Use Stubb’s Charcoal (or other hardwood charcoal). Need (1) 15lb bag
8oz of mesquite wood chunks (enough to last one hour)
Charcoal starter can
Pork Loin Baby Back Ribs (I used 2 racks purchased at Costco)
A few tablespoons vegetable oil
Spice Rub (recipe to follow)
Spice rub:
(combine the following ingredients: makes about 1½ cups so you'll have plenty for next time or other foods you want to barbecue)
¼ cup plus 2 Tablespoons white sugar
¼ cup plus 2 Tablespoons brown sugar
¼ cup paprika
2 Tablespoons garlic powder
2 Tablespoons kosher salt
1 Tablespoon ground black pepper
1 Tablespoon ginger
1 Tablespoon onion powder
1 teaspoon dried rosemary (crushed with fingers) or use 1 teaspoon rosemary powder
Instructions
To prepare ribs, trim any excess fat, remove membrane (not required for babybacks), rinse, pat dry. Place some vegetable oil in a small bowl. Using your fingers, rub a little oil all over the ribs. Then sprinkle with ~1-2 Tablespoon of spice rub per side of each rack and rub it in with your fingers. Ribs should be covered but not caked with rub. Let ribs sit in the refrigerator for an hour if possible
Using your charcoal starter can, bring your coals to a gray color and put into smoker or set to one side of conventional grill. Let temp rise to 225 degrees and keep it here. Do not let temp rise above 250 degrees for entire process. Recommend using digital thermometer in grill (we installed two extra dials because the gauges that come with the grill are usually inaccurate).
Add ribs bone side down. Don’t let meat touch because this adds extra time the smoking. Don’t flip ribs, keep bone side down for duration. Smoke 3-4 hours. Try not to peek too much. Don’t open until the three hour mark if possible.
Add 4oz (two nice chunks) of mesquite or hickory chunks to charcoal and let catch on fire (hickory gives less smoky flavor). Once chunks catch fire, pull off, waft to remove flame, and set to side of charcoal so it begins smoking. When smoke runs out, add another 4oz. Smoke for first hour only. Don’t over smoke (biggest rookie mistake)! If you can’t monitor the ribs, put in oven at 225 after smoking is complete.
For baby back ribs, the ribs should be done in about 3-4 hours depending on size of grill. Use the “bend test” to determine when done by picking up the end of the ribs with tongs and let hang, the ribs skin should “crack” when complete.
Once ribs are done, add a slather of Stubbs BBQ sauce on the meat side (top side) and crank up the heat to 400 degrees for 5 minutes to let sauce caramelize. Don’t burn or overcook here, be careful!
Notes
Allow longer (5-6 hours) for St. Louis Cut Ribs
Recipe by Nutritious Eats at https://www.nutritiouseats.com/smoked-ribs/