The New Smoker: Smoked Babyback Ribs

Now that I am enjoying the country life (temporarily) I decided to embrace the moment and buy a smoker.  I’ve always loved true BBQ, and if you factor in my wife’s lust for smoked salmon, a smoker is a wise investment.  For $130 I ended up getting the smoker.  The initial assembly of the Smoker was relatively painless and within 30 minutes it was ready to go.  From that point all I had to do was connect the propane tank, load the smoker box with wood chips, start the fire, and let the “seasoning” process begin.

Now that the smoker is properly seasoned, it’s time to kick off some real smoking.  The first recipe?  How about babyback ribs for the 4th of July.

Step 1:  Prepare the Rub

In this instance I used the following (all measuring is APPROXIMATE):
4 Tbsp Sweet Paprika
2 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Dry Mustard
1/2 tsp Cayenne pepper
1 tsp Kosher salt
2 tsp ground black pepper

Mix all together and apply to the ribs.

Step 2:  Apply the rub.

Step 3:  Load the smoker box with wood chips (soaked for at least 20 minutes), fill the water tray, and start the burner.  Allow the smoker to warm up and begin smoking.

Step 4:  Place the meat on the racks, spacing evenly.

Step 5:  Keep heat as low as possible.  I cooked at about 200-225F for about 5 hours.

Step 6:  Once meat is at least 160F, remove from smoker and grill.

And the final product on the grill:

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