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RECIPES
BARBECUED BACK RIBS
SERVES6- PREPARATION TIME0:15
3 Ibs.................... Porkback ribs
2......................... Cupspecanor hickorywoodchips
SAUCE
1cup ................... Ketchup
2 tablespoons . ....... B rownsugar
1/2cup .................Water
1/3cup .................Worcestershire sauce
1 tablespoon ........ Chilipowder
Dashhot peppersauce
Saltand pepperto taste
PREPARERIBS:
Peel themembraneoff the backof the ribs usingyour fingers.(This makesan enormousdifference
in the tendernessof the ribs.) Cuteachsleeveor rack of ribs into6"sections.Sprinklewith salt and
pepper.
PREPARESAUCE:
Combinesauceingredientsin a pot, bringto a boiland thensimmeruntilthickened.
PREPARESMOKER:
Soakwoodchipsin waterfor a minimumof one hour,beforestartingthe smoker.Placean even layer
of soakedchipsin thesmokerbox,and placethe boxon thesupports.Fillwater bowlhalfway with
desiredflavoringliquid.If youare usinga juiceor sodawith high sugarcontent,mix with 50%water to
avoidcaramelizing the sugars.Ensurethat fluid levelis maintained throughout c ooking.Lighta small
fire, and closedoor.
SMOKERIBS:
Whenthe smokerhasreached200°F-220°F (93°O-105°O) p lacethe ribs, boneside downon the racks
of the smoker.The ribswill needto cook for approximately 4-5hours.Baste ribswith preparedsauce
onceper hour or more. Theribsshouldbe checkedfor donenesswitha meatthermometer to ensure
internaltemperature of 165°F-175°F(74°C-79°C).
Thecharcoalfireshouldbe monitoredcloselyto maintainconsistentheatthroughout t he wholecooking
time.To adjustthe levelof smokeflavor in the meat,varythe amountof woodchipsusedthroughout
the cookingtime.
SERVE:
Serveribswith leftoversauce.
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