Smoky Ribs
- 3 slabs baby back pork ribs (about 6 lb.)
- 1/4 cup Cajun seasoning
- Hickory wood chunks
- Bottled barbecue sauce
- Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)
- Sprinkle meat evenly with Cajun seasoning, and massage into meat. Let stand at room temperature 30 minutes.
- Soak wood chunks in water for at least 30 minutes.
- Prepare smoker according to manufacturer's directions. Bring internal temperature to 225u0b0 to 250u0b0; maintain temperature for 15 to 20 minutes.
- Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.
- Smoke ribs, maintaining temperature in smoker between 225u0b0 and 250u0b0, for 3 1/2 to 4 hours. Remove ribs from grill, and wrap in heavy-duty aluminum foil; return ribs to smoker. Cover with smoker lid, and smoke 30 more minutes. Serve with barbecue sauce.
- Note: For testing purposes only, we used Luzianne Cajun Seasoning.
baby back pork, cajun seasoning, hickory wood chunks, barbecue sauce
Taken from www.myrecipes.com/recipe/smoky-ribs (may not work)