Baby Back Ribs, Texas Style!
Cook's note: Baby back ribs are cut from the loin section of a pig; the place where pork chops comes from. They have less meat than spare ribs, since they are smaller. But they make up in tenderness, and flavor! Enjoy!!
- 2 racks baby back ribs
- 1 tablespoon Colgin liquid smoke (mesquite flavor)
- 1 tablespoon coarse ground black pepper
- 1 tablespoon onion powder
- 2 tablespoon garlic salt
Mix liquid smoke and spices and rub generously over meat. Place in large bag and keep refrigerated overnight to allow proper marinating. This recipe is good either on a smoker or propane grill. Only the cooking time will vary. On the smoker you should begin cooking with the heat at approximately 275 degrees. Place the ribs on grill, bone side down and turn burner off directly below the burner to allow for a slow, indirect heat. The ribs should take 1 ½ - 2 hours depending on the actual size and temperature of your ribs and your smoker.
Once meat is tender, remove from grill and cut ribs. Then allow the meat to rest for approximately 10 minutes. To enhance the smoke flavor, try using 4 cups of pecan wood chips or 3 cups of mesquite wood chips. Again soak your chips in water prior to adding to the pit.
Note: Mesquite wood has a tremendous flavor but if you use too much it can cause your food to taste bitter.
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