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Categories » Pork

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Smoked Baby Back Ribs and Hand Ground Rub
Rating

Ingredients

3 or 4 slabs Baby Back Ribs
3 tablespoons Black Peppercorns
3 tablespoons Brown Sugar
1 tablespoon Mustard Seeds (black)
2 teaspoons Canning Salt
2 teaspoons Red Pepper Flakes
12 Juniper Berries
4 cloves Garlic
3 tablespoons Peanut Oil
3 tablespoons Good Quality Balsamic Vinegar

Difficulty:	Low
Vegetarian:	No
Preperation Time:	30 (minutes)
Cooking Time:	240 (minutes)
Hits:	476
Rating:	1,00 (2 Votes)
Date added;:	07.September.2007
Author:	Unknown

Description This simply succulent recipe is a breeze to prep and tastes simply marvelous.

Instructions Preparing the ribs is quick and easy, since most of the trimming has already been done. The main consideration is to be sure that the membrane has been removed from the bone-side of the slab. Simply push a butter knife under the fell (the membrane) between the ribs and lift. Grab the flap with a paper towel and peel if off. There may be fat deposits left after the fell is removed. Scrape those off.

The star of this recipe is the combination of great whole spices that are best if hand ground with a mortar and pestle. An electric spice mill will do the job nicely, too, but the babyback ribs will be lacking a bit of great texture that only mortar-ground spices provide.

To grind the rub ingredients, the garlic and salt are processed first, until well crushed and paste-like. Next throw in the juniper, mustard and black pepper. (If a mortar and pestle is used, coarsley grind the peppercorns first.) Lastly, combine the oil and balsamic vinegar with the spices and mix thoroughly. Rub the mixture into both sides of the slabs, then wrap with plastic wrap and refrigerate for at least one hour, and preferably up to four.

A smoker temperature of 225 degrees Fahrenheit is perfect for this rib recipe, but up to 240 is fine. For my taste, you just can't beat a combination of oak and hickory for smoking babybacks, but any wood that you're comfy with will be just fine.