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YIELD 4 SERVINGS AS APPETIZER
PREP TIME 10 MINUTES
SMOKING TIME 50 MINUTES
INGREDIENTS
SmoCooker 8
Copyright © 2016 Gourmia. All Rights Reserved.
Tender Baby
Back Ribs
2 TABLESPOONS BROWN SUGAR
1 TABLESPOON CHILI POWDER
2 TEASPOONS SMOKED PAPRIKA
1 TEASPOON CUMIN
1 TEASPOON CORIANDER
1 TEASPOON KOSHER SALT
1 TEASPOON FRESH CRACKED BLACK PEPPER
1 RACK BABY BACK RIBS, CUT INTO 4 PIECES
1 12OUNCE PILSNER OR LAGER BEER
½ CUP PREPARED BARBEQUE SAUCE
1 TABLESPOON BOURBON
2 TEASPOONS APPLE CIDER VINEGAR
Directions
In a small bowl combine the sugar, chili powder, smoked paprika,
cumin, coriander, salt, and pepper. Mix well, then sprinkle the
meat with the spice mixture, rubbing the spices into the ribs.
Pour the beer into the bottom of the cooking pot. Fill the charring
cup with soaked wood chips and cover with the lid. Add the first
cooking rack and place the rib pieces onto the rack.
To smoke ribs, plug in the machine, then place the lid on the
smoker and slide the locking lever to the left to lock it into place.
Turn the pressure regulator knob to PRESSURE. Press the
‘Smoke’ button until the display reads ‘Cold’, then press the ‘+’
button once so the display reads ‘Hot’. Press the ‘Smoke’ button
again and the display will flash ‘:00’. Press the ‘+’ button and set
the time to ’:30’ and press the ‘Start/Stop’ button to begin
cooking. Once the timer goes o, turn the pressure knob to
STEAM and allow the machine to vent until the pressure is fully
released, then press the ‘Start/Stop’ button. Slide the locking
lever to the right to unlock the machine, and transfer the pork to
a foil lined baking sheet using tongs. Heat your oven’s broiler. In
a small bowl combine the barbeque sauce, bourbon, and vinegar
and mix well. Brush the ribs on all sides with the sauce, then
place the ribs under the broiler and cook, turning the ribs every 3
minutes until the ribs are slightly charred and the sauce is
bubbling and sticky, about 15-20 minutes. Serve hot.
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