How to Smoke Baby Back Ribs

By Joshua Borlovan

Ok lets get started on the basics and using whats available in the the average household.

First, we need to establish the three common methods of backyard cooking:
1. Grilling: Cooking over direct heat at high temperatures
2. Bar-B-Que: Cooking over indirect heat at med to high temperatures
3.Smoking: Cooking over indirect heat at low temperatures. (Below 235F) This is the method we are going to focus on for this article.

Smoking meats in my opinion yields the highest flavor and quality in meats but especially ribs.

This article specifically deals with baby back loin ribs. Traditionally "back ribs" are only considered "baby" if they weigh less than 1.75lbs however it is a loose term that normally applies to all "back loin ribs" taken from high on the hog's back by the loin. Select racks that are fairly close in weight when cooking multiple racks to ensure even cooking among them all. Look for marbling of the fat within the meat, however, any exterior fat excess can be trimmed off prior to smoking. Another important tip is to remove the membrane or "fell" from the bone side of the rack. It is a tough,and semi-transparent membrane and removing it allows the spices and smoke to penetrate into the meat and also makes the meat tender. To remove, simply start at the narrow end of the rack and use a knife to lift a small portion, then use a paper towel to grip the slippery membrane and pull. Sometimes it comes off in one piece, other racks are slightly more challenging. The removal of the fell becomes easier with practice and it is ALWAYS worth the extra effort.

The first step is in establishing the rub. The rub is vital to the resulting flavor and it can be tweaked and customized according to your preferences. Basic rub ingredients consist of brown sugar, pepper, garlic power, onion powder, paprika, cumin and cayenne powder to taste. There are many many different varieties and different seasonings to experiment with such as chili powder, canning salt, Cajun seasonings and whatever else your creative mind can conceive but for now, stick to those basic ingredients until you develop a knack for turning out consistent results on the smoker.

Now back to the rub... brown sugar, pepper, garlic power, onion powder, paprika, cumin and cayenne powder to taste. Rinse the ribs and then pat dry with a paper towel. Next, combine all ingredients of the rub in a small bowl and begin rubbing the ribs. The more thorough and vigorously that you rub the seasonings into the meat, the more effective it becomes. The idea you should have is to rub it INTO the meat and not just rubbing it on top. After you have spent ample time rubbing the ribs, put them in a shallow pan and cover with foil. Put them in the refrigerator and let the meat rest overnight if possible.

There are several types of smokers : Gas, Electric and Traditional.( Pit, usually with a firebox on the side for indirect heat.) I prefer the traditional method, however it is challenging to keep it in the optimal smoking temperature range. Your temperature should be no higher than 240 degrees with the ideal being right around 225 F for the best results. I use charcoal and I add wood chunks and wood chips that have been soaked overnight directly to the coals. You can use a chip-tray that rests on or right above the coals. Remember, dry wood produces sweeter smoke, however, they burn very fast so be sure to have a steady supply on hand. I prefer Hickory for milder meats such as chicken and pork and mesquite for stronger flavored meat like beef. However, you can experiment and use whichever suits you best. Apple, White oak, and pecan are some other excellent and mild wood smoke options.

The use of a chimney type charcoal fire starter is a very useful tool in order to have hot coals ready to add to the firebox to maintain optimal temperature of 225F-235F. It also eliminates the taste and health risks associated with petroleum based lighter fluids.

Over your firebox and wood chips, you should have a water pan and then the actual grille with the ribs smoking above that. Remember, the smoking temperature should always maintain around 225 and that should have the water right around boil and most importantly, steaming. The resulting steam keep the smoke "wet" and the humidity inside of the grill high which prevents the ribs from drying out.

Here is a tip on the water pan, if the water evaporates to the point where you must replenish it, a good tip to remember is to boil some water in a sauce pan on the stove and then bring it out and carefully pour it into the water pan to replenish the supply in the smoker. This will save the amount of time it would take to heat that water to steaming and will result in an uninterrupted supply of humidity inside the smoker.

After 3 to 4 hours of smoking and maintaining the temperature in the 225F range, the ribs should be done. I strongly recommend using an instant food thermometer to insure internal cooking temperature of 190F.

The next step is preparing side dishes and enjoying some of the most delicious and rewarding dishes you have ever made! Enjoy!

Now you know how to smoke baby back ribs!

I hope this page has helped you and has been a useful resource in helping you achieve the smoking results you want. With practice you gain experience and knowledge. Always experiment and try new things because you may be amazed at what you can achieve with a little creativity. How to smoke baby back ribs was written to help you get started on making great ribs and a great reputation among friends, family, and co-workers.

Happy Smoking and God Bless America!       

( You can visit my Blog on How to smoke baby back ribs here: http://cosmicms.wordpress.com. ) I hope this article has helped you and has been a useful resource in achieving the smoking results you want. With practice you gain experience and knowledge. Always experiment and try new things because you may be amazed at what you can achieve with a little creativity. How to smoke baby back ribs was written to help you get started on making great ribs and a great reputation among friends, family and co-workers. If you found this article useful and you have a passion for outdoor cooking please visit my blog and check out the link at the top of the page. It is an invaluable resource of information from a grand champion BBQ competition team http://cosmicms.wordpress.com/ and click on the link at the top of the page.