Yesterday was the 3rd Annual International WSM Smoke Day. It's an event initiated by the Virtual Weber Bullet site and invites people to smoke something that day, and I did!
Last week I had two smokes that didn't went very well, rabbit legs on Sunday that should have been on, according to the recipe for 1.5 hours, but took over 5 hours to reach the right temperature and beef ribs on Thursday that should have taken 4-5 hours but ended up like beef jerky (they looked right after 3 hours and probably were), so I decided to do my tried and tested rib recipe Noskos' Classic Baby Back Ribs.
The recipe is an altered one from Steven Raichlin's book: Raichlen on Ribs, Ribs, Outrageous Ribs
2 tablespoons sea salt
2 tablespoons paprika
2 tablespoons dark brown sugar
1 tablespoon black pepper, freshly ground
2 teaspoons garlic powder
2 teaspoons mustard powder
3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons soy sauce
Noskos' Sweet & Smokey BBQ Sauce
4 racks of baby back ribs
4 chunks of hickory smoke wood
The evening before: mix the rub ingredients, take the papery skin of the inside of the ribs, wash them and pat them dry with paper towels.
Apply the rub and put the ribs in the fridge.
The next day, prepare the WSM for smoking 225-250 F, I used the standard method to light it, one full burning chimney starter of briquettes and one full unlit chimney starter of briquettes on top. On top of that the hickory chunks. When all the briquettes are covered in ash assemble the smoker, close the bottom vents and keep the one on top fully open. After about an hour the temperature should be OK.
Take the ribs out of the fridge half an hour before they should go on the barbecue.
After 50 minutes heat up the mop ingredients. At the one hour mark mob the ribs with the mop sauce and do so every hour (I let the sauce cool down in between mop sessions).
After 3 1/2 hours take the ribs of the barbecue and brush on the glaze, in this case I used my own homemade BBQ sauce, I will post the recipe another time, but you can use any sweet smokey barbecue sauce.
Put the ribs back on for half an hour so the glaze can firm up and get nice and sticky.
These ribs are great with BBQ beans, homemade fries and homemade apple sauce.