Stove-Top Smoker Baby Back Ribs

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Stove-Top Smoker Baby Back Ribs

Name: Stove-Top Smoker Baby Back Ribs
Yield: 2 main course servings or 4 appetizer servings
Cuisine: american
Ingredients: 1 (3-pound slab) pork baby back ribs, cut into 2 lengths, or 2 (1 1/2 pound) slabs; 1/4 cup Kansas City-Style Rib Rub (recipe follows); 1/4 cup mesquite smoking chips; 1 to 1 1/2 cups of your favorite barbecue sauce or barbecue glaze; 1/3 cup light brown sugar; 1/3 cup granulated sugar; 1/4 cup paprika; 2 tablespoons Essence (recipe follows); 6 tablespoons kosher salt; 2 tablespoons onion powder; 1 tablespoon garlic salt; 1 tablespoon freshly ground black pepper; 1 tablespoon chili powder; 1 teaspoon mustard powder; 1/2 teaspoon poultry seasoning; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon cayenne pepper; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon dried thyme; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano

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Level: Intermediate

Yield: 2 main course servings or 4 appetizer servings

Level: Intermediate

Yield: 2 main course servings or 4 appetizer servings

Ingredients

Ribs:

1 (3-pound slab) pork baby back ribs, cut into 2 lengths, or 2 (1 1/2 pound) slabs

1/4 cup Kansas City-Style Rib Rub (recipe follows)

1/4 cup mesquite smoking chips

1 to 1 1/2 cups of your favorite barbecue sauce or barbecue glaze

For the Kansas City-Style Rib Rub:

1/3 cup light brown sugar

1/3 cup granulated sugar

1/4 cup paprika

2 tablespoons Essence (recipe follows)

6 tablespoons kosher salt

2 tablespoons onion powder

1 tablespoon garlic salt

1 tablespoon freshly ground black pepper

1 tablespoon chili powder

1 teaspoon mustard powder

1/2 teaspoon poultry seasoning

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon cayenne pepper

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon dried thyme

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

Directions

Rub both sides of the rib slabs all over with the rib rub, coating evenly. Cover with plastic wrap and refrigerate for up to 2 hours.
Remove from the refrigerator and allow to come to room temperature, about 20 minutes.
Preheat the oven to 300 degrees F.
Place the wood chips in the bottom of the smoker and position the drip tray and wire rack over the top according to the manufacturer's instructions. Place the ribs on the wire rack and position the lid over the top of the smoker, leaving slightly ajar. Place the smoker over a high fire and heat until smoke begins to exit the smoker. Reposition the lid so that the smoker is completely covered and place the ribs in the oven. Bake for 1 1/2 hours, or until the ribs are cooked through and tender.
Remove from the oven and allow to cool slightly. Change the oven setting to broil and position an oven rack about 6 inches from the broiler. Line a baking sheet with aluminum foil.
Transfer the ribs to the baking sheet, meat side up, and brush the barbecue sauce evenly over the 2 portions of ribs. Broil the ribs until the sauce is bubbly and ribs are browned around the edges, 4 to 5 minutes, rotating sheet pan once after 2 minutes of cooking to ensure even browning. Remove from the heat and allow to cool slightly before cutting into individual ribs and serving.

For the Kansas City-Style Rib Rub:

Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Yield: 2/3 cup

Combine all ingredients thoroughly.

Recipe from Emeril Lagasse

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Ribs:

For the Kansas City-Style Rib Rub:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

For the Kansas City-Style Rib Rub:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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