9 months ago
Cooking with a smoker is a very laid back, easy way to cook since the heat is indirect and low temperature. Occasionally, you have to stoke the fire to keep an even temperature and maybe turn the meat once or twice, but it's like a "slacker" way of cooking. This "recipe" could be made in the oven or gas or charcoal grill, but you won't get the smokey flavor.
Serves 6 - 8
For the ribs::
- 1 rack baby back ribs
- Garlic salt
- Black pepper
- Cayenne pepper
Spread out foil to fit your baby back ribs and season them liberally on both sides. Set aside for now.
Build a fire in the firebox of the smoker and let it get to 300 degrees. Adjust the air intake and output to adjust the temperature. During the smoking process, we try to keep the smoker between 250 and 300 degrees. We use Post Oak wood because that’s what we have in abundance. If you can find some Mesquite or Pecan to toss in there too, fabulous!
Add a little water in the bottom of your foil rib package and close up loosely.
Place the ribs in the smoker or on the grill away from the flame. Cook for 2 hours or until tender, turning the package around occasionally.
Remove the ribs from the foil package and mop with bbq sauce. Place on the rack near the flame of the smoker or directly over the flame of the bbq grill and cook for 5 – 10 minutes per side or until the sauce slightly caramelizes.
Remove to a platter to cool. Cut the ribs up and chow down.
Hatch Green Chili BBQ Sauce:
- 5 Hatch green chilis
- 2 tablespoons Canola oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/3 cup Worchestershire sauce
- 1/4 cup Cider vinegar
- 1/2 cup beer, your choice, I used lager
- 1/4 cup brown sugar
- 1 teaspoon each salt and black pepper
- 1 29 ounce can tomato sauce
Roast the green chilis directly over the flames of the fire or in the oven until they blister and char. Remove them to a paper sack to sweat for 10 minutes.
WEARING RUBBER GLOVES, remove the charred skin, stem and seeds. Set aside for now.
In a large sauce pan, heat the canola oil over medium heat. Add the onions and garlic and cook until tender.
Add the green chilis, and the rest of the ingredients and reduce heat to a simmer for 30 minutes or so. Remove from the heat to cool slightly.
In a blender, puree the sauce until smooth. Taste and adjust the seasonings, adding more brown sugar or salt, etc. Refrigerate unused sauce. It should last a couple of weeks.
- 412 calories
- 26g total fat
- 8g saturated fat
- 92mg cholesterol
- 952mg sodium
- 18g carbohydrate (3g dietary fiber, 13g sugar)
- 28g protein