Chef Dan's Smoked Ribs

Filed under: Dinner, Holiday, Holiday - Holidays, Main Dish, Meat.

Smokin' Dan truly won my heart (for the 10,00th time) with his Herb & Spice-Rubbed Smoked Ribs! NYC "foodie" that I thought I was, I had NO IDEA meat could taste like this! Although we serve These ribs do NOT need sauce- the taste is in the mear

8 lbs. ribs (preferably North Carolina-cut Baby-Back Ribs)
Olive oil to coat ribs
Dry Rub:
1 cup Italian Seasoning (Oregano, Marjoram, Thyme, Rosemary, Basil, Sage)
1 cup Creole Seasoning (we use Tony Chachere's - a mixture of salt, red pepper, spices, and garlic)
1/2 teaspoon Garam Masala
2 teaspoons fresh crushed black pepper

Basting Sauce:
Unused Dry Rub mixture (see above)
1/2 tablespoon Garam Masala
1 cup white wine
1/2 cup vinegar
4 drops hot sauce (we use "Guts & Glory", a hot sauce made at the Angola, Louisiana State Penitentiary!)

Preheat a covered grill to 400 degrees, using charcoal and hickory chunks that have been soaked in apple juice for 1/2 hour. Let it come down to 300 degrees before putting the ribs on to smoke.
Coat ribs with olive oil.
Mix the Dry Rub herbs and spices and rub on meat side of ribs only, coating them thoroughly. Cover ribs with saran wrap and let them sit in the fridge for 30 minutes.
Put ribs on the grill, but NOT over the fire (you want them to smoke). Cover the grill and smoke the ribs for two hours, checking on them periodically and adding more charcoal & apple-juice-soaked hickory chunks as needed.
Mix the basting sauce ingredients in a bowl.
Smoke the ribs for another 2-3 hours (depending on the thickness of the ribs), basting them with the sauce every 30 minutes using a basting brush.
Ribs are done when you pick them up with tongs and they droop in an arch. The meat should slide off the bone with a dull spatula. This is "fall off the bone tender"!

Recipe Summary:
Yield: 4 hungry people!
Prep Time: 30 minutes
Cook Time: 5 hours

Other recipes by Elkhorn Inn & Theatre:
Caprese Salad On Himalayan Salt Plates
Chef Dan's Pumpkin-Mango Soup

Recipe Provided By:
Elkhorn Inn & Theatre
Landgraff, WV

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