Hot & Fast Smoker Cooker Recipe
Source: Betty Crocker ingredients and Chef Paul Kirk’s smoking technique
Finger lickin’ good, no it’s not chicken it’s, Baby Back Ribs which are a fantastic way to start your summer barbecue season! Chef Paul Kirk translates this traditional Betty Crocker recipe into a smoker cooker recipe – cooking them hot and fast (as compared with many other pork recipes).
Methods of Cooking this Recipe
Chef Paul Kirk smokes these pork baby back ribs on his Lang BBQ Smoker cooker.
- 5 to 6 pounds’ pork baby back ribs
- 1 teaspoon seasoned salt
- 1 teaspoon garlic pepper blend
- ½ teaspoon ground ginger
- 1 cup barbecue sauce
- 1-12 ounce can cherry cola
- ¼ cup cherry preserves
- ½ teaspoon ground mustard
- 1 to 2 teaspoons Louisiana hot sauce or other hot sauce
- Preheat smoker to 230º to 275º degrees F.
- Rub ribs with seasoned salt, garlic pepper and ginger.
- Place ribs in smoker meat side up. Cook about 3 hour 30 minutes or until tender, basting or spritzing with apple juice.
- Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and hot sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
- Brush with barbecue sauce, turning and brushing occasionally with barbecue sauce mixture to glaze.
- Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.