Chuck's Amazing Ribs

Chuck's Amazing Ribs

Posted by Chuck Cantrell on Mar 19th 2019

Baby back ribs are my specialty. I love cooking them and my guest love eating them. There are few things that you can bring to the table that create the joy and anticipation of slow-smoked baby back ribs. This recipe is all about, flavor, technique, and execution; It’s not hard to smoke to perfection, it's really all about craft. I am going to teach you the basic techniques of the craft in this recipe. This will be your foundation for smoking just about anything in the future. Now, let’s get to smoking!

You will need

Food Stuff:

At least 1 full rack of meaty baby back ribs

Some of Lucille’s Favorite Barbecue Rub

Some of Lucille's Favorite Sweet & Spicy Barbecue Sauce

2 cups of water

4 pieces of aluminum foil about 14 inches or so long

1 (per rack of ribs) long pieces of aluminum foil to wrap the ribs tightly for the all-important tender making stage


Equipment and Hard Stuff:

Smoker or Grill

Foil baking pan (if you are using a grill)

2 cups of hickory chips

1 cup of applewood chips

1 large chimney of charcoal briquettes or charcoal lump wood

2 or 3 pages of newspaper or paper bags

This is the craft portion of the recipe; learn these basic skills for success smoking or grilling just about anything.

BBQ Grill

If you are using a grill, you will need to set it up for indirect heat. Here is how you do that; you are going to divide the grill into two zones, hot and cool. Place the foil tray filled with 2 cups of water on the cool side of the charcoal rack in your grill. Now you will need to fill a BBQ chimney with charcoal briquettes or lump wood. Place crumpled newspaper or paper bags into the bottom of your chimney and place it on the hot side of your charcoal rack. Now it’s time for fire, light the chimney through the holes at the bottom and allow your charcoal to heat for about 20 minutes or until you see flames from the top looking down. Now carefully pour the coals on the hot side of the rack, (I just said carefully for a reason, these are hot coals, be careful!) Now you are ready to get this thing started.
Fill the center of the aluminum foil sheets with the wood chips and wrap them tightly. Now use a fork to poke holes in the foil so that smoke can come through. Next, place the four foil packs on top of the hot coals and place the meat rack on the grill and cover it with the lid.
Smoker
Prepare your smoker as you would normally do. Place the chips in the chip tray. Pour two cups of water in the water try. If you have an electric smoker set it to 225 degrees. If you it’s not electric you are going to want to manage the heat as close to 225 as you can get it. Now Let’s Prep Some Meat!

Generously rub Lucille’s Favorite Barbecue Rub on all sides of each rack of ribs. Be generous in this step it makes a difference. You want to build up a nice spicy bark or crust on your meat. Place ribs on the cool side of your 225-degree grill or on the racks of your smoker. Now, this is going to take a while, about 2 - 3 hours of total cook time. So the best thing to do is relax. Pull out your favorite sipping bourbon and make yourself a drink or two. Heck, you should enjoy the ride, that's what barbecuing is all about.

The Tender Making Stage:

About 30 minutes before your ribs are done pull them out and wrap them tightly in foil and put them back in for about 30 minutes longer. Once done, remove them from the foil and mop on barbecue sauce if sauced is the way you like them. I strongly suggest you use Lucille's Favorite Sweet & Spicy Barbecue Sauce, its perfect for these bad boys. If you sauced them you might want to put them on the grill for 20 minutes on a medium flame to cook the sauce in a bit.

This is really up to you. You can also simply serve them with the sauce on the side. Happy baby back ribs extravaganza folks!