Barbecued Smoked Ribs

You know you have a really KILLER recipe when you go back to it time and time again for over 11 years. I mean Come ON! Well, this little recipe here, is one of those These are my all time favorite ribs! I LOVE everything about them. They have a delicious rub. They're smoked slowly. Then, if all that love wasn't enough, they're slathered in some deliciously sweet, happily spiked, all time yummy, barbecue sauce! As soon as the weather just begins to warm up, my whole family knows the Weber will be making its first debut and soon we will be feasting on some lip smacking ribs. The recipe is originally from Bon Appetit, July 2000.

Over the 11 years I've been making these I've made very few changes. The original recipe calls for 6 racks of ribs. I use the 3 pack I get from Costco. I make the rub just as it was originally written. For me, it works perfectly for the 3 racks. Guess I like things a little more intense. The sauce I generally make also as written and always have LOTS left over. This is ultimately a really good thing for me because I love this bbq sauce. I use it on absolutely everything from bbq chicken to roast beef and smoked cheddar paninis. Now, if you're in the more vinegary bbq sauce camp, this is NOT the bbq sauce for you. This is a yummy SWEET sauce that doesn't even call for a drop of vinegar. Feel free to sub out for your own favorite if you're a vinegary sauce lover

Okay, there are a few gadgets that make smoking these babies a whole lot easier. First is the Weber char-basket charcoal briquet holder. I bought mine at Home Depot but I know it's available on Amazon. This holds the charcoals any where you want them in neat little baskets. In this case, I place them on opposite sides of my Weber. The second thing that you might want to consider investing in, is a grill that has hinges. My 22 inch Weber didn't come with this, but for me, this purchase was a no brainer. Probably because the first time I made these I had the standard grill and I thought it was a gianormous pain to lift the ribs off and then the grill as written if step 7. Anyway, these things are obviously not required, but I just wanted to share with you what works for me!

Lastly, if you think the whole smoking thing sounds like a royal pain, these ribs are seriously delicious just plain ole baked! Of course they don't have quite as much smokey yumminess but they are still honestly delish!

Here are the little beauties on the Weber. Check out the rib rack. Love it!!

Sweet and Smokey Barbecued Baby Back Ribs: slightly adapted from Bon Appetit

Ingredients:

• 6 baby back pork rib racks
• 1 cup bourbon
• Rub:
• 3 tablespoons coarse salt
• 3 tablespoons (packed) dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons ground black pepper
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 2 cups hickory wood chips
• 2 cups beer ( I often just use water)
• Bourbon BBQ Sauce:2 cups ketchup
• 1/2 cup mild-flavored (light) molasses
• 1/3 cup bourbon
• 1/4 cup Dijon mustard
• 3 tablespoons hot pepper sauce
• 2 teaspoons paprika
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Sauce Directions:

1.Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)

Ribs and Rub Directions:

1. Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.

2. Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.

3. Place wood chips in medium bowl. Pour beer or water over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. (I've never counted! I just fill the chimney up as far as I can) Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.

4.Open 1 bottom grill vent. Turn out hot charcoal into two Weber Char-Basket briquet holders on either side of the grill in the lower rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire).

5.Place upper grill rack on barbecue. Arrange ribs on upper grill rack in a rib rack. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.

6. After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface. ( Sometimes this is not necessary. Only do this if temperature falls close to or below 275)

7. If, and/or when, temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.

8. Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired

Alternative Baking Instructions:

1. Preheat oven to 250 degrees.

2. Follow above instructions for sauce, rub, and rib preparation.

3. Bake ribs for 2 1/2 hours on a cookie sheet.

4. Remove ribs from oven and cover generously with bbq sauce.

5. Broil ribs on both sides just until sauce glazes nicely.

Yes, I had two of these going! Six racks of total YUM!!!!!