Smokalicious Baby Back Ribs And Chicken

The Key Is The Smoker

The key to doing this is the type of smoker you use. I have tried them all over time and some you have to tend and some you can forget. I like the kind I can forget therefore I prefer the electric smoker as my culinary weapon of choice. No charcoal to watch, no messy cleanup of ashes, no propane to run out of or those things that can make grilling tedious at best. At the link you can see the one sitting in my pit. It is relatively inexpensive and the only thing I have had to replace over the years is the lava rock every several years.

http://www.lowes.com/pd_332739-42600-EBC1102L_4294857758_4294937087_?productId=3294736&Ns=p_product_prd_lis_ord_nbr|0||p_product_quantity_sold|1&pl=1&currentURL=%2Fpl_Smokers_4294857758_4294937087_%3FNs%3Dp_product_prd_lis_ord_nbr|0||p_product_quantity_sold|1

It's an easy set-up with lava rock and a heating element at the bottom, then a metal bowl to hold your water and above that two cooking grates that are stacked one above the other. The electric heating element maintains a constant heat which is the key to becoming a master smoker. The beauty of this model is that you can also roast your meats without smoking it that is your preference.

The amount of meat to buy is dependent on how many people you need to feed but this is what I usually do:

2 Racks of baby back ribs (Smithfield is my brand for the meatiness)

2 Whole chickens cut in half and cleaned thoroughly

1 Bottle of Adam's Seasoned Salt or its equivalent

Season your meat by coating the outside with the seasoned salt and place in meat racks (purchased separately) and set aside while you prepare your smoker. Rib racks will accommodate both ribs and chicken.

I prefer mesquite chips but if your prefer a hickory smoke or have another preference that will work too. Take a large bowl and fill with chips and cover with water. This is critical unless you want the Smokey Bear to show up to put out a wood fire. Let them soak for about 15 minutes.

Take soaked chips and place on top of the lava rocks at the bottom of the smoker and plug it in. Place the metal bowl full of cold water in its place above the heat source, then place your first grate in. I put the a chicken and rib assortment in each meat rack. Put your first meat rack in, then place the second grate in its place followed by the your second meat rack.

Then place the cover on your smoker and let er rip. The beauty is that once you put that top on, you can go play for three hours. Don't lift the lid, not once. The heat will escape and interrupt the cooking process. I takes a full three hours to insure your meat is smoked and cooked to perfect.

If the meat appears to be pink that is because smoked meat is usually pink in color.  After 3 hours though it will be cooked for consumption.

Grab a plate and plenty of napkins and enjoy the feast that follows.

As Always,

The Frog




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Comments 17 comments

breakfastpop profile image

breakfastpop 5 years ago

Yum!! I make some pretty fantastic ribs but I don't smoke them. I have to try your recipe out. Thanks.


rkhyclak profile image

rkhyclak 5 years ago from Ohio

I need a smoker...love it! Thanks for the recipe :)


Partisan Patriot 5 years ago

Froggy

They look delicious but I don't get it; what's cooking ribs got to do with Bashing Obama; that's our real job here!

Don't let up my friend!


The Frog Prince profile image

The Frog Prince 5 years ago from Arlington, TX Author

PP - My mind needs a rest occasionally from the insanity I keep seeing up in Foggy Bottom. Eating good food is occasionally on my agenda. Since I do he majority of cooking here in Frog Town, I will occasionally throw up a tip or tow.

Let up? Me? I'm on them like stink is on doo-doo!

Bon appetite!


The Frog Prince profile image

The Frog Prince 5 years ago from Arlington, TX Author

PP - My mind needs a rest occasionally from the insanity I keep seeing up in Foggy Bottom. Eating good food is occasionally on my agenda. Since I do the majority of cooking here in Frog Town, I will occasionally throw up a tip or two.

Let up? Me? I'm on them like stink is on doo-doo!

Bon appetite!


RealHousewife profile image

RealHousewife 5 years ago from St. Louis, MO

I rated up and useful Frog. I need a new bar-b-que because someone broke the wheel off of mine while doing maintenance work on the house.

I'm going to let my husband read and see if this is what we should get. I love BBQ - the mess is my husbands to clean:)!


50 Caliber profile image

50 Caliber 5 years ago from Arizona

Jim, good stuff! I do have a liking for the electric smoker and have a pile of rusted out water bowls. I built an indirect heat smoker from a 500 gallon propane tank and the fire box is a 100 gallon air compressor tank with two hot water heater elements, one from each side. roomy enough for 2 pork shoulders, a venison ham and 4 chickens. It uses 2 bread pans one at each end for water. They rust out 2 or 3 times a year as well but are cheap and easy to find. I got 3 electric probes in the meats to know the temperature of the internal and a grill level set of thermometers one at each end. Chicken close to the heat and low and slow meats farther away. I'll get pictures one day soon, I have a great supply of Mesquite and use it mainly cuz it's free. A trip to the cabinet makers shop an gathering assorted hard wood for different tastes.

Your ribs sound great, I'll have to try them, 50


Harlan Colt profile image

Harlan Colt 5 years ago from the Rocky Mountains

I have been smoking meats for years. I agree with you on the electric smoker, though I do love the hydro-smoker too which is both wood and gas heated.

I discovered a secret by mistake how to glaze smoked jerky. Its awesome! I'll have to pass it long sometime - maybe in a hub hehe. Maybe... lol.

- Harlan


patpottsy@yahoo.com 5 years ago

great recipe. I could only hope mine would turn out good.

Thanks for sharing.


WillStarr profile image

WillStarr 5 years ago from Phoenix, Arizona

For baby back ribs, I make up a simple rub consisting mostly of brown sugar with Spanish paprika, Cayenne pepper, and garlic powder to taste.

After applying the rub, I smoke over mesquite and a water pan for a couple of hours and then wrap the ribs in heavy duty aluminum foil and let them cook in their own juices for about 3 hours. By that time, they are fall-off-the-bone done.

(Note: pork is best cooked slowly at low temps, around 225 degrees)

I like the Kansas City Masterpiece BBQ sauce or the chipotle raspberry sauce.

Great Hub!


Dave Mathews profile image

Dave Mathews 5 years ago from NORTH YORK,ONTARIO,CANADA

I love the recipe and I love Ribs. My problem though, as a senior citizen, on a pensioner's income, I cannot substantiate spending the kind of money necessary to buy mostly bones that I will end up throwing out, but I do love eating them.


The Frog Prince profile image

The Frog Prince 5 years ago from Arlington, TX Author

Dave - Catch the baby backs on sale for $2.99 a pound. Chicken is still relatively inexpensive. If you can get Smithfield ribs there is more bang for your buck.


GusTheRedneck profile image

GusTheRedneck 5 years ago from USA

Froggie - I need to drop on by and whomp you really good. You did this article knowing that I'd hit it right before lunchtime on a day I couldn't go to lunch. Darn your ornery, scheming, malicious hide !

Gus :-)))


The Frog Prince profile image

The Frog Prince 5 years ago from Arlington, TX Author

Gus - I deeply apologize. Next time I'll time my release better just for you. LOL


Granny's House profile image

Granny's House 5 years ago from Older and Hopefully Wiser Time

Fro, great hub!. My husband thinks he is the king of ribs. heheh

I will some how show this hub to him. I will save and share. This is the right time to be getting this hub out!

Tina


The Frog Prince profile image

The Frog Prince 5 years ago from Arlington, TX Author

Granny - Tell your hubby to grab plenty of napkins. They're delicious.


SUSIE42 profile image

SUSIE42 5 years ago

More great recipes. I will try them.

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