Smoked Ribs

Our Fourth Of July Tradition, this rib recipe has evolved over time. Bits and pieces of the list of ingredients and the procedure have been borrowed from many other recipes I think this version is the best yet.

3 racks pork baby back ribs
1/4 cup fresh lemon juice
1/4 cup olive oil
1 recipe Rib Rub
1 recipe Rib Braising Liquid
1 recipe Rib Sauce

1. Rinse and pat dry 3 racks of ribs. Remove the thin membrane from the back of the ribs.
2. Place lemon juice in a small bowl; add the olive oil in a slow, steady stream, whisking constantly. Coat the ribs with the lemon juice mixture. Sprinkle with rib rub and massage into the meat on both sides.
3. Wrap the ribs in plastic wrap and refrigerate over night. The next day remove the ribs from the refrigerator while you prepare the fire.
4. Soak several large chunks of hickory wood in water for 30 minutes then start the charcoal fire. When the fire is well lit, add the hickory. Bring the fire in the covered grill to 225°.
5. Place the unwrapped ribs on the smoker rack, meat side up. Smoke 3 hours.
6. Remove the ribs from the smoker and place each slab on a large sheet of heavy-duty aluminum foil. Pour Rib Braising Liquid over each slap and wrap the foil tightly over the meat. Return the wrapped ribs, meat side down, to the smoker. Continue to cook another hour.
7. Again remove the ribs from the smoker and unwrap. Baste the ribs with the barbecue sauce and smoke 30 minutes more. Serve with additional sauce on the side.

Servings: 6


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