Kalamazoo K-SMOKE-36, Инструкция по использованию и уходу, Страница: 35 / 64

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Barbecue Baby Back Ribs
5 HOURS SMOKING TIME
Fantastic ribs are a piece of cake in a competition-quality smoker like the Kalamazoo Smoker
Cabinet. Rub them down, then smoke them for 5 hours at 225°F. That’s it!
Serves 6
3 slabs baby back ribs with the
membrane removed
1 batch Basic Barbecue Rub
About 14 large, dry cherry wood
chunks
About 3 pounds all-natural hardwood
lump charcoal
Directions
Rub the meaty side of the ribs down generously with barbecue rub.
Refrigerate uncovered in a single layer while you prepare the smoker,
about 1 hour.
Fire up the smoker to 225°F with the pit probe attached to the center
of the middle pit shelf. You will not use the food temperature probe
for the ribs. Once the smoker has reached 225°F, slide the blower
damper to about 1/3 closed.
Preheat the smoker for about 1 hour total. 10 minutes before placing
the ribs in the smoker, add 2 wood chunks to the ash pan so that you
have strong smoke when you put the ribs in the smoker.
Transfer all three rib racks to the top pit shelf with the meaty side up.
Smoke for 5 hours at 225°F, replacing the wood chunks in the ash pan
with two fresh chunks every 45 minutes.
Remove the ribs at the 5 hour mark. The meat should be pulling away
from the ends of the bones. It should be tender, but should not be
falling apart. We like our ribs with a little “tooth,” meaning you do
have to pull the meat off the bones. The smoke ring should be quite
intense. Most times, the smoke ring runs so deep that the pink goes
all the way to the bones.