Low and Slow Smoked Ribs
Ingredients
Hickory Wood Chips, soaked overnight in water
4 Pork Baby Back Racks, membrane removed
1 Cup Chef Scott’s BBQ Rib Rub
½ Cup Kozlik’s smoked mustard
Method
Rub the racks all over with the mustard and then the rib rub, and let marinate, covered for at least 24 hours or up to 4 days. Set your smoker temperature to 190F. Place the ribs apart from one another and cook while closely watching the smoker temperature does not go above 210F. Cook for at least 6 hours or until fork tender, and the internal temperature is above 165F. You can finish the ribs with your favorite BBQ sauce, but I normally leave them with just the rub.
Chef Scott's BBQ Rib Rub
Ingredients
4tbs Smoked Hungarian Paprika
4tbs Chili Powder
4tbs Espresso Powder
2tbs Mustard Powder
2tbs Garlic Powder
2tbs Onion Powder
2tbs Dried Thyme
2tbs Dried Rosemary
2tbs Chili Flakes
2tbs Salt
2tbs Ground Pepper
Method
Mix well and store in a jar with a tight fitting lid for 2 months in your cupboard.
|
