Just got a new toy…my new Barrel House Vertical Smoker on a recommendation from TooManyHobbiesGuy, who is a good buddy and also slays some Q. This video is hypnotic and may make me a pyro, but so be it…
Anyway, it arrived on my doorstep and I had it smoking 4 racks of ribs within 30 minutes (crazy easy setup). Anyway, here’s what I did with them…
Rubbed down the ribs ahead of time with BBQ Bible Memphis Style Rib Rub (Thank You Steven Raichlen!) and had the mop sauce already made.
- 1/4 cup paprika
- 4 1/2 tspns ground black pepper
- 4 1/2 tsps dark brown sugar
- 1 tbspns sea salt
- 1 tspns celery salt
- 1 1/2 tspns cayenne pepper
- 1 1/2 tspns garlic powder
- 1 1/2 tspns dry mustard
- 1 1/2 tspns ground cumin
- 2 cups cider vinegar
- 1/2 cups yellow (ballpark) mustard
- 2 teaspoons salt
If you need a how to from there, hit up the link above….tons more amazing stuff there as I posted previously (love, love, love this BBQ book) .
Built up the smoker while I got the coals hot, loaded it up, inserted ribs vertically, and then basically followed the Raichlen recipe. Boom…all done from time the smoker landed on my doorstep to pulling out some lovely ribs in about 3 1/2 hours…is that a record?! Maybe. After that, ate some dry and applied some Stubb’s sauce on some of the others…all were groovy.
Anyway, they came out nice and smoky and very tender. Gonna have to play with it a bit as it’s very different than my little weber smoker, but if you have any good recipes you’ve used or pointers, let me know.
Update: used baby backs instead of spare ribs and got better results…falling off the bone. Also, when I went to apply the mop sauce, I wrapped foil on end closest to the flames to keep them from drying out per a few people’s recommendations and good results…also considering flipping them about halfway next time…will update as I hone.