Smoker Graduation: Ribs

I've finally decided I've tinkered enough with the smoker and I have finally graduated to ribs. This recipe is based on the show Pit Masters on TLC and here is a typical rub they would use on their ribs.

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Ribs and Rub

• 3 racks baby back pork ribs (about 7 pounds)
• 2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
• 1/4 cup sweet paprika
• 1 tablespoons freshly ground black pepper
• 2 tablespoons light brown sugar
• 1 tablespoon salt
• 1 1/2 tablespoons dried chipotle chili powder
• 1 teaspoons cayenne pepper

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons ground cumin

Mix all of the above ingredients into a masonry jar and shake.

I went to my local BJ's Wholesale club and picked up two racks of pork ribs (St. Louis Cut).

Trim the silver skin membrane from the back.

Rub a dub dub.

Wrap and let it sit and marinate.

Preheat smoker to 210-225 Degrees. I had Hickory and Mesquite ready to go.

Set up drip pan with whisky sage, thyme, oregano, and rosemary.

Smoker for 3-4 hours.

Mop Sauce Homemade or use store bought
• 1 cup coarsely chopped onion
• 1 1/2 tablespoons coarsely chopped garlic (2 cloves)
• 1 1/4 cups ketchup
• 1/4 cup molasses (not blackstrap)
• 1 1/2 tablespoons cider vinegar
• 2 tablespoons light brown sugar
• 2 teaspoons salt
• 1 teaspoons black pepper

During the last hour of cooking Mop the sauce over the ribs and foil wrap it. Place it back on the grill for 20-30 mins then remove from foil and place back on the grill for another 20 mins to caramelize. Rest for 15 - 20 Mins.

Potato Salad:
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4 Large Potatoes
3 springs of Dill
1 small red onion
3 cups of mayo
Splash of White Vinegar
SnP
4 Strips of cooked smoked bacon
2 stalks of celery

Boil potatoes for 20 -25 minute, remove and cool off. Dice the potatoes, celery and onion. Rough chop the dill and bacon. Add mayo, splash some white distilled vinegar and SnP to taste.

Serve and eat with your lip smacking ribs.