Because one meat wasn’t enough (see here), we smoked a second meat on Sunday for our party.  This is a recipe adapted from the book Project Smoke.

Ingredients:

• 4 racks baby back ribs (2 to 2 1/2 pounds each)
• 3 tablespoons brown sugar
• 2 tablespoons sweet paprika
• 1 tablespoon pimentón (Spanish smoked paprika)
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel
• 1/2 teaspoon cayenne pepper

Instructions:

1. Set up your smoker according to the manufacturer’s instructions and preheat to 225 degrees.
2. Arrange the ribs on a rimmed baking sheet.
3. Make the rub: Combine the brown sugar, paprika, pimentón, salt, pepper, cumin, coriander, fennel seed, and cayenne in a small bowl and stir to mix, breaking up any lumps in the brown sugar with your fingers.
4. Sprinkle the rub on the ribs on both sides, rubbing the mixture into the meat.
5. Arrange the ribs in the smoker. (If not using a rib rack, place them bone-side down.) Add half the wood chips to the firebox. Smoke the ribs until almost tender, 3 hours, adding the remaining wood chips after 1 hour. Replenish the coals as needed.
6. Continue smoking the ribs until they are very tender (you should be able to pull the individual ribs apart easily with your fingers), 1 hour more, 4 hours in all. .
7. Serve the slabs whole, or cut in half or into individual bones.

Yields 4 servings

Allergen information:

• This recipe is egg free.
• This recipe is dairy free.
• This recipe is gluten free.
• This recipe is nut free.

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