Fire up the smoker, grill and get outside for a day of good eating with smoky chipotle Smoked Baby Back Ribs.
Happy Father’s Day!
Just like Mother’s day, I’m celebrating my Dad virtually today! Since I can’t be there to cook him a dinner, I thought I’d make the grill master of the family some fall of the bone baby back ribs.
I have to say, I was torn on whether to make him ribs or an ice cream sundae for my special Father’s Day post. Mom’s a nurse, and would have to sometimes work the night shift. Instead of leaving dad home alone, we’d go out the movies and then stop off at Friendly’s after for an ice cream sundae. I have fond memories of our nights out, plus it gave us an opportunity to see the movies mom didn’t want to!
I do have a confession to make though, these ribs were made completely indoors. Thanks to my stovetop smoker, plus some low, slow cooking in the oven these babies are some tender ribs.
Mom did most of the cooking in the family, but when it comes to the grill, that’s completely Dad’s domain. Many years ago, I was lucky enough to have an apartment with a backyard (sadly that was the only nice thing about that place – I digress), and Dad still managed to take over the grill at my housewarming party. I guess he didn’t trust me in front of an open flame!
- 1 rack baby back ribs
- 4 tablespoons hickory wood chips (for an indoor smoker)
- For the dry rub:
- 4 tablespoons brown sugar
- 2 tablespoons chili powder
- 1 tablespoon salt
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ancho chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dry mustard
- For the barbecue sauce:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 chipotle chili in adobe plus 2 tablespoons sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- Rinse and pat dry your rack of ribs.
- In a small bowl, mix together all the dry ingredients for the dry rub, there will be extra left over for a later use.
- Take ⅓ of a cup of the dry rub and cover the ribs, patting down firmly.
- Cover tightly with plastic wrap and place on a platter in the fridge. Marinate overnight or for at least 6 hours.
- Remove the ribs from the refrigerator and bring to room temperature.
- Add the hickory wood chips to the bottom of your indoor smoker, and turn the heat to medium. Add the ribs.
- Once the smoker begins to produce a decent amount of smoke (this should take about 2-3 minutes), cover tightly and turn the heat down to low.
- Cook for 2 hours.
- While the ribs are smoking, in a medium sauce-pan, heat 1 tablespoon of olive oil and add the diced onions.
- Cook until translucent, then add the garlic and cook for an additional minute.
- Add the remaining ingredients, cook until the brown sugar is dissolved.
- Turn of the heat and either using an immersion blender or a standard blender - puree the barbecue sauce until smooth. Set aside.
- Pre-heat your oven to 275 degrees F.
- Line a baking sheet with foil and place a cooling rack on top.
- Add the ribs and baste with some of the barbecue sauce, tent with foil.
- Cook for one hour, or until the meat easily releases from the bone.
- Remove the from the oven, baste with a little more sauce and turn your broiler on high.
- Broil the ribs for 4-5 minutes for a nice crust and char.
- Serve with some coleslaw and cornbread.