Chesapeake Bay Herb Smoked Barbecued Ribs
|5 lbs of prime baby back ribs, untrimmed|
|1/4 cup garlic powder|
|1/4 cup paprika|
|1/4 cup black pepper|
|1/4 cup salt|
|1/4 cup onion powder|
|1/8 cup MSG, optional|
|1/2 cup vegetable oil|
|2 sticks butter|
|2 tbs fresh thyme leaves|
|2 tbs fresh rosemary leaves, chopped|
|4 cloves garlic, crushed or pressed|
|a spray bottle filled with apple juice|
|3 bottles "Open Pit" barbecue sauce|
|1 (28 oz) can of whole Italian style tomatoes|
|1/4 cup brown sugar|
|1 whole lemon|
|a few dashes of liquid smoke|
|kosher salt and black pepper to taste|
|extra cider vinegar (if you like your sauce tangy) optional|
|2 tbs Old Bay seasoning|
This is a highly seasoned slow smoked rib recipe. The ribs are rubbed with mixed spices, basted with a butter and oil mixture along with thyme, garlic and rosemary and finished with a easy to prepare delicious barbecue sauce.
- In a bowl, mix all of the spices for the rub.
- Remove the ribs from the refrigerator, wash the dry off.
- Bring the ribs close to room temperature, then coat the top side of the ribs with the dry rub mixture. Rub in well with your hands.
- Let ribs stand for about 30 minutes before smoking.
- To prepare the baste add the baste ingredients to a small sauce pan and bring to a simmer and simmer for 15 minutes, then remove from heat.
- Start a charcoal fire in the fire box of an off set smoker. (we use a Brinkman)
- Add some hickory wood chunks that have been soaked in water for about 30 minutes.
- Add the ribs to the grill meat side up and brush the all over with the basteing liquid.
- Close the grill and let smoke for about 4 hours depending on the size of the ribs, at 200 degrees.
- Add more wood and charcoal if necessary to maintain temperature.
- Periodically while the ribs are smoking, open the grill and baste with the butter mixture and spray with some apple juice. Do this about 4 times during cooking. Move the ribs around if necessary to achieve evening browning, but it is not necessary to turn them over.
- Ribs will be done when internal temperature reaches 160 degrees and the meat is pulling away from the bone.
- To make the sauce add the tomatoes along with the juice to a large sauce pan.
- Using a potato masher, mash the potatoes well.
- Add all the other ingredients except for the lemon and bring to a simmer and simmer for about 15-20 minutes.
- Half way through cooking halve the lemon, squeeze the juice into the sauce, then add the squeezed lemons to the sauce.
- Before serving brush the ribs with the sauce if desired or use as a dipping sauce