Well, it’s summer now. As in, man is it ever hot, it must be summer now.
Which means, Jon is back to smoking our dinner once or twice a week.
This weekend he made Brown Sugar Smoked Babyback Ribs. They were just right – sweet, a little spicy, and not too smoky. See, I just don’t really enjoy the smoky flavor you sometimes get, as it can be overwhelming. Not so with Jon’s technique – he wraps the meat in foil after a bit, so that it doesn’t absorb all of that smokiness. That way we are both happy.
We paired the babybacks with steamed broccoli, braised baby carrots with cinnamon and ginger, and potatoes that had been crisped with scorching hot butter, white truffle oil and sea salt. It was one heck of a dinner, and the perfect partnership…he on the smoker, and I in the kitchen.
Kind of like he goes to work, I eat bonbons and watch Oprah all day. Great partnership.
Brown Sugar Rib Rub
enough for one rack
- 2/3 cup brown sugar
- 2 Tablespoons paprika
- 1 tablespoons ground black pepper
- 1 tablespoons salt
- 1 teaspoon chili powder
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 teaspoons cayenne
Combine all ingredients. Using a dull knife, separate the membrane from the back of the ribs. Use a paper towel to peel it off to assisit in gripping it. Discard membrane. This allows the rub to better penetrate the ribs, as well as the smoke.
Using your hands, apply the rub to both sides of the meat. Allow to rest, refrigerated, for 2-4 hours. remove from refrigerator at least 45 minutes before smoking, to warm to room temperature.
Once you’ve pulled the meat from the fridge, begin soaking your wood chips in water. We prefer mesquite but some prefer fruitwoods, such as peach or applewoods. Soak wood for at least 30 minutes.
After the wood is soaked, follow the manufacturers directions for smoking. On our electric smoker, we smoked the ribs for 5 hours, and wrapped the meat in aluminum foil for the final 2 1/2 hours of smoking.
Serve and enjoy!