Smoked Ribs

So this is a guest post written by Paige's other half.  As you've probably figured, somebody has to be the one to try all of the stuff she makes.  So I sacrifice, for the good of all of you, and eat the food she makes, and give it my approval before it can land here.

With that being said, I don't just eat.  I also like to cook, occasionally, but usually stick to breakfast stuff, or hamburgers, or other meat related items.  

So with that I introduce today's offering:  Smoked Ribs with Barbeque Sauce Glaze.  Ya, they're as good as they sound.  As a disclaimer, I don't pretend to be a grill master/rib master/smoke master etc.  So if you find another blog/website/cookbook that says something different, it's probably not a bad idea, I'm just saying what I did and it turns out pretty awesome.

The first step is the rub that you will use as a base layer.  It's made of 4 seasonings:

1.  2 tsp paprika

2.  2 tsp dried mustard

3.  1 tsp salt

4.  1/2 tsp ground pepper.

Take your rack of ribs (~4 lbs) and let them come to room temperature.  Mix the rub together, and apply the rub as a base layer, and let the rub sit for ~15 minutes.

Prepare your grill (I used a gas grill) ahead of time.  I turn all burners on for a few minutes, but then turn the burners off where I will place my ribs. 

Add some wood chips to a foil packet for the smoke.  I set my chips on the side the burners are on.

 Place the ribs on the grill, and cover it for 30 minutes.  After 30 minutes turn the ribs upside down and cover for another 20 minutes.  After 20 minutes turn the ribs back over, and spread your favorite barbeque sauce.  For my ribs, I like the Guy Frieri Kansas City Smokey and Sweet sauce.  After you spread your sauce, just a thin layer, cover the grill for another 20 minutes, repeating these steps for a total of 2 hours cook time on the grill. 

The ribs will look, smell and taste delicious after 2 hours.  Pull them off, and let them sit for ~10 minutes before serving.  I cover mine with aluminum foil for those 10 minutes just to keep moisture in.  Also, while smoking the ribs, I like to put some water in a foil plate just to keep some moisture in the grill.