simple. Choose your meat, make a spice rub, and cook it “low and slow”…that is low heat over a few hours time, checking on it occasionally.
To prep the meat, I removed the thin membrane from the back of the ribs by inserting a butter knife and pulling it up just enough to get a good grip on it. Then, using a paper towel, I pulled it off. I’ve made ribs before but never did this, but apparently it is an important step so that the flavor can get into the meat and it also makes the meat more tender. I then spread Dijon mustard over both sides of the ribs and added the spice rub (be sure to actually RUB the meat with the spices, just sprinkling it on is not good enough). I then vacuum sealed the ribs with my Food Saver and allowed it to sit over night in the refrigerator. The reason I decided to use my Food Saver is because this allows the spices to really soak into the meat. If you don’t have a Food Saver you can just wrap the ribs tightly with plastic wrap. When it was time to put the ribs into the smoker, I removed them from the wrapping and made sure they were still seasoned well, which they were. If you take off the plastic wrap and notice that the rub is looking thinner or it’s stuck to the plastic wrap, you should go ahead and rub some more of the spice rub into the meat. I preheated the smoker to 200 degrees and then added the ribs bone side down, checking on them every 30-45 minutes. I didn’t open the smoker door each time (wanted to maintain an appropriate temperature), I only checked to make sure the smoker was actually producing a good amount of smoke (I kept having to add water to the pan, the smoke seemed to decrease when the water evaporated from the tray). After about an hour I flipped the ribs over and then let them cook for another hour. I then removed the ribs from the smoker and wrapped them in foil. At this point, however, I noticed that the ribs were looking done so I used my meat thermometer to see where they were at and I was right…they were done. Even though they were done, I still wrapped them in foil and put them back in the smoker for another hour…only because I had anticipated a 3-4 hour cooking time and really wasn’t ready for them to be done in 2 hours. Ultimately this really didn’t do too much “damage” except for a little bit of dryness in some of the thinner parts of meat, like I mentioned earlier. Next time I will definitely make sure to have an oven thermometer and meat thermometer inside the smoker. I had read that these are important but I didn’t have them, so just went by the thermometer on the smoker door. Throughout the cooking process the thermometer remained between 200-220 degrees, but I am thinking that it was actually hotter inside the smoker. After about a total of 3 hours I did remove the ribs and left them wrapped in the foil to rest. I had made our sides on the grill so right before everything was done I spread some barbecue sauce on the ribs and grilled them for a minute or two on each side just to crisp them up a bit.
Overall, I’m quite pleased with my first attempt at smoking meat. These were definitely the best ribs I’ve ever made!!
Smoked Baby Back Ribs
1 rack of baby back ribs (or 2 half racks)
Barbecue Sauce (optional)
- Prepare the ribs the day before you plan to smoke them by removing the membrane from the back of the ribs, spreading the ribs on both sides with Dijon mustard and adding the spice rub thoroughly to both sides of the meat. Wrap in plastic wrap and keep in refrigerator for about 24 hours until ready to cook.
- Preheat smoker according to manufacturer’s directions to about 200 degrees F.
- Place ribs in smoker and allow to smoke for about an hour. After the first hour flip the ribs over to the other side. Allow to cook for another hour. Be sure to maintain heat between 200-220 degrees F.
- After 2 hours remove ribs and wrap in foil. Return to the smoker for another hour.
- After 3 hours, check the ribs for doneness. If they are not done, return to the smoker.
- If ribs are done, allow to rest in the foil for 10-15 minutes.
- If desired, coat ribs with barbecue sauce and grill for about 2 minutes per side.
- Serve with barbecue sauce on the side and enjoy.