There are so many different types of wood to use to smoke meat. Each one gives a certain nuance to the meat. In this recipe we used the subtle smell brought out by Alder. My favorites to use are Alder, Oak, and Cherry Wood. Hickory gives a great flavor, but can sometimes kill a meal if over smoked. Experiment and see what suits your taste and have fun with them.
In this dry rub I added fennel seeds to keep with the sweet theme. Without moping these smoked ribs during the cooking process allows for the brown sugar to caramelize and create a nice, almost candied crust on the ribs. Go ahead by all means and use a mop sauce and make them juicy if you like. I paired the Smoked Dry Rub Ribs with a Moroccan Sweet Potato and easy to make Persian Cucumber Salad.
On another note, but related – I want to share with any readers who are into grilling that the best way I have found to improve your BBQ skill set is to start with buying GrillGrates. My partner Dave came across these reading different tips for grilling. They completely changed the way we BBQ. They are interlocking panels that help with flare up protection, create the perfect grilling surface for even heat distribution and allow you to pick up rather then scrape up your prized food effort. And the best part is they make clean up a cinch. Do your self a favor and check these out, you won’t be sorry!
Note: I am not paid by GrillGrates for endorsing them, I just want to share with you a great product.
- Dry Rub Mix:
- 2 racks baby back pork ribs (4 to 5 pounds total)
- 2 tablespoons kosher salt
- ½ cup brown sugar
- 2 tablespoon freshly ground black pepper
- 2 tablespoons Chiquilin Smoked Paprika
- 2 tbsp fennel seeds
- 1 tbsp Colman's Dry Mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon red chili flakes
- In a small bowl mix the rub spices and brown sugar.
- Soak the wood chips in water for at least 30 minutes.
- Clean the ribs up by removing the back membrane, salt and pepper both sides and spread the rub spice mixture over the top of the ribs. Let stand at least 30 minutes at room temperature, but I prefer to wrap in plastic wrap and foil and place in the refrigerator overnight to marinate.
- Preheat the grill to 350°F.
- Brush the cooking grates clean with a wire brush. Add one handful of the wood chips to the smoker box of your gas grill and close the lid. When the wood begins to smoke, put the rib(s) bone side down, and close the lid.
- Drop the temperature of the grill down to 250°F. Cook until the meat has shrunk back from the bones at least ½ inch and the internal meat temperature is 196°F, about 1 hour and 20 minutes. Keep the temperature of the grill at 250°F.
- Remove the racks from the grill and let rest for 10 minutes. Cut the racks into individual ribs and serve warm.