If you’ve been around FMITK before, you know I’m obsessed with my Camerons Stovetop Smoker. Just when I thought I couldn’t love my smoker any more, I smoked some baby back ribs, and fell in love all over gain. Legit butterflies in my stomach. REAL LOVE.
An hour in the smoker is all you need to impart that delicious, smoky flavor. The homemade rub in this recipe makes it extraly special, but feel free to use your favorite rub or seasoning of choice (Note for my Paleo friends: replace the brown sugar with coconut sugar or omit it completely). After another 90 minutes in the oven, you have melt-in-your-mouth, smoke-kissed ribs that are so flavorful that no sauce is necessary.
However, if you enjoy a saucy rib, brush a bit of your favorite sauce on top right before you broil them for caramelized, sticky, ribby awesomeness.
If I still haven’t convinced you to buy a stovetop smoker, check out this video on how to make one out of a large pot, a steamer basket and some foil!
- 1 slab baby back ribs
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1/2 tbsp paprika
- 1 tsp Chinese five spice
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 3 tbsp pecan wood chips
- Combine the salt, brown sugar, paprika, chinese five spice, black pepper and cayenne in a small bowl. Season the ribs, front and backside.
- Fit a stovetop smoker with pecan wood chips, drip tray and rack. Smoke the ribs over medium low heat for 1 hour. 5 minutes before the hour is up, preheat oven to 275F. Place the ribs in a baking dish and wrap with foil. Bake 1 1/2 hours, until tender.
- Crisp up the top of the ribs by broiling for about 10 minutes.