Smoked ribs are the perfect addition to a summer barbeque. If you are looking for an easy and delicious recipe for the smoker, look no further.
Smoking is like adding a magic touch to your meats. The process might take a bit longer, but trust us, the payoff is worth it. Now, let’s dive into how smoking can work wonders on these succulent ribs and elevate their flavor.
The beauty of smoking lies in its ability to infuse proteins with an incredible depth of flavor. As the wood chips release their aromatic goodness, meat soaks it up like a sponge, resulting in a symphony of smoky, earthy and sometimes slightly sweet notes. Whether you’re using hickory for that classic smokiness or experimenting with fruitwoods like apple or cherry for a fruity twist, each type of wood brings its unique character to the party.
Smoking doesn’t just add flavor; it transforms the texture of the ribs, too. The slow, low-temperature cooking breaks down meat collagen and fat, rendering smoked ribs tender and moist. We’re talking about a melt-in-your-mouth experience. The smoke’s infusion and the tenderizing effect of the low-and-slow method creates a BBQ masterpiece that’ll leave you coming back for more.
When smoking meats, it’s more than the destination; it’s about the journey, too. Relax, hang out with friends and family and let the tantalizing aroma of the smoker build up your anticipation. Next time you fire up that smoker, remember that your taste buds are about to embark on a flavor adventure that will leave your guests begging for seconds.
If you are interested in learning more about the nutrition behind smoking, check out our recent blog!
Happy smoking, folks!
3, 2, 1 Smoked Baby Back Ribs
- 1 rack baby back ribs
- 2 tbsp seasoning rub
- 1 cup apple juice
- 2 tbsp brown sugar
- 3 tbsp salted butter
- 1/2 cup barbeque sauce
- Preheat smoker to 180 degrees.
- Prepare your ribs by removing the bone-side membrane using a sharp knife and trimming any excess fat.
- Season both sides of the ribs using your favorite seasoning blend. Be sure to apply liberally to get the most flavor on your ribs.
- Place ribs on smoker grill bone-side down and smoke for three hours, or until internal temperature reaches 65 degrees.
- After three hours have passed, place a large piece of aluminum foil on a working surface and transfer the ribs to the foil, bone-side up. Sprinkle the ribs with brown sugar and add butter slices on top before pouring on apple juice. Close aluminum foil around the ribs with a tight seal before returning wrapped ribs to the grill.
- Increase smoking temperature to 225 degrees and braise for two hours.
- After two hours have passed, remove from grill and remove ribs from foil. Dispose of foil and liquid.
- Apply barbeque sauce using a brush and return to grill, bone-side down. Continue smoking for approximately one hour until ribs reach 200 degrees.
- Remove from smoker and allow to rest for 15 minutes before serving.