My wife and I went to the meat locker yesterday and baby back ribs caught my eye at $4.99/lb. We bought 2 full racks and decided to have smoked Chicago Style Ribs for Easter.
After supper last night I mixed up a Chicago style rub. Here it is:
I got the ribs prepped including removing the membrane. I lightly mopped them with vegetable oil and generously coated them with the rub. Next, I put the ribs in a baking dish and covered with foil. They spent the night soaking in the spices.
As soon as we got home from church, I fired up the smoker. I got a couple of chunks of apple burning and set the temp at 210 degrees.
Every 45 minutes for the 3 hours, I mopped apple juice over the ribs. This keeps them moist. I also ran a water pan that was 50/50 water/apple juice which creates a sweet steam.
After 3 hours, I pulled the ribs off and wrapped them with foil meaty side down. Before sealing up the foil, I poured in a 1/2 cup of apple juice. This allows the juice to boil into the meat. Here they are getting wrapped in foil.
I cranked the heat up to about 250 degrees and let the ribs boil for about 2 hours. 2 hours later I once again pulled the ribs from the smoker and covered them in a sweet Chicago Style barbecue sauce. Back on the smoker for 1 more hour. I again raised the temp to about 275 degrees.
Here's the final product:
These ribs took 6 hours from start to finish. They turned out perfect. They didn't turn out like pulled pork. But, the meat came away from the bones easily. This was a keeper recipe. It just proves that hot dogs aren't the only thing that's good out of Chicago!!!
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