October 13, 2013

Smoked Chipotle Ribs




1 Rack baby back ribs
Hickory Wood 
1 bottle of your favorite gluten free BBQ sauce

Dry Rub
1/4 cup - Golden  brown sugar
1/2 tsp - Chipotle pepper
1/2 tsp - Ground mustard
1/2 tsp - Garlic powder
1/2 tsp - Essence
1/2 tsp - Paprika
Pinch of salt
1/4 tsp - Freshly ground pepper

1. Combine the dry rub in a bowl and set aside.
2. Pat dry the ribs and remove the thing membrane attached to the underside of the ribs.
3. Rub the ribs with the dry rub and refrigerator for one hour. Pull ribs from fridge 30 minutes prior to smoking.
4. While the ribs are marinating soak the wood chips in water for 30 minutes.
5. Preheat the smoker to 225 degrees.
6. Add ribs to smoker and cook for at least 3 hours. Making sure the smoker heat stays between 225 and 250 degrees.
7. After 2 hours add barbecue sauce over ribs and cook for an additional 1 hour. 
8. Depending on your smoker you may need to cook longer than 3 hours.  Make sure your ribs have an internal temperature of 165 degrees before serving.

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