Baby Back Ribs Cooked in Smoker
We cooked these ribs in our smoker for Father's Day. It was our best effort so far. I used the Pork Rib Rub Recipe.
We cooked these ribs in our smoker for Father's Day. It was our best effort so far. I used the Pork Rib Rub Recipe.
- Carbohydrate 1.5121034373894 g
- Cholesterol 275.562 mg
- Fat 80.4368246874168 g
- Fiber 0.291396878509294 g
- Protein 55.1078934374093 g
- Saturated Fat 29.7750562499949 g
- Serving Size 1 1 Serving (344g)
- Sodium 270.463531226449 mg
- Sugar 1.22070655888011 g
- Trans Fat 7.64698334374624 g
- Calories 967 calories
Step-by-step
- The night before cooking, cut rib rack in half to insure proper spacing in smoker. I do not feel that removing membrane on the back is needed. Rub both sides of ribs heavily with mustard. I used grainy mustard, but any kind is fine. This causes a crusty outside to the ribs. Now pat in a generous amount of rub all over both sides of the ribs. Wrap in foil and refrigerate overnight.
- One hour before cooking remove ribs from refrigerator and bring to room temperature before placing on smoker.
- Hold smoker at 225 degrees or as close as possible the entire cooking time. Some recipes call for 200 degrees. Cook ribs for 3 hours.
- Remove from grill and wrap in foil. This will retain moisture and make ribs more tender. Return to smoker for one more hour.
- Remove from grill and cut each rib apart for serving. This method should produce a nice crisp exterior, a moist. tender interior and no sauce is needed. But it is good to serve on the side in case it is preferred by some.
Prepared mustard does the heavy lifting beneath the dry rub by acting as a binding agent that holds spices to the meat while creating a flavorful crust during the smoke. Applying this condiment liberally ensures the exterior develops a deep bark without masking the underlying pork flavor. Grainy mustard works well because the seeds add texture, but standard yellow mustard functions identically if that is what is available in the refrigerator.
Maintaining a consistent smoker temperature of 225 degrees Fahrenheit dictates whether the connective tissue breaks down successfully into tender meat. Fluctuations ruin the final texture by either drying out the exterior or failing to render the intramuscular fat properly during the initial three-hour cooking phase.
Surplus smoked pork keeps safely in an airtight container inside the refrigerator for up to four days. Cool the meat completely before sealing it to prevent condensation from softening the crust. Freezing cooked ribs is also an option if storage needs to extend beyond a few days, though consuming them within three months preserves the optimal moisture level.
Transform leftover ribs into entirely new dishes by stripping the meat from the bones for tacos, grain bowls, or omelets. Reheat the shredded meat gently in a covered skillet over medium-low heat with a splash of water or broth to prevent the lean proteins from drying out before adding them to your secondary meal.
