THE BABY BACK BIBLE
SMOKING BABY BACK RIBS USING THE 2-1-.5 HOUR METHOD
THE RIBS: Buy fresh Baby Backs from a butcher – NEVER buy vacuum packed Supermarket ribs. They are pumped with a 12-24% sodium solution and taste mushy.
Ensure the membrane is removed. The butcher will normally do this for you.
Figure 1 lb per person; usually one slab per person.
PREP THE RIBS: Cut the rack in half and rinse well. Set aside on newspaper to drain.
THE CIDER SOAK (see Apple City for the original recipe): Prep a cider soak solution (see following page for the formula) in a Zip-Loc bag and transfer the ribs into it. Place in fridge for 8-24 hours.
WIFFLE DUST RUB (AKA Magic Dust - amended): Remove ribs from fridge. Discard soaking solution (but save the bag). Lay the ribs on newspaper - meat side down to start. Spray with butter flavored PAM and apply a liberal coating of Wiffle Dust. DO NOT RUB IN.
Follow with a light coating of Turbinado or brown sugar from a large reused spice shaker. Now apply a second very light coat of Wiffle Dust. Ensure that you cannot see any of the rib membrane and that you have a uniform color.
Turn over to the meat side and repeat.
Using tongs, place the ribs (bone side down) back into the 1-gallon Zip-Loc bag and allow to sit at room temperature for 1-2 hours before transferring to your smoker.
SMOKING: Start your dedicated smoker with chunk charcoal using the Minion Method (research on youtube.com). Fill your water pan with hot water. Bring the temp up to a steady 240-250 deg/f.
Prep two 4 oz aluminum foil packets (BALL SHAPED) of equal parts Pecan, Apple and Hickory chips. That is 3-modest sized handfuls of each. Poke holes in the foil. You can also use CHUNKS directly placed on the charcoal. Chunks are easier.
Once the smoker is ready (up to temp), transfer the ribs to the top grate and insert your hardwood chunks or first foil pack onto the hot coals. NOTE: If the smoke disappears after 20-30 minutes, add another 2 ounces of wood. After the first hour, stop adding wood. Adding wood at the beginning of the cook allows better penetration before the meat surface seals itself.
Using the 2-1-.5 METHOD, cook at 240-250 deg/f for 2 hours; then 1-hour in foil w/apple juice (MEAT SIDE DOWN) and a 30-MINUTES without foil (bone side down).
Spray liberally with apple juice whenever you open the lid – which should be minimal.
When done, follow the instructions for PIG CANDY (A version of Danny Gaulden’s inspired glaze). Apply the glaze immediately before removing ribs from the grill and onto your platter. SERVE HOT!
THE CIDER SOAK - A CRITICAL STEP (see Apple City for original recipe)
RECIPE FOR ONE-SLAB BABY BACK RIBS (APPROX 1.5-2 LBS TOTAL); INCREASE ACCORDING TO YOUR # SLABS. CUT THE RACK/s IN HALF TO EASE USE.
CIDER SOAK – FOR ONE-RACK OF BABY BACKS (amended verison of Apple City's Cider Soak recipe)
• 1 cup apple juice
• 1 cup cider vinegar
• 2 Tbs Worcestershire sauce
• 2 Tablespoons oil
• 1 Tbs Wiffle Dust
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp onion powder
The night before you plan to cook your ribs, combine the cider-soak ingredients in a one gallon Zip-Loc bag. AGITATE TO BLEND.
Place the rib halves in the bag and ensure they are completely covered by the soak. Remove any/all excess air in the bag. REFRIGERATE OVERNIGHT.
PREPARE THE SMOKER FOR COOKING, BRINGING THE TEMPERATURE TO 240/250 deg/F.
Meanwhile, FOLLOW THE DIRECTIONS ON PAGE 1 FOR “WIFFLE DUST”
USE THE 2-1-.5- METHOD. 240-250 DEG/F
2 hours smoked. Use hardwood chips in foil packets or chunks for at least the 1st hour.
1 hour in foil tents (meat side down): pour in ½ cup apple juice per packet and spray the ribs liberally with apple juice. PLACE BACK ON THE SMOKER.
30 min out of the foil; back on the smoker – spray with apple juice before closing lid.
ELAPSED TIME: 3.5 HOURS
When done, apply the following recipe for Pig Candy glaze.
PIG CANDY - (Inspired by Danny Gaulden’s Rib Glaze)
¼ cup yellow or honey mustard
3 Tbs margarine
2 Tbs cider vinegar
2 Tbs Southern Comfort or Dark Rum
2 Tbs apple juice
1 cup brown sugar
½ tsp onion powder
½ tsp cumin
½ tsp oregano
Wisk all the ingredients together thoroughly in a cold saucepan. Heat contents gently over medium heat, stirring frequently until the sugar and mustard are dissolved completely, about 4 minutes. Cook on low until thick enough to coat a spoon. If it starts to boil, turn it down immediately.
THE INSTANT the ribs are pulled from the pit, generously paint both sides with warm glaze.
WIFFLE DUST FORMULA (AKA Magic Dust - with minor modifications)
Apply enough dust to yield a uniform color across the meat. A large spice shaker works well for this chore.
3/4 cup packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 Tbs Accent
2 Tbs ground black pepper
2 Tbs ground ginger powder
2 Tbs onion powder
1 Tbs Cumin
2 tsp rosemary powder
2 tsp cayenne pepper
Edited by Magers - 11/14/10 at 4:18pm