BraaiCraft Smoked Ribs Recipe: A Delicious Barbecue Masterpiece

Smoking ribs is an art form, and with the right technique and smoker, you can achieve competition-worthy results at home. At BraaiCraft, we are passionate about creating exceptional barbecue experiences, and our Bunker Reverse Flow Offset Smoker is the perfect tool for achieving that smoky, fall-off-the-bone goodness.

This recipe uses the popular 3-2-1 method, which involves smoking the ribs for an initial period, then wrapping them in foil to braise, and finally finishing them off for a perfect caramelized crust.

Ingredients:

• 1 rack of baby back ribs (about 1.5-2 kilograms)
• BraaiCraft BBQ Rub (or your favorite rub) – to taste
• Apple cider vinegar – 1/4 cup (60 ml)
• Brown sugar – 1/4 cup (60 ml)
• Honey – 2 tablespoons (30 ml)
• Tomato paste – 1 tablespoon (15 ml)
• Worcestershire sauce – 1 tablespoon (15 ml)
• Dijon mustard – 1 tablespoon (15 ml)

Instructions:

1. Preheat your Smoker to 225°F (107°C). If you’re using a different smoker, adjust the temperature accordingly.

2. Trim the ribs: Remove any excess fat or silverskin from the back of the ribs. You can also trim the membrane on the underside of the ribs for a more tender result, but this is optional.

3. Season the ribs generously with BraaiCraft BBQ rub. Apply the rub evenly on both sides of the ribs, ensuring they are well coated.

4. Smoke the ribs for 3 hours. Place the ribs on the smoker grate, ensuring they are not touching each other.

5. Make the braising liquid: While the ribs are smoking, combine apple cider vinegar, brown sugar, honey, tomato paste, Worcestershire sauce, and Dijon mustard in a bowl. Whisk well to create a smooth sauce.

6. Wrap the ribs: After 3 hours of smoking, remove the ribs from the smoker. Place them on a large sheet of aluminum foil. Pour the braising liquid over the ribs, ensuring they are evenly coated. Wrap the foil tightly to create a sealed packet.

7. Braise the ribs for 2 hours. Return the wrapped ribs to the smoker and continue cooking for an additional 2 hours.

8. Glaze and finish the ribs (optional): In the last 30 minutes of cooking, you can optionally remove the ribs from the foil and brush them with some of the braising liquid to create a sticky glaze. Return the ribs to the smoker, unwrapped, for an additional 30 minutes, or until the internal temperature of the ribs reaches 203 degrees Fahrenheit (95 degrees Celsius) measured with a meat thermometer inserted into the thickest part of the meat.

9. Let the ribs rest. Once the ribs are cooked through, remove them from the smoker and let them rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful rib.

Tips:

• For extra smoky flavor, add a few wood chips to your Smoker during the smoking process. Hickory, oak, and mesquite are popular choices for ribs.
• Use a quality meat thermometer to ensure the ribs are cooked to the perfect temperature.
• Don’t be afraid to experiment with different BBQ rubs and braising liquids to find your favorite flavor combination.

By following these steps and using the BraaiCraft’s Bunker Smoker, you can create restaurant-quality smoked ribs at home that are sure to impress your friends and family. Enjoy!