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Smoked Spare and Baby Back Ribs
by Chef Sandy

Smoked Spare and Baby Back Ribs

"I had 2 racks of ribs; one spare rib rack from my neighbors' farm and a rack of baby backs from the grocery store.

I decided to smoke them both, using the same technique and spices in my SmokinTex smoker. Both racks were rinsed, prepared (removed silver skin from bone side of ribs) and then rubbed with limes and a blend of spices.

After absorbing the spicy flavors of the rub overnight, the ribs were smoked, then wrapped and sauced to continue tenderizing process. Finally, a few minutes on the grill caramelized the mango barbecue sauce.

They were delicious! I think the straight from the farm spare ribs won "Best of Show" from me, but my husband chose the baby backs. Since both racks got the same cooking time, I think the baby backs were a little less tender and next time I'd leave them in the foil packet stage a little longer.  Each rack of ribs and cut of meat is a little different, and it's best to allow a little 'wiggle room' in your doneness window so that you can get exactly what you want.

Pork rub:
2 cut lime halves
1/2 cup paprika
1/2 cup kosher salt
1/4 cup brown sugar
1 Tbsp pepper
1 tsp garlic salt
2 tsp cumin

Mango Barbecue Sauce:
1/3 cup mango nectar
1/2 cup barbecue sauce
Dash hot sauce, to taste

Technique:
Remove silver skin from rib racks. Rub cut side of lime all over ribs, then rub with spices.   Prepare smoker with a handful of wood chips - about an ounce. I used whiskey barrel chips. Smoke ribs for 4 hours at 225F, then remove to foil packets. Add sauce to foil packets with ribs and seal well. Return foil packs to SmokinTex and continue cooking 2 hours or until tender. If desired, finish ribs on grill to caramelize the sauce.

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