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Smoking
Barbecued Back Ribs
Serves: 6
Preparation Time: 0:15
Ingredients:
- 3 lbs pork back ribs
- 2 cups pecan or hickory wood chips
- SAUCE
- 1 cup ketchup
- 2 tbls brown sugar
- 1/2 cup water
- 1/3 cup worcestershire sauce
- 1 tbls chili powder dash hot pepper sauce
- Salt and pepper to taste
Steps:
- Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into 6" sections. Sprinkle with salt and pepper
- Combine sauce ingredients in a pot, bring to a boil and then simmer until thickened.
- Soak wood chips in water for a minimum of one hour, before starting the smoker. Place an even layer of soaked chips in the smoker box, and place the box on the supports.
- Fill water bowl half way with desired flavoring liquid. If you are using a juice or soda with high sugar content, mix with 50% water to avoid caramelizing the sugars. Ensure that fluid level is maintained throughout cooking.
- Light smoker set heat control to low, and close door
- When the smoker has reached 200°F-220°F (93°C-105°C) place the ribs, bone side down on the racks of the smoker
- The ribs will need to cook for approximately 4-5hours. Baste ribs with prepared sauce once per hour or more. The ribs should be checked for doneness with a meat thermometer to ensure internal temperature of 165°F-175°F (74°C-79°C).
- To adjust the level of smoke flavor in the meat, vary the amount of wood chips used throughout the cooking time
- Serve ribs with leftover sauce
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