I was feeling something different for dinner and had some time in my hands so I figured I’d spend the 6 hours making some baby back ribs.
It’s actually a fairly easy recipe, but it takes some time because you are smoking the ribs low and slow! First, start off by removing the silver skin on the underside of the ribs. This is a tough membrane that’s not very appetizing.
Next rub the meat with mustard. This helps tenderize and allows the spice mixture to adhere to the meat.
While you are marinating the meat make sure to soak the wood so that it produces the maximum amount of smoke. You can you use favorite wood for this process. I ended up using a mixture of hickory and apple wood. The hickory provides that strong traditional smoke flavor while the apple gives off some sweeter notes.
Make sure to rub bit sides of the ribs so that you can coat as much of surface area in your spice mixture.
The spice mixture can be what ever you like. I went with garlic powder, onion powder, chili powder, cumin, paprika, salt and pepper. I liberally coated the ribs getting every inch.
Set them in the refrigerator for a couple of hours the throw them in the smoker. I smoked them for 6 hours at 220-225 F until the fall off the bone. If they are getting get I will spritz them with apple cider vinegar.
If you have the time I recommend maki g tour own ribs it’s well worth the effort.
damn it... now I'm hungry...
Just found out the same exact thing!
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Very nice! This past time I did a pork shoulder was the first time I have ever tried putting down mustard first. I think I am going to do it from now on. I was afraid it would overpower the overall taste, but it really didn't. Those look like some really nice ribs!
It's a game changer. I was also skeptical at first because I was told to use brown mustard, but I like yellow mustard better.
Looks good... certainly a labor of love!
It really is. I’m planning a brisket which looks like it will take 9-12 hours!
I have a similar smoker but don't use it as often as I should. We're pretty closed in here so always concerned the smell will annoy the neighbours. I should just crack on really as smokey meat conquers all!
It smells so good I think they will be more hungry than angry.
Hangry :)
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