Servings: 12
Preparation Time: 20 minutes
Start to Finish Time: 5 hour 20 minutes
Introduction: A Culinary Adventure
Imagine sinking your teeth into tender, smoky ribs that burst with flavor in every bite. These smoked baby back ribs might just be the best you’ve ever tasted—each morsel is a tribute to the art of slow-cooked BBQ, where passion and precision meet to create something truly unforgettable.
Overnight Magic: The Art of Marination
A secret to their incredible taste lies in a little patience. By seasoning and wrapping the ribs overnight, the spices have ample time to meld with the meat. This slow infusion transforms each rib into a succulent, flavor-packed delight that promises a melt-in-your-mouth experience.
The Phenomenal Espresso BBQ Experience
What sets these ribs apart is an espresso-infused BBQ sauce that elevates the dish to a new level of culinary excellence. Rich and robust, the sauce harmonizes deep, aromatic espresso notes with a subtle tang and a hint of sweetness. It not only enhances the natural smokiness of the meat but also wraps each bite in a velvety layer of unforgettable taste.
Smoking with Hickory: Nature’s Signature Touch
The magic of these ribs is further amplified by the choice of hickory wood for smoking. This classic wood lends a distinctive, robust aroma that perfectly complements the savory seasoning and espresso sauce, creating a well-balanced interplay of flavors that dance on your palate.
Final Thoughts: A Must-Try BBQ Delight
Every element in this recipe, from the carefully marinated meat to the meticulously smoked finish, comes together to create an extraordinary BBQ experience. For those who crave bold, innovative flavors and the comforting embrace of tradition, these smoked baby back ribs are a culinary triumph waiting to be savored.
Ingredients:
Ribs:
3 racks pork ribs, baby-back (6 pounds)
1/2 cup Slap Yo Daddy Pork BBQ rub (or any other
homemade or store bought rib/pork rub)
Espresso BBQ Sauce:
2 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
1 cup ketchup
1 cup honey
1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup espresso
Instructions:
Preheat smoker to 225°F (20 minutes).
PREP RIBS (while smoker is pre-heating):
Season ribs thoroughly with Slap Yo Daddy Pork BBQ rub or other rib/pork rub.
SMOKE RIBS: PHASE 1: (3 hours):
Smoke for 3 hours at 225°F. Use hickory chips ONLY during the first 2 hours.
SMOKE RIBS: PHASE 2: (1 hour):
After 3 hours, remove ribs, baste generously with espresso BBQ sauce and wrap in heavy-duty aluminum foil.
Return to smoker and cook for an additional 1 hour, or until internal temperature reaches 160°F.
OPTIONAL: During the last 10 minutes, remove ribs from the foil and baste again; place them back in the smoker, directly onto the rack, allowing the ribs to caramelize.
Transfer to cutting board, cut and serve hot. Espresso BBQ Sauce (while ribs are smoking):
In a medium saucepan, combine olive oil and garlic and sauté on medium heat until golden.
Remove from heat and let the garlic cool in the oil.
Whisk in the ketchup, honey, vinegar, soy sauce, and espresso. Return to heat and simmer for 15 minutes to blend flavors.
Remove from heat (makes 2 cups).
Per Serving (excluding unknown items): 200 Calories; 6g Fat (26.4% calories from fat); 7g Protein; 31g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 495mg Sodium; 29g Total Sugars; trace Vitamin D; 19mg Calcium; 1mg Iron; 218mg Potassium; 81mg Phosphorus. Exchanges: .