Dr. Hall's smoked ribs recipe

With all the drama in the world, I needed a project. I decided to buy a smoker and smoke up some ribs. It took a total of 6 hours but it was well worth it. Long ago I got this rub recipe from Alton Brown but I always add my own flair. For the benefit of a recipe I provided teaspoon/tablespoon measurements, but really I eyeball everything but the brown sugar. These ribs come out tender, sweet, and savory. I love them. You will always have more rub left over than you need. Keep it in a jar for the next time you make pork. Since I know this is the first of many smoked foods, I will be returning to the recipe again. It is a pretty amazing rub.

 

Kitchen tools

• Good sharp knife & cutting board
• Bowl & Fork
• Tongs & smoker gloves
• Tinfoil
• A Smoker
• A mix of hickory and applewood chips, (the kind of chips isn’t as important, but having chips is important.  
• A spray bottle with 2 cups water & one tablespoon Apple cider Vinegar
• Basting liquid of apple juice & apple cider vinegar

 

Dry Rub Ingredients

• 8 tablespoons light brown sugar, firmly packed
• 3 tablespoons Lawry's seasoned salt
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dry mustard
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon cumin
• 1 teaspoon celery seeds
• 1 teaspoon white pepper
• 1⁄2 teaspoon Old Bay Seasoning
• If you don’t have it add a mix of celery seeds, black pepper, crushed red pepper, ginger, nutmeg, allspice, cloves, mace, cardamom and some paprika 

Instructions

1. Mix all of your dry rub ingredients together in a bowl with a fork. You are going to have too much, so keep the leftovers in a jar for later.
2. Cut ribs in half, and place rib bones down on a large sheet of tin foil.
3. Sprinkle your rub and use your hands (or a spoon) rub into the tops of your ribs, bottoms, and sides of the ribs. Set the ribs aside to rest and come to room temperature for approximately 30 minutes, (Or in the fridge overnight wrapped in the foil)
4. Preheat your electric smoker to 225˚F. When it is ready, add some water to the removable pan that is usually on the bottom shelf. Fill the side “drawer” with wood chips.
5. Place ribs, bones down, on the smoker’s wire racks.
6. Cook in the smoker for 3 hours. If you don’t see smoke after an hour or so, add more wood chips. Keep watching for smoke and add chips as needed (about every 30-45 mins the smoke will need to be refilled. Also, spray the ribs with your spray bottle to keep them moist.
7. Make the sauce while the ribs are smoking (recipe follows). Or use your favorite (Sweet baby Rays) sauce.
8.  After 3 hours, place 4 large sheets of heavy-duty aluminum foil on a flat surface. Place a rack of ribs on each sheet of foil, bones up, meat down. Liberally spray your ribs with your bottle to moisten. Also, baste with some sauce. Wrap the ribs tightly in the foil. You are steaming the ribs for this section so get them good and wet.
9.  Place the wrapped ribs back in the smoker and cook for an additional 1 to 1-1/2 hours. You want an internal temperature of 160 degrees. No need to keep adding chips during this phase.
10. Remove ribs, remove the foil, and coat them with some sauce.
11. Place them back in the smoker for another hour. You should need at least one more handful of chips for this last run. (You can use the oven for this last section if they are too tender)

Happy smoking everyone!