Try this classic recipe for smoky ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible. Delicious ribs begin with choosing the best cut of meat and properly cooking it at the right temperature. And these ribs are no exception. A foil-packet grilling method practically ensures a mouthful of tenderness, and smoky, charred goodness is achieved from the hickory wood chips that are placed directly on the grill.
INGREDIENTS
- 3 slabs baby back pork ribs (about 6 lb.)
- 1/4 cup Cajun seasoning
- Hickory wood chunks
- Bottled barbecue sauce
Get your FREE grilling recipe book HERE.
DIRECTIONS
- Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)
- Sprinkle meat evenly with Cajun seasoning, and massage into meat. Let stand at room temperature 30 minutes.
- Soak wood chunks in water for at least 30 minutes.
- Prepare smoker according to manufacturer’s directions. Bring internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
- Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.
- Smoke ribs, maintaining temperature in smoker between 225° and 250°, for 3 1/2 to 4 hours. Remove ribs from grill, and wrap in heavy-duty aluminum foil; return ribs to smoker. Cover with smoker lid, and smoke 30 more minutes. Serve with barbecue sauce.
Facebook Comments Box
| Prep Time | 30 minutes |
| Cook Time | 4 hours |
| Passive Time | 1 hours |
| Servings |
servings
|
Ingredients
- 3 slabs baby back pork ribs (about 6 lb.)
- 1/4 cup Cajun seasoning
- Hickory wood chunks
- Bottled barbecue sauce
Ingredients
|
|
Instructions
- Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)
- Sprinkle meat evenly with Cajun seasoning, and massage into meat. Let stand at room temperature 30 minutes.
- Soak wood chunks in water for at least 30 minutes.
- Prepare smoker according to manufacturer's directions. Bring internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
- Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.
- Smoke ribs, maintaining temperature in smoker between 225° and 250°, for 3 1/2 to 4 hours. Remove ribs from grill, and wrap in heavy-duty aluminum foil; return ribs to smoker. Cover with smoker lid, and smoke 30 more minutes. Serve with barbecue sauce.
Share this Recipe
