Slow-Smoked Baby Back Ribs with a Sweet Paprika Rub

What you need

• 2 racks baby back pork ribs, about 2.5 kg (5 1/2 lb) in total
• 50 g (1/4 cup packed) dark brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 250 ml (1 cup) barbecue sauce, Kansas City style, homemade or store-bought, plus extra for serving

Method

Restated from the original video

1. 1

   Turn the racks bone side up. Work a blunt knife under the thin membrane at one end, grip it with kitchen paper and peel it off in one sheet.

2. 2

   Pat the ribs dry with kitchen paper.

3. 3

   Mix the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder and cayenne in a small bowl.

4. 4

   Rub the mixture all over both sides of the ribs. Leave at room temperature for 30 min, or wrap and refrigerate overnight.

5. 5

   Heat a smoker, or a charcoal grill set up for indirect heat, to 110 °C (225 °F). Add a few chunks of hickory or oak wood and set a pan of water inside.

6. 6

   Lay the ribs bone side down on the grate, away from the coals. Close the lid and cook for 4-5 hours, keeping the heat steady and adding fuel as needed.

7. 7

   Check for doneness: the meat should have pulled back about 1 cm from the bone ends and be tender, and a rack lifted from one end should bend until the surface cracks. The thickest part should read about 90 °C (195 °F) inside.

8. 8

   Brush the barbecue sauce over the tops and cook 20-30 min more, until it sets into a sticky glaze.

9. 9

   Rest the ribs for 10 min, then cut between the bones and serve with extra sauce.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.