I realize that I’m going to be crucified by all of the hardcore BBQ guys/gals on my cooking method here (feel free to take your shots in the comments section), but I absolutely love the way my ribs come out using this method.
My method is to rub, then braise the ribs in the oven, and finish them on the smoker for a short time. The braising adds great flavor and tenderness to the meat, and the smoking adds the natural smoke flavor, in this case Pecan. I never use liquid smoke because it tastes like liquid smoke.
The previous two recipes were obviously leading to this one.
I like ribs served with good old fashioned ‘Tater salad because I love Taters…Recipe forthcoming.
A big warm hello to all of my new friends that I met in Atlanta this week, I hope you’re enjoying home as much as I am.
Baby Back Ribs Recipe with Turbo Dog Barbecue Sauce
2 racks Baby Back Ribs
1 Recipe Barbecue Rub
1/2 bottle of Turbo Dog
1/8 Cup Apple Cider Vinegar
1 Jalapeno chopped
1 small onion chopped
2 Cloves Garlic chopped
2 Tbsp of Barbecue Rub
1 Recipe Turbo Dog Barbecue Sauce
For the ribs:
Remove the membrane from the back of the ribs, using a dry towel to help you get a good grip. Rub 1/2 cup of the Barbecue rub into each slab of ribs. COver with plastic wrap and refrigerate for 2-3 hours.
Preheat an oven to 300 degrees F.
Combine the 1/2 bottle of Turbo Dog, cider vinegar, jalapeno, 2 Tbsp of rub, onion and garlic in a small sauce pan, bring to a boil. Add to the bottom of a large rectangular baking dish, large enough to hold the ribs. The ribs should not be covered by the liquid, it should be just enough to provide a moist cooking environment. Add the seasoned ribs, cover with foil and braise for 2- 2 1/2 hours or until the meat pulls away from the tips of the rib bones.
Move to an outdoor smoker for an additional 30-45 mintes, basting frequently with the Turbo Dog Barbecue Sauce. I used Pecan wood chips for the smoke and kept the temperature at about 200 degrees.
Be sure and check out my evr growing Index of Creole & Cajun recipes!