Ribs Recipe
Slow smoked baby back ribs with choice of side.
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Ingredients
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Ribs
Side Dishes
Method
Preparation of Ribs
- 1
Prepare the Ribs
Remove the membrane from the back of the ribs. Rinse the ribs under cold water and pat dry with paper towels.
- 2
Season the Ribs
Rub olive oil all over the ribs. In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub the spice mixture evenly over the ribs.
Smoking the Ribs
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C). Use wood chips of your choice for smoking—hickory or apple wood works great.
- 4
Smoke the Ribs
Place the seasoned ribs in the smoker bone-side down. Smoke for about 3 hours, maintaining a consistent temperature.
- 5
Apply Barbecue Sauce
After 3 hours, brush the ribs generously with barbecue sauce. Continue to smoke for an additional hour.
- 6
Check for Doneness
The ribs are done when the meat has pulled back from the bones and is tender. An internal temperature of 190-203°F (88-95°C) is ideal.
Preparing Side Dishes
- 7
Make Coleslaw
In a large bowl, combine 4 cups of shredded cabbage, 1 cup of shredded carrots, and your favorite coleslaw dressing. Mix well and refrigerate until serving.
- 8
Prepare Cornbread
Follow your favorite cornbread recipe or use a box mix to prepare cornbread. Bake according to package instructions and serve warm.
Serving
- 9
Serve the Ribs
Once the ribs are done, remove them from the smoker and let them rest for about 10 minutes. Cut between the bones and serve with additional barbecue sauce on the side.
- 10
Plate the Sides
Serve the smoked ribs alongside the coleslaw and cornbread for a complete meal.
