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Name: Smoked Baby Back Ribs
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Yield: 8
Cuisine: American-South
Ingredients: 3 tablespoons Brown Sugar; 3 tablespoons Paprika; 2 tablespoons Black Pepper; 1 tablespoons Lemon Pepper Seasoning; 1 tablespoon Dried Parsley; 1 tablespoon Chili Powder; 1 tablespoon Sea Salt; 1-1/2 teaspoons Celery Salt; 1-1/2 teaspoons Dried Thyme; 1-1/2 teaspons Onion Powder; 1-1/2 teaspoons Garlic Powder; 2 2-1/2 lb racks Pork Loin Ribs (Baby Back); Hickory Wood Chips; 2 cups BBQ Sauce optional, favorite variety

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INGREDIENTS

3 tablespoons Brown Sugar
3 tablespoons Paprika
2 tablespoons Black Pepper
1 tablespoons Lemon Pepper Seasoning
1 tablespoon Dried Parsley
1 tablespoon Chili Powder
1 tablespoon Sea Salt
1-1/2 teaspoons Celery Salt
1-1/2 teaspoons Dried Thyme
1-1/2 teaspons Onion Powder
1-1/2 teaspoons Garlic Powder
2 2-1/2 lb racks Pork Loin Ribs (Baby Back)
Hickory Wood Chips
2 cups BBQ Sauce ; optional, favorite variety

INSTRUCTIONS

1) In a small bowl stir together all of the spices to create dry rub.

2) Pat the ribs dry with a paper towel and remove the silverskin, the white membrane covering the bones. Sprinkle rub evenly on top and bottom of ribs and gently pat with hands.

3) In a smoker, arrange preheated coals, wood chips and water in a water pan, according to the manufacturer's directions. Add additional coals and adjust vents as needed to maintain a temperature of about 240 degrees. Place ribs on a well-greased rack directly over water pan and cover or close smoker. Smoke for 3 hours or until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 185 degrees, adding wood chips as needed to maintain smoke. If desired, brush with some of the BBQ sauce during the last 30 minutes of cooking.

4) Remove ribs from smoker. Cover with foil and let stand 20 minutes. Serve with remaining BBQ sauce, if desired.

NOTES

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Smoked Baby Back Ribs

3 tablespoons Brown Sugar
3 tablespoons Paprika
2 tablespoons Black Pepper
1 tablespoons Lemon Pepper Seasoning
1 tablespoon Dried Parsley
1 tablespoon Chili Powder
1 tablespoon Sea Salt
1-1/2 teaspoons Celery Salt
1-1/2 teaspoons Dried Thyme
1-1/2 teaspons Onion Powder
1-1/2 teaspoons Garlic Powder
2 2-1/2 lb racks Pork Loin Ribs (Baby Back)
 Hickory Wood Chips
2 cups BBQ Sauce optional, favorite variety

1)  In a small bowl stir together all of the spices to create dry rub.

2)  Pat the ribs dry with a paper towel and remove the silverskin, the white membrane covering the bones.  Sprinkle rub evenly on top and bottom of ribs and gently pat with hands.

3)  In a smoker, arrange preheated coals, wood chips and water in a water pan, according to the manufacturer's directions.  Add additional coals and adjust vents as needed to maintain a temperature of about 240 degrees.  Place ribs on a well-greased rack directly over water pan and cover or close smoker.  Smoke for 3 hours or until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 185 degrees, adding wood chips as needed to maintain smoke.  If desired, brush with some of the BBQ sauce during the last 30 minutes of cooking.

4)  Remove ribs from smoker.  Cover with foil and let stand 20 minutes.  Serve with remaining BBQ sauce, if desired.

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 8 Servings

Calories: 120
Calories from Fat: 5 (4%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1576.8mg		54 %
Potassium 342mg		9 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 20.3g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 120

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