These smoked ribs are surprisingly easy to make, even for a first-timer.
These smoked Memphis-style baby backribsare surprisingly easy to make, even for a first-timer, and outrageously good.
A dry rub for thesebaby back ribsforms a delicious crust around the meat, making them savory and tender.
Credit:Hector Manuel Sanchez; Prop Styling: MindI Shapiro Levine; Food Styling: Torie Cox
If you haven’t tried this style of barbecue before, you’re in for a treat.
Be sure to add these baby back ribs to yoursummer barbecue menu.
No messy sauce means easy eating.
Memphis-style ribsare slow-smoked baby back ribs, made dry or wet.
No sauce is added, letting the flavor of the meat shine through.
Full of tender meat without being too fatty, theyre typically more expensive than spare ribs.
The average rack weighs about two pounds, half of which is normally bone.
Be sure to remove the membrane, if present, before cooking.
This membrane can make the ribs chewy and tough.
It caramelizes and creates a crisp bark on the exterior of the meat as it cooks.
Toreheat, thaw ribs if needed, then wrap in foil.
Warm in the oven at 250F for 20 to 25 minutes or until hot throughout.
Unwrap, then cook an additional 5 to 10 minutes to crisp up bark.
Ingredients
2(2 1/2- to 3-lb.)
(This will make ribs more tender and allow meat to absorb the rub better.)
Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.
Bring internal temperature to 250F to 275F, and maintain for 15 to 20 minutes.
Place wood chunks on coals.
Place slabs on smoker, meaty side up; cover with lid.
Remove ribs, and place on a baking sheet.
Stir together remaining 1/4 cup each of vinegar and water.
Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten.
If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs.
Slice ribs between the bones, and serve.
We recommend 30 minutes, but you could also leave it on as long as 48 hours.
