One of the most beloved and iconic foods in the United States is BBQ ribs. Here’s a cooking technique to achieve tender, fall-off-the-bone ribs with a deliciously caramelized crust -
Low and Slow Smoking with Dry Rub and Glaze
Ingredients:
- 2 racks of pork ribs (St. Louis-style or baby back)
- Dry rub:
- 1 cup brown sugar
- 1/2 cup smoked paprika
- 1/4 cup chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper (optional)
- BBQ glaze:
- 1 cup BBQ sauce
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions:
- Preparation:
- Remove the membrane from the back of the ribs to help them absorb flavors better.
- Apply the dry rub evenly over both racks of ribs, making sure to coat all surfaces.
- Smoking:
- Set up your smoker to run at 225°F (110°C) using your preferred type of wood (e.g., hickory, apple, or cherry).
- Place the ribs in the smoker, bone side down. Close the lid and smoke for about 4-5 hours or until they reach an internal temperature of around 160°F (71°C).
- Wrapping:
- After 4 hours, wrap each rack of ribs tightly in foil and return them to the smoker for another hour. This step is known as "the Texas Crutch" and helps retain moisture.
- Glazing:
- While the ribs are still wrapped, prepare your glaze by mixing all ingredients in a small saucepan over medium heat until smooth.
- After unwrapping the ribs, brush them generously with the BBQ glaze on both sides.
- Finishing Touches:
- Return the glazed ribs to the smoker for an additional 15-20 minutes to allow the glaze to set and caramelize.
- Alternatively, you can finish them off under a broiler for a few minutes if you prefer a crisper glaze.
- Resting:
- Once done, remove the ribs from the heat and let them rest for about 10 minutes before cutting into individual portions.
- Serving:
- Serve with additional BBQ sauce on the side if desired.
Tips:
- Ensure consistent temperature control in your smoker to maintain even cooking.
- Use a meat thermometer to check internal temperatures accurately.
- Letting the ribs rest allows juices to redistribute, making them even more tender.
