These ribs are cooked on a water smoker or equivalent. You can use a Weber kettle BBQ and if you search on the web you will find an equivalent method. If you don't have a water smoker, buy one.You can also do on a traditional "Texas" dry smoker, but use a mop. With a water smoker, no mop is required.
Buy good baby back ribs. if you are cheap, use 1/2 rack per person, up to one full rack. Buy fresh, never frozen or you will lose moisture when thawed and they will be dry. Always pay more and buy quality, it will pay off in taste.
The day before, remove membrane from back of ribs. Turn ribs over and slide a pointed small knife barely under the membrane and wiggle the knife between the ribs and bone without cutting or tearing. Remove knife and slide your baby finger in the slit and enlarge slowly until the membrane starts to pull away. Pull membrane off, best to use a paper towel for grip.
Put a good quantity of rub on meat (below). Once Rub is “rubbed” into meat, wrap with cling film and place in the fridge over night.
Rib rub
Many exist and are very regional based - Carolina, Texas, Kansas city, etc. Here is mine, which is based on a Kansas City rub;
1 1/4 cup brown sugar
1/2 cup kosher salt
1/2 cup paprika
3 tbsp dried basil
3 tbsp dried parsley
Mix all the ingredients together and rub on ribs. Rub stays in sealed jar for 3-6 months.
Next day. Start where you will have about 5 hours before your meal.
Soak wood chunks for 30 min and place in container at bottom of smoker.
Fill water pan with hot water. Heat water smoker (charcoal, gas or electric)for 20 min.
Place racks on top grill rack in a rib rack if you have one (or roll if not).
Manage the heat to about 230- 280.
Slowly cook ribs for 3-4.5 hours and not too fast. Monitor temp which should be about 230. Do not lift the lid. For every lid lift add 20 min cooking time. On my Brinkman smoker heat indicator I don’t take it past the 1/3rd setting.
Meanwhile, make BBQ sauce for finished ribs;
1 tbsp Worcestershire sauce
1/2 cup cider vinegar
2 cups tomato sauce
1/2 cup brown sugar
1 large garlic clove finely minced
1/2 tsp celery salt
pinch allspice
1 tbsp grated onion - fine grate
2 tbsp red chile powder
1/4 tsp cayenne
Mix all in sauce pan, heat and thicken for 15 min on med heat. Warm again before placing on ribs just after removed from BBQ.
Remove ribs from bbq, cut in half and add sauce. serve and eat. Serve with lots of napkins, corn on the cob and coleslaw.
Good BBQ
