Brother Scotty’s Smoked Baby Back Ribs
Recipe by: Bobbi Jo Lathan
Recipe type: Entrées
Cuisine: BBQ
Serves: 4
Thanks to the famous BBQ King, Myron Mixon, my brother Scotty now smokes near ‘bout everything on his smoker out back. From fresh Alaskan King Salmon to a Rack of Lamb, it’s all dee-lish-us! But my favorite is his Baby Back Ribs.
Now, smoking meat is always a 4-6 hour ordeal. And since you know that all the neighbors are gonna just “drop by,” anyway, once they smell your delicious meat cookin’ on the smoker, so you might as well just fill your cooler with some cold beers and make up a batch of jalapeño poppers and enjoy yourself! That’s what my Grandmama Watson use to call “Cookin’ with a right smart of Love.”
INGREDIENTS
(You’ll also need 3 big aluminum baking pans, like the ones you cook a turkey in for Thanksgiving, and a spritzer for the ribs)
2 racks of Baby Back Ribs
Rib Marinade:
4 cups ginger ale
3 cups orange juice
1 ¼ cups Tamari Sauce
1/3 cup kosher salt
2 one-ounce packets of dry Hidden Valley Ranch Dressing Mix
BBQ Rib Rub: (all of the following spices are available at www.penderys.com.
All of Pendery’s spices are GREAT!)
1 cup light brown sugar
2 tablespoons Pendery’s Fort Worth Light Chili Powder
2 tablespoons dry mustard
2 tablespoons granulated onion powder
2 tablespoons granulated garlic powder
2 tablespoons cayenne pepper
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
Rib Spritz:
2 cups apple juice
1 cup Bertolli white wine vinegar
1 ½ tablespoons Chef’s Quality Liquid Butter Alternative
(See instructions for #8 below for 1 cup of apple juice)
Rib Glaze:
1 cup cider vinegar
½ cup ketchup
1/3 cup Lucky Dog Hot Sauce (available @ www.luckydoghotsauce.com)
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
½ tablespoon red pepper flakes
½ cup granulated sugar
2 cups apple juice
1 cup light corn syrup
(Add all the above Rib Glaze ingredients into a blender and blend for 3 minutes. Transfer to a bowl, cover with plastic wrap, and place in the fridge for use in #9 under the instructions below.)
INSTRUCTIONS
1. Let’s prepare the ribs. Place your ribs bone-side up on a big wooden cutting board, and let’s remove the white-looking or silver membrane. Starting at either end of the rack, work your fingers under that membrane for about 3 inches. Then, firmly grab ahold of that 3 inches with a dish towel, gently pull back, remove the whole membrane from the ribs, and discard. Now, if you want to, you see all that loose fat? You can cut it away with a sharp knife, or if you’re like me, who loves the flavor of the fat, you can leave most of it. It’s up to you. Now, we’re ready to marinate the meat.
2. Let’s make the Rib Marinade. Get out a large bowl and whisk together all the ingredients listed, or blend them in a blender for a minute. Now, get out a large aluminum pan (like they sell at Thanksgiving for a turkey) and place the 2 racks of prepared baby back ribs into the pan, cover with the marinade and some aluminum foil, and place in the fridge (or a cooler with ice in the bottom) for at least 4 hours.
3. While the ribs are marinating, we’ll make the BBQ Rib Rub, Rib Spritz, and Rib Glaze.
4. BBQ Rib Rub: Get out a mixing bowl, add all the ingredients, and stir to blend. Now, once the ribs are finished marinating, remove the racks from the pan and pat dry with a dish towel. Then, place the ribs on a cutting board or plate. Next, apply the rub on the back side, the front side, and around the top and bottom meat of the ribs. Then let the ribs sit on the counter, uncovered, on a cutting board for another 30 minutes before cooking.
5. While the rub is working, heat your smoker to 300ᵒ.
6. Once you’re ready to start cookin’ your ribs, remove them from the cutting board and place them in another clean aluminum baking pan and then place the racks of ribs into the clean pan and then into your heated smoker, uncovered, and cook for 2 hours. After the ribs have been cooking in your smoker for about 30 minutes, we’re gonna start spritzing the ribs every 15 minutes, so let’s make the Rib Spritz.
7. Rib Spritz: Pour all your ingredients into a plastic spray bottle and place the spritzer lid back on. after the meat has been smoking for 30 minutes, spritz the meat every 15 minutes until the 2 hours is up.
8. After 2 hours, remove the pan from the smoker. Get another new, clean aluminum baking pan and pour one cup of apple juice into the clean pan. Now, remove the ribs with some tongs from the previous pan, place them bone-side-down into the new clean pan, cover with some aluminum foil, and place the ribs back into the smoker to cook for another 1 hour.
9. After the hour is up, remove the pan of ribs from the smoker and shut off the smoker. Remove the foil that was covering the ribs and discard. Now, apply the Rib Glaze we made earlier to the top and bottom of the ribs. Then, cover the pan with some fresh aluminum foil and place back into the smoker. Close the lid to the smoker and let the ribs rest inside the still-hot smoker for about 30 minutes as the temperature goes down. After the 30 minutes is up, remove the ribs from the pan and place them on a big wooden cutting board for at least 10 minutes before slicing and serving. YUM!
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