How to Make Smoked Baby Back Ribs in a Barrel Smoker

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Want crazy good smoked ribs? Hang them. Yep, hang them in a pulsate smoker for the all-time season and perfect bite every time. No lie, even the neighbors are gunna come knocking for this i.

This post was sponsored by Western Wood Products, all thoughts and opinions are my ain.

Vertical smokers, as well known as drum smokers or barrels smokers are about as old school as it gets before we dig a pit and lay leaves over our meat. They are simplicity at its best and have apace get one of my favorite ways to fume annihilation. I find that hanging meat is the perfect way to get that amazing smoke ring and back a ton of season without sacrificing wet or mouthfeel.

For ribs, drum smoking is the perfect and most simplistic way of achieving perfection. Hanging the ribs to smoke removes the need to maneuver around the heat source or for the demand to pull and wrap.

I beloved classic 3-2-1 Rib equally much as the adjacent girl carnivore, only since I started hanging my ribs, this has been my become-to method.

I feel like I always get amazing season when I utilise a vertical smoker , which is why I use it more often than my other smokers. But the magic is in the wood.

Why apply good forest for smoking:

Make sure to add together quality forest chunks to your smoker once the coals are expert to go. This is what produces that magic fume ring and the delicious smoked flavor!

Simply place a few solid chunks over the coals and close the lid. Fume will immediately make full your pulsate smoker and beginning working its magic.

Picking great chunks, like Western Wood is key to getting a expert fume. They burn consistently and the flavor you will get is exactly the stuff of barbecue dreams.

I have been hooked on the Mail Oak lately, as I don't go to play with it besides often and I retrieve I may never go dorsum.

Getting your drum smoker fix upwardly and going the commencement few times tin can be a bit of a learning curve. Getting the dampers positioned for optimal airflow volition change depending on where you are in acme.

And the commencement few times you smoke, you may even detect some spots where smoke is leaking out that you volition want to seal upwardly tighter. For a drum smoker, efficient heat control is the about important affair. But one time you accept information technology locked in, they are pure magic.

How to Smoke Ribs in a Pulsate Smoker:

Safety first. Don't go out your smoker unattended. I mean, that's bones Smokey the Bear right there. Now that nosotros take that covered….

Make sure the ribs aren't too long for your smoker. As in oops, they touch the coals when you hang them (been there, washed that). If they are, cut the racks in half OR use two hooks and form a U shape with the ribs to smoke. Hanging besides low can cause the meat to burn down or unneeded flare-ups if the meat is touching the estrus source.

Once you lot accept the ribs hung, try to open the chapeau as minimally equally possible! Opening the lid causes the smoke to vanish faster and fluctuates the temperature causing major drops. This makes it harder for y'all to control the integral temperature point.

When the ribs are tender and pulling back from the bone, remove from the smoker and, if desired, add sauce and put the ribs over direct oestrus on a grill for that crisp finish. I often skip this step just because I am as well excited to expect for some sauce.

I love ribs and craven for my vertical smokers while I am breaking them in and getting a feel for them. They are like shooting fish in a barrel to hang and melt quickly, in a few hours, making getting the experience for a new smoker an hands managed project.

Want more smoker inspiration? Endeavor some of my favorite recipes

• How to Use Woodchips to Grill Burgers
• BBQ Glazed Brussels Sprouts
• Peruvian Grilled Beef Eye Kabobs
• Perfect Grilled Rack of Lamb

If you've tried my Piece of cake Vertical Smoked Ribs Recipe or whatever other recipe on GirlCarnivore.com please don't forget to rate the recipe and permit me know where you plant it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram@girlcarnivoreas well as onTwitterandFacebook.

Prep Time three hours ten minutes

Cook Time three hours

Boosted Time 10 minutes

Total Fourth dimension 6 hours 20 minutes

Ingredients

For the Ribs

• 2 racks pork back ribs, membrane removed
• 1 cup sweet and spicy seasoning blend (always go for one with low sugar to avoid burning)

For the spicy bourbon barbecue sauce

• 1 tablespoon olive oil
• 1 onion, minced
• Salt and pepper
• i teaspoon mustard pulverisation
• 1 teaspoon chili pulverisation
• 1 cup ketchup
• 1 tablespoon tomato paste
• i teaspoon Worchestershire sauce
• ane teaspoon apple tree cider vinegar
• 1 tablespoon chocolate-brown sugar
• ½ cup bourbon

Instructions

For the ribs:

1. Prep the ribs by patting them dry and removing the membrane. Embrace liberally with seasoning blend, patting with your hands to coat. Comprehend with plastic wrap and identify in the refrigerator for 2 hours.
2. When prepare to smoke: Prep your drum smoker for a temp betwixt 225 - 250. When the grill is holding temp, prepare your area to add wood chunks and the ribs without having to run back and forth opening the hat unnecessarily.
3. Add the Western wood chunks to the coals at the bottom.
4. Hang the ribs, with the hook slide between the second bone and and so from the meat hooks in the smoker.
5. Close the smoker and adjust the dampers, watching the temperature to maintain a temp between 225 and 250.
6. Allow the ribs to smoke for about 2 ½ hours. The ribs are ready when the ends of the bones are showing and the meat pulls from the bone without much resistance. (We don't want it besides soft, merely a good bite here is key).

Meanwhile, make the charcoal-broil sauce:

1. In a large skillet over medium heat, add the olive oil to coat the pan.
2. Saute the onion 5 minutes, until just browning.
3. Add the mustard and chili powder, stirring to coat the onions, cooking xxx seconds.
4. Add the ketchup, tomato paste, Worcestershire sauce, and cider vinegar and stir to combine.
5. Add the brown saccharide and stir until completely dissolved.
6. Reduce the heat to a simmer and add the bourbon.
7. Cook, whisking occasionally until the sauce has thickened.
8. Season with table salt and pepper equally desired.

When the ribs are done smoking:

1. Carefully with oestrus resistant gloves or the hook tool, remove the ribs from the smoker.
2. Add fuel for direct grilling.
3. Baste the ribs in barbecue sauce and place, meat side down over the fire to crisp the sauce up. Melt for 5 to vii minutes, rotating every bit needed.
4. Let the ribs to cool for 10 minutes before cutting between the bones and serving.

Nutrition Data:

Yield:

6

Serving Size:

1
Corporeality Per Serving: Calories: 222 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 12611mg Carbohydrates: 20g Fiber: 3g Sugar: 12g Poly peptide: 10g

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and earth traveled recipe programmer and photographer behind GirlCarnivore.com. My mission is to break downward savory eats and inspire you lot to get a petty dust under your nails while having fun with your food. READ MORE

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