Baby Back Ribs
There are two methods here: the traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs.
2 slabs baby back pork ribs (also known as back ribs, loin ribs, back loin ribs)
¼ cup paprika (if you're doing the oven method, use smoked paprika)
2 tbsp garlic powder
2 tbsp chili powder
2 tbsp cayenne pepper
1½ cups tomato paste
¼ cup molasses
½ cup dark brown sugar, divided
¼ cup apple cider vinegar
1 tbsp salt
1 tbsp black peppercorns, cracked
Several pounds each hickory and applewood chunks, or chips if using oven method
Combine ¼ cup of the brown sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub meat side of ribs with this mixture and refrigerate for at least 1 hour.
1 hour
Combine remaining ingredients in a large saucepan and bring to a boil over high heat. Cook until reduced by half. Set aside.
Place a ¼ cup each hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
Cover roasting pan with aluminum foil and place in the center of a 200°F oven and cook 6 hours, brushing with sauce every hour.
6 hours
Take ribs and remove foil. Brush meat side liberally with sauce and place under a preheated broiler until well browned.
Slice into 1-rib portions and serve warm with remaining sauce.
Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200°F.
Place ribs in smoker and cook 6 hours, brushing with sauce every hour.
6 hours
Brush meat side liberally with sauce and place meat side down on a high grill until well browned.
Remove, slice into 1-rib portions, and serve with remaining sauce.