Costillas de cerdo ahumadas

Ingredientes

• 1 rack baby back ribs
• 1 Tbsp slather (canola oil or mustard (optional))
• 2 tsp kosher salt
• 2 tsp sugar
• 1/4 cup The Spice Hunter® Cowboy BBQ Rub ((see below))
• Wood chunks, chips or pellets ((see note))
• 1/4 cup spritz ((50/50 ratio of apple cider vinegar and water))
• 1/3 cup barbecue sauce (plus more for serving)
• 3 Tbsp unsalted butter

Preparación

1. 1

   Prep the ribs by thoroughly rinsing and then removing the membrane on the backside: Slide the tip of a knife along the bone to loosen the membrane enough to be able to grab it with a paper towel and slowly pull it off.

2. 2

   Coat the ribs with a light layer of neutral oil or mustard to help the seasoning stick (optional). Sprinkle on the salt, sugar and an even dusting of The Spice Hunter® Cowboy BBQ Rub on all sides (about 1/4 cup per rack).

3. 3

   Set up your smoker for indirect cooking with a water drip pan in place and preheat to 250° F with your preferred wood (I used post oak).

4. 4

   Place the ribs in the smoker with the meat side toward the hottest part or vertically in a rib rack.

5. 5

   After 1 hour, spritz a few times to attract more smoke and keep them moist. Just don't open the lid more often than needed.

6. 6

   Smoke for about another hour for a firmer, competition-like texture or 2 hours for fall-off-the-bone, tender texture, and until when the color is beautifully browned.

7. 7

   Transfer the ribs to aluminum foil or butcher paper and brush on barbecue sauce on all sides. Add chunks of butter to the meatier side. Wrap tightly and seal.

8. 8

   Place the wrapped ribs back in the smoker (or oven) and cook for about 1 hour more. Do the bend test to see if the ribs easily flex and are tender. Then they are finished.

9. 9

   Remove from the wrap and finish with a little more barbecue sauce and a quick sear on a hot grill or broiler to caramelize the barbecue sauce and finish the bark.

10. 10

    Rest for about 10 minutes before slicing and serving.