Sunday, June 3, 2012

Low and Slow Smoked Baby Back Ribs with Karly Q Sauce

1 large rack of baby back ribs (mine was almost 4 lbs.  adjust according to what you need and what you can find)
Pork dry rub (it's easy to make your own, but if you are rushed and don't want to mess with it, store bought is fine, such as McCormick)
Apple juice in a spray bottle
Karly Q Sauce (or your favorite BBQ sauce)
Wood chips for smoking (chip of choice whether it's mesquite, hickory, apple or cherry)

Slather the rack of ribs with the dry rub, then cut rack in half down the middle for cooking.  Let the ribs sit and groove with the rub while you get the coals hot.  Get enough charcoal hot to heat one side of your grill and you will slowly cook ribs indirectly on the other side.  Start soaking wood chips at this time too.  Once coals are hot, add them to one side of grill, top with a handful of soaked wood chips and place the two slabs of ribs on the other side.  Every 20 minutes, spray ribs with apple juice, flip and spray again.  Add more wood chips at this time to, and check heat.  Add a few briquettes at these 20 minute check points if temp drops below 250 degrees.   Try to keep temperature between 250-300, checking every 20 minutes and smoke these babies for 5-6 hours.  I realize checking them every 20 minutes, spraying them etc. seems like a lot of work, but it's really not labor intensive at all, just requires your presence and attention every so often.  Once they are good and smoked after 5-6 hours, they will look like this...



Look at that bark baby! The apple juice caramelizes the pork, and the inside is so moist and tender it just falls of the bone.  Cut off servings with 3 to 4 ribs, and let the consumers experience the tenderness as it falls off the bone on their plates.  Serve with BBQ sauce on the table.  Karly Q sauce recipes is below, or use your favorite sauce.

Karly Q Sauce (Memphis Style)
1 can (8-ounce) tomato sauce
1 cup Ketchup

1 cup red wine or balsamic vinegar

½ cup honey mustard

½ cup Worcestershire sauce

1 tablespoon Olive Oil
2 tablespoon Brown Sugar

1 tablespoon Paprika

1 tablespoon Seasoned Salt

1½ tablespoon Hot Sauce

1 tablespoon Lemon Juice

1½ teaspoon Garlic Powder

¼ teaspoon Chili Powder

⅛ teaspoon Cayenne pepper

⅛ teaspoon Black Pepper

1 heaping tablespoon Chipotle in Adobo sauce for some smoky heat. 
Combine all ingredients in a large saucepan. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Makes 4 cups.

Once those ribs are slathered in your favorite sauce, they look like this:  

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