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Monday, October 29, 2012

Smoked Ribs

As I mentioned before I love ribs especially those little baby back guys, but any rib will do:)    I am not sure why meat tastes better when you get to gnaw it off the bone but it just does, maybe something primitive in all of us is satisfied.   Remember the old caveman or cavewoman pictures of holding a large hunk of meat by the bone?   Oh yes, that's what I am talking about.  

I do know that cooking meat along with the bone just tastes better, some kind of magic incurres and the flavor is expanded.  What does one of my favorite guys say? "Bam Bam"!!    Oh yes I am talking about Emeril   (no not going back to my caveman thingy with the Flintstones neighbor's little boy "Bam Bam" Lol).

Speaking of Emeril I am totally using his technique and seasoning for today's ribs.  Remember the smokers I shared, (Click Here ).   Any of these smokers can make the best ribs and here's how.



    Smoked Ribs



I always buy baby back ribs using the formula:   One slab of baby backs for each two people.   So at my house I only need one slab of baby back ribs:)

And I always use a rub on my ribs  (not my ribs but the baby back ribs, hehehe, sorry).  (But maybe I would if it was a fat burner or a some kind of skin rejuvenator, LOL)   Ok seriously, back to dinner:) 

Since one of the key ingredients in the  Rib Rub is Emerils Essence,  I usually mix up the Rib Rub and and Emerils Essence and keep them in this awesome little jar.  This cool jar is divided into three separate compartments and is perfect for my hand mixed spices and rubs.









Emerils Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Rib Rub

1/2 cup brown sugar
1/2 cup sugar
1/8 cup salt
2 tbsps emeril's original essence (emeril)
1 1/2 tbsps chile powder (dried ancho, depending)
1 tbsp cumin




Just sprinkle the Rib Rub very liberally over the ribs and let set in the fridge for at least an hour, no more than two hours.


If I am using Emeril's Smoker then I just cut these ribs in half and it's just perfect for each half to lay side by side. I have smoked two slabs of ribs in the smoker in the past  and overlapping the four halves just a little bit.

Prepare the smoker as I mentioned  Here .  Load your ribs on the little grill, cover and place the smoker in 300 degree oven.  Bake for 1 1/2 hours.  





Remove lid and mop on your favorite BBQ sauce.   When I say mop, I mean mop, lol.  This is the awesome little mop that is perfect for slopping sauce all over anything and everything. 




 Place ribs back in oven uncovered for an additional 15 to 20 minutes.   

  








Remove from oven and slice and serve with your favorite sides:)    







Sharing at these incredible Linky Parties!!

30 comments:

  1. A rub-on fat burner--you could get rich off of that! I miss good TX BBQ. Wish I could grab these ribs off of my screen (especially since I'm having salad for lunch). Thank you for linking. Good to have you back!

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  2. These really do look yummy and that smoker is now on the Christmas wish list for sure! I was drooling in my keyboard just reading!

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  3. Finger-lickin' good photo. I can just imagine how delectable they were in real life. Yum!

    I appreciate you sharing this on GRAND Social, despite it making me so darn hungry at nearly 8:30 p.m.

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  4. I really need a smoker. These look so good! especially since it is so cold here now. I ws going to try to make some in the crockpot. They'll be a little more on the saucey side but at least I can have ribs.

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  5. Hi - stopping in from Lisa's link grand social party - these ribs look delicious. I also see from your about paragraph your desire to full time RV. My husband and I just started doing that last May. LOVING it. I look forward to stopping back and seeing how you're progressing on that goal.

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  6. Those ribs sound super tasty!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

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  7. That's pretty cool to get Emeril's recipe! Thanks for sharing!

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  8. Those look like the PERFECT ribs!!!

    Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality!!

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  9. Replies
    1. Thanks you for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

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  10. Popped over here from "Embrace the Everyday" ... but the link should have had a warning about hunger inducement!!!! At least I have a decent lamb chop in my fridge to solve that problem. ;)

    Ribs look just plain awesome!

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  11. Evelyn-MMMMM.....Ribs. Thanks for your note about "No Reply" comments. I was using Open ID and it turns out there is a problem with this and Wordpress. I am trying LiveJournal. Let me know if you get this comment and can email me.

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  12. Oh, ymum. Those look seriously tasty. Thanks for sharing. :)

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  13. Hi! I am visiting from Thursday's Favorite Things and am your newest follower. I was hoping that you would hop on by and follow me back!

    www.enjoyingtheepiphany.com

    Thanks,
    Sarah

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  14. Those look fabulously delicious! I love ribs. I am having a great time strolling through your posts. I'm visiting from Thursdays Favorite Things.

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  15. That jar is neat! My husband is a big Emeril fan and I bet he would like this recipe. I found you on Thursday's Favorite Things and I'm following you on Linky now.

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  16. oh yum..you would be very popular in my house if you made those ribs.

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  17. These look delish! My hubby would LOVE these so I am pinning this to my recipes to try board. Thanks for linking up to PIN MEme!

    Diana
    Diana Rambles
    Bento Blog Network
    Link Rink

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  18. Oh yummy, my dad is a big smoker guy and I will have to pass this along to him! Stopping by Pin MEme :)

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  19. Thanks for sharing at Foodie Friends Friday.
    Dawn a host and fellow blogger
    http://spatulasonparade.blogspot.com

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  20. Hi Evelyn,
    This is a great rub those ribs look awesome! Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  21. I've died and gone to heaven! Thanks for sharing this on Southern Sundays. Can't wait to sink my teeth into this dish. Hope to see you again soon!

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  22. Thank you for sharing at the Thursday Favorite Things hop xo

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  23. Yum, nothing like some good ribs! Thanks so much for linking up to our Keep Calm & Link Up party, hope you are having a great weekend!!

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  24. Yum, those look great! Baby back ribs are my brother's favorite, so growing up the rule of one slab per two people never worked in our house. My brother always ate almost an entire slab by himself! Thanks for sharing at The Fun In Functional!

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  25. Ok, I am DROOLING here while reading this! I love this idea of smoking in your oven! And thanks for the recipe for the essence too. I will be making this soon. Thanks for linking with me! :)

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  26. OH YUM!!! I've never tried a dry rub but I may just have to.
    Thanks for linking up at Think Tank Thursday!

    This week's party is up and running. Would love for you to share your latest creations if you haven't already!!
    http://www.saving4six.com/2012/11/welcome-to-think-tank-thursday-4.html

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  27. My fav!!! Pinned to my Saturday Dishes board ~ Paula

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Thank you so much for your sweet comments:)))