Baby Back Ribs Chipotle
Smoky chipotle chilies give these baby back ribs a characteristic depth and medium heat, perfectly complemented by cumin and coriander. The double smoke character – from chipotle in the rub and real hickory smoke – makes this recipe an experience for lovers of complex flavors. A subtle sweetness from brown sugar harmoniously balances the heat.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 4 hours chilling timeRemove silver skin and pat ribs dry. Thoroughly mix all rub ingredients and apply generously to both sides. Press firmly and let rest refrigerated for at least 4 hours.
Smoking
3 hoursHeat the smoker to 110-115 °C with hickory and mesquite wood. Place ribs bone-side down and smoke freely for 3 hours until a dark bark forms.
Texas Crutch
1.5-2 hoursWrap ribs tightly in aluminum foil and add a splash of apple cider vinegar. Continue cooking at 115 °C until the meat is tender and a core temperature of 88 °C is reached.
Refreshing the Bark
20-30 minutesOpen the foil and let the ribs crisp up the bark again at 120 °C without foil. Optionally brush with a chipotle BBQ sauce.
Pro Tip
Chipotle powder varies greatly in heat level – adjust the amount according to the desired spice level. For extra smokiness, briefly roast dried chipotle chilies in the oven before grinding.
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