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Other: 1 Hour
- 3 slabs baby back pork ribs (about 6 lb.)
- 1/4 cup Cajun seasoning
- Hickory wood chunks
- Bottled barbecue sauce
- 1. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)
- 2. Sprinkle meat evenly with Cajun seasoning, and massage into meat. Let stand at room temperature 30 minutes.
- 3. Soak wood chunks in water for at least 30 minutes.
- 4. Prepare smoker according to manufacturer's directions. Bring internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
- 5. Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.
- 6. Smoke ribs, maintaining temperature in smoker between 225° and 250°, for 3 1/2 to 4 hours. Remove ribs from grill, and wrap in heavy-duty aluminum foil; return ribs to smoker. Cover with smoker lid, and smoke 30 more minutes. Serve with barbecue sauce.
- Note: For testing purposes only, we used Luzianne Cajun Seasoning.
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