Baby back ribs for New Years. You can see more pictures and the temperature graph (of the smoker, not the ribs, usually don’t stab ribs) on the fireboard session log.
I salted the ribs the night before the smoke and rubbed them with my variation of Memphis Dust (below) right before hanging them in my 14" Napoleon.
Quartered recipe from AmazingRibs.com with adjustments for more kick.
- 3 Tbsp packed dark brown sugar
- 2 Tbsp white sugar
- 2 Tbsp cayenne powder
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1.5 Tsp ground black pepper
- 1.5 Tsp ground ginger
- 1.5 Tsp onion powder
- 1 Tsp rosemary powder (smash 2 Tsp)
Those are some purdy ribs. Solid smoke ring and I hope they were eaten shortly after slicing. While I’m not much for baked beans, those hearty chunks of ham have me thinking otherwise. A beautiful spread altogether and I need to locate that IPA.
Thanks! The beans are black eyed peas, supposed to bring luck in the coming year… Not a big fan of baked beans, myself… too much sugar. We use the leftover ham from Christmas to use in the beans. Works out great.
The IPA is a local brewery (Redmond, WA). It’s available in all the Kroger’s around here… not sure about outside the PNW.
And yea… those ribs did not last long…
