I have never been much of a Rib eater. I just never found them to be very tasty. Most of the ones I had eaten were a bit dry or sometimes rubbery to chew. It just wasn’t a meal I liked very much, so I rarely ever ate them. Well, now that has changed. I simply love this recipe. It has a great smokey flavor and the ribs are super juicy and fall off the bone tender. However – if you do not have a smoker or you just don’t care much for a smokey taste – you can make this recipe right in your oven. Just do all your cooking time wrapped in the foil. They will have a wonderful flavor from the dry rub and be just as tender. We love them smokey. Hope you enjoy this recipe as well.
Baby Back Ribs
Dry Rub – approximately enough for 4 racks
1 cup Brown Sugar
1/2 cup Course Sea Salt
1/4 cup Smoked Paprika
2 T Course Black Pepper
1/2 T Cumin
1/2 T Onion Granules
1/2 T Garlic Granules
1/4 tsp Cayenne Pepper 0r 3/4 tsp Red Pepper Flakes
Mix well. (Keeps for up to 1 year in an airtight container.)
Slowly and carefully pull the Silver Skin layer from the bone side of your ribs, and toss. I use a sharp knife to start it, then use a paper towel to grip it with as it is slippery.
Slather your ribs in Dijon Mustard (or Honey Mustard) then pat on the dry rub. This can be done up to a day in advance.
Smoke your ribs at 235 degrees for 2 1/2 hours. Take the ribs off of the smoker and place them on a large sheet of foil with the edges pulled up to form a bowl.
Melt together:
1/2 cup butter
1/4 cup Honey
1/4 cup Brown Sugar
Pour the honey mixture over the ribs and then roll up all the edges and top tightly to form a foil packet. Return the ribs in the packet to the smoker for another 2 hours.
Remove the ribs from the smoker and from the foil packet. Slather the ribs with your favorite BBQ sauce for Pork and return them to the smoker for approximately 30 to 40 minutes. Remove them from the smoker and let them rest for 10 to 15 minutes.
Enjoy!
