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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!!

Paula Jones

Saturday 20th of April 2013

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


Thursday 8th of November 2012

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!!


Sunday 4th of November 2012

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! :)

Jessi @ Practically Functional

Sunday 4th of November 2012

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!

Sarah @ Becoming Martha

Sunday 4th of November 2012

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!!