3 Flavorings for Baby Back Ribs

These are my three favorite items to mix up for smoking baby back ribs. Your end results depends greatly on your preparation so take your time and do it right. I am going to give you the process I use for ribs then the three flavorings I use during smoking.

Preparation Process
Rinse the ribs off and lay out on paper towels bone side up. Pat dry and then remove the thin white membrane from the ribs. I try and start at one end and then with a paper towel as my grip, peel the membrane off. This allows the heat and smoke to penetrate through the ribs.

Flip the ribs over and if you are using a rib rack, cut the ribs into 6 inch sections. Place the ribs meat side up in your smoking pan and liberally apply your rub covering to the sides as well. Now transfer your rib sections to the rib rack for smoking.

Lightly apply your mop sauce over the tops of the ribs. You are now ready to start smoking. I usually smoke for 3-4 hours at 250-275 F.



Chef Rico's 3 Flavorings

The Rub
Ingredients

• 2 tbsp- kosher salt
• 2 tbsp - paprika
• 2 tbsp - ground cumin 
• 1 tbsp- chile powder

Mix this together well until it is blended and one color.
The BBQ Sauce 

• I use Stubbs Barbeque sauce for everything

Mopping sauce
Ingredients

• 1 cup - Apple cider vinegar 
• 2 tbsp - of your rub

Mix this well until blended

Smoking Process
Get your fire started and smoking at 200-250 F
First Hour - just smoke
Second Hour - add charcoal and wood as needed and mop sauce the ribs
Third Hour - add charcoal and wood as needed and add wood and mop sauce the ribs
Forth Hour - add charcoal and wood as needed and cover ribs in BBQ sauce

Comments? Suggestions?