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Smoked Baby Back Ribs with Spicy Creole Barbecue Sauce

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  14 Hours
  Makes 4 main course servings
RECIPE INGREDIENTS
4 whole racks baby back pork ribs (about 8 pounds total)
Creole Seasoning

Charcoal briquettes
2 cups hickory wood chips, soaked in water 1 hour, drained
Disposable 9x6x1-inch aluminum broiler pans
Spicy Creole Barbecue Sauce
DIRECTIONS
Sprinkle ribs generously with Creole Seasoning. Cover and refrigerate at least 12 hours or overnight.


Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Place empty disposable broiler pan between piles; fill pan with water. Sprinkle each pile with generous 1/2 cup hickory chips. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame and temperature registers 350 degrees F.


Place ribs on rack over broiler pan. Cook until meat is very tender and pulls back from ends of bones, adding briquettes and wood chips to each pile, and water to broiler pan as needed, about 1 hour 30 minutes. Brush both sides of ribs with 1 cup Spicy Creole Barbecue Sauce and cook 15 minutes longer.


Transfer ribs to platter. Serve ribs, passing remaining sauce separately.


CHEF'S NOTES: It's very easy to turn your grill into a smoker. Preheat grill and let coals become hot. Add wood and turn heat to low. Add a small pan of water to coals. This helps ribs to stay moist. Adjust temperature when needed. If you don't have a temperature gauge on your smoker or grill, use a fryer thermometer. Also add wood when needed. If flare ups occur, place a small sheet pan over coals to catch fat drippings. I like to soak the wood so it will smolder, not just burn. My favorite woods are apple, pecan and hickory.


Take the time and completely cook your ribs until tender. It takes a while, so plan in advance.


Recipe created exclusively for Cooking.com by Jamie Shannon, Executive Chef of Commander's Palace and co-author of Commander's Kitchen.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 4 main course servings
Calories: 1645
Fat. Total: 124g
Fiber: 1g
Carbohydrates, Total: 26g
Sodium: 1719mg
% Cal. from Fat: 68%
Cholesterol: 491mg
Protein: 102g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Margaret, CA Reviewed: 05/29/2010
Excellent recipe!
This recipe sounded good but I was a bit leary of all that hot sauce in the sauce recipe, even though I like very spicy food. Well, it mellows out in the cooking, leaving a warmth as it goes down. The only suggestions I would make are to mince all the vegetables as the sauce doesn't stick to the ribs well, add about 1/2 tsp salt to the sauce and put in about half to 3/4 of the ginger. For me it was perhaps a bit to gingery. But overall I loved it!
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