The Freshman Cook: Smoked Baby Back Ribs for #SundaySupper

Today #Sunday Supper is talking about food that travels. You know the kind of food I mean. The dishes you take to pot lucks, company picnics, and family reunions. Or maybe it’s the casserole you drop off at your neighbors house when you know they need a helping hand. When I want to make something to take and share with others, I always take Smoked Baby Back Ribs. I love smoking ribs! It is enjoyable watching through the glass as the meat cooks, and the aromas are heaven! Another thing about smoking these ribs~it’s so easy! Wash, rinse, season and smoke. The smoker does all the work!
Baby Back Rib Slabs
Garlic Powder
Ground Black Pepper
Chipotle Seasoning
Chili Powder
BBQ Sauce 

The first thing to do is to get your smoking chips wet. 

I like to change up the flavor and brand of chips I use.

They are all different, and there are so many 

combinations you can put together. It’s fun!

I used apple wood and hickory wood for these ribs.

The hickory gives a heavy smoke flavor to the pork, and

it is a great wood to mix 50-50. The apple wood gives

off a sweet fruity aroma that is wonderful. The combo 

of the two is very tasty. Let the chips soak for 20 minutes.

Season your ribs. Just like the many wood chips, there are many ways to season your ribs. Just keep trying different combos until you find a flavor you like. The search is half the fun! I always take the back membrane off of the ribs.  I have taken it off before smoking and after. Both ways work, but I don’t like to eat it, so I always remove it. There are all kinds of smokers available. The one I have is an LP gas smoker.  I won’t bother with the mechanics of how mine works. Everything I am telling you is just basic smoking. We use a rib rack to smoke our ribs to 165 degrees internal temperature.
The ribs are just about done.  Such a beautiful color!!

The pink around the inside of the meat is the smoke ring. It looks great.

When I am taking these ribs from my home, for whatever reason,  I cut them in to pieces. They are easier to handle this way.  When they reach their destination they can be eaten cold  or heated in the oven, drizzled with some sauce, and they are ready to eat! Thanks for joining me today, but don’t go away!

Check out what everyone else at Sunday Supper is sharing today:

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats

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