If you have a smoker, and you're ready for a "no short cuts" approach to slow smoked BBQ ribs, then read on!
You Will Need:
- As many racks of Baby-Back ribs as you can fit on your smoker
- Rib-Rub (more on this later)
- Yellow Mustard
- Apple Cider Vinegar
- Apple Cider
- 1 Tbsp Adobo Sauce from a can of Chipotle Peppers
First things first, go outside and start your smoker. It needs to be fully pre-heated to 225 before you lay on the ribs, so... get that going! Also, this is going to take 6 hours so get some beers on ice and find a comfortable chair. Let's Prep!
Before you prep the ribs, you'll want to get your sauces ready. Mix a generous glob of honey with a hefty squirt of yellow mustard. Stir it and set it aside. You just made honey-mustard for a fraction of the cost so pat yourself on the back and have a beer! Mix a Tablespoon of honey with an equal amount of adobo sauce, stir it into 1 Cup of your favorite BBQ sauce. Stir it and set it aside. Mix about a Cup of Cider Vinegar with a Cup of Apple Cider and pour it into a squirt bottle for spritzing. Set it aside.
You'll need about a cup of dry rub for three racks of ribs. Personally, I don't like to buy store bought rubs. They're expensive and even if you find one you like, it may not be on the shelf next time so... you might as well learn to make a rub that you like. Here's mine, feel free to tweak it to match your own taste:
- 1/2 Cup Brown Sugar
- 1/2 Cup Chipotle Chili Powder
- 1/2 Cup Sea Salt
- 1/2 Cup Coarse Ground Pepper
- 1/2 Cup Smoked Paprika
- 1/4 Cup Onion Powder
- It will not break down during the cooking process.
- It tastes just like paper.
- It will inhibit smoke and heat from penetrating the back side of your rack of ribs.