My Turn for Us

Great Food, Creative DIY & Backroads Travel

Smoked Ribs

by 30 Comments

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:)    

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Comments

  1. MM

    October 29, 2012 at 8:00 pm

    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!

    Reply

  4. Emily

    October 30, 2012 at 9:12 pm

    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.

    Reply

  5. Barb

    October 31, 2012 at 12:47 am

    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.

    Reply

  10. Hilary Johnson

    October 31, 2012 at 7:41 pm

    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!

    Reply

  11. tumblecontessa

    October 31, 2012 at 8:10 pm

    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.

    Reply

  21. Miz Helen

    November 3, 2012 at 12:12 am

    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

    Reply

  27. Connie

    November 4, 2012 at 4:26 pm

    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! 🙂

    Reply

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