Smoked Crown Baby Back Ribs
05.05.2023 Beef, Gourmet
Just another reason to come on in and grab a rack of ribs this week! Wow your guests at your first cook out of the year by pulling this bad boy off the grill
- 1 large rack baby back ribs can substitute spare ribs
- 2 tbsp brown sugar dark
- 2 tbsp kosher salt
- 2 tbsp smoked paprika
- 2 tbsp ancho chili powder (dried poblano)
- 1 tbsp black pepper freshly ground
- 1 tsp granulated onion
- 1 tsp granulated garlic
- ½ tsp ground cumin
- ½ tsp ground nutmeg
- 1 cup hickory bourbon bbq sauce
Prep & Rub
In a small bowl, combine the rub ingredients.2 tbsp brown sugar, 2 tbsp kosher salt, 2 tbsp smoked paprika, 2 tbsp ancho chili powder, 1 tbsp black pepper, 1 tsp granulated onion, 1 tsp granulated garlic, ½ tsp ground cumin, ½ tsp ground nutmeg
Pat the rack dry. If your butcher has not already done so, remove the thin membrane from the bone side of the ribs by working the tip of a flat knife underneath the membrane over a bone in the middle. Use a paper towel to get a firm grip, then pull the membrane off.1 large rack baby back ribs
Generously rub the spice mixture over the ribs’ back, sides, and front. There may be some spice mixture left over, depending on the size of your rack. Refrigerate for at least one hour and up to overnight.
Set the smoker to 245 °F and preheat with the lid closed until up to temperature.
With the bone side facing outward and the exposed bone side facing up, form the rack into a ring, overlapping and placing the fatty end on the inner side. If two people are in the room, hold the seam together with your forefinger and thumb. The second person can wrap the twine tightly around the wrack and tie it in a knot. Repeat with a second piece of string encircling as much of the meat structure as possible. If there is only you, use a large pick or small skewer to hold the ring in place as you tie the twine. The more effort you put into this step, the better your crown shape will form when smoking.
Place the crown on the grates, bone side up. Close the lid and smoke the ribs until the internal temperature reaches 204 °F and the ribs are browned and very tender. Typically 3 hours.
Remove the ribs from the grill and increase the temperature to 375 °F. Slather with the bbq sauce and cook for another 6-8 minutes or until the sauce has set. Remove from heat and let sit for 10 minutes.1 cup hickory bourbon bbq sauce
Filling and Serving
Spoon the Porter, Bacon and Jalapeno Mac ‘n Cheese into the center of the crown. Top with chopped bacon and jalapeno as garnish. Serve by slicing the ribs and let the mac ‘n cheese fall where it may.½ recipe Porter, Bacon and Jalapeno Mac ‘n Cheese
- Tip to easily remove membrane: Score the membrane lengthwise down the center of the ribs. Lift the membrane from the center of the cut and lift it outwards.
- If desired, the sauce can be set in the oven or on a regular grill.
Porter Mac ‘n Cheese – can be smoked before adding to the crown.
Baked baby potatoes sliced in half in olive oil – topped with Beer Cheese