- (2 slabs) (1.80 - 2.29 lb) Pork Baby Back Ribs
- (1/2 cup) Brown or Raw Turbinado sugar
- (1/4 cup) Smoked Paprika
- (1-1/2 TBS) Kosher Salt
- (1 TBS) Ground Black Pepper
- (2 tsps) Garlic Powder
- (2 tsps) Onion Powder
- (1/2 tsp) Cayenne Pepper or Chili Powder (your preference)
- Basting liquid of either Red Wine Vinegar, Stout, or Apple juice
1. Lay the ribs flat on a clean surface, meat side down. Remove the membrane that covers the rib bones by slicing it at one end with a paring knife. You should be able to grab the cut end with a paper towel and peel the layer of membrane off.
2. Mix all of the dry rub ingredients together in a bowl or measuring cup. Sprinkle on and rub into the tops, bottoms, and sides of the ribs. Set the ribs aside to rest and come to room temperature for approximately 30 minutes.
3. Preheat your electric smoker to 225˚F. When it is ready, add some water to the removable pan that is usually on the bottom shelf. This is optional, but it keeps the ribs moist. Fill the side “drawer” with dry wood chips. For less intense smoke flavor you can use water soaked chips.
4. Place rib, meat side up, on the smoker’s wire racks. If too large for the size smoker you have, cut them in half and arrange so that they fit. Cook in the smoker for 3 hours. If you don’t see smoke after an hour or so, add more wood chips. Keep watching for smoke and add chips as needed.
Make the sauce while the ribs are smoking (recipe follows). Or use your favorite jarred sauce.
5. After 3 hours, place 2 large sheets of heavy-duty aluminum foil on your flat surface. Place a rack of ribs on each sheet of foil. Baste with your liquid of choice to moisten. A spray bottle or a pastry brush works well for this step. Wrap the ribs completely in the foil.
6. Place the wrapped ribs back in the smoker and cook for an additional 1 to 1-1/2 hours, or until the internal temperature reaches 160 degrees. Serve with sauce on the side.
Optional step: If you prefer your ribs slathered in sauce, you can coat the top of the ribs with some sauce and place them back in the smoker for another hour. This is referred to as the 3-2-1 smoking method.
Ingredients for the sauce (optional):
- 2 TBS grapeseed or canola oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 1 small can tomato paste (6 ounces)
- 1 TBS yellow or brown mustard
- 2 cups water
- 1 can tomato sauce (28 ounces)
- 1/4 cup unsulfured molasses or raw honey
- 2 TBS Worcestershire sauce
- 3 TBS apple cider vinegar
- 2 tsps kosher salt
- 1-1/2 tsps ground pepper
- 1/4 tsp cayenne pepper (optional)