Recipe Paprika Smoked Baby Back Ribs (Cooked Inside!)

[murphyscreek]

1 rack baby back ribs (halved)

Spice Rub Ingredients

4 tsp smoked paprika
1 tsp cayenne pepper
1 tsp mustard powder
3 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp ground ginger

Glaze Ingredients

Juice of 1 orange
2 tbsp honey

Smoking Ingredients

1/3 cup jasmine rice
1 tbsp green tea leaves
1 tbsp sweet paprika

Method

Combine spice rub ingredients and rub all over ribs. Leave at least 2 hours but preferably longer (overnight). Wrap ribs tightly in foil and place in a low oven (150 degrees celsius) for 2 1/2 to 3 hours. When cooked through, remove from foil and glaze with orange juice/honey. Place under a hot grill (broiler) until glaze starts caramelising and becomes really sticky.

Create a wok smoker by lining with foil, heating on a mod/high heat, and spreading smoking ingredients over the base. When smoking starts place round rack (or vege steamer basket) above the smoke source, and place lid on wok. When plenty of smoke is trapped, turn off heat and leave ribs in the smoke for 4-5 minutes.
Serve with sauce of choice or without as they are quite tasty as is.

Demo video:

View: https://www.youtube.com/watch?v=QrItzQMqcNo

 

[Morning Glory]

That is very clever - they really look as if they were cooked on a BBQ! It does sound like a lovely recipe.

 

[CraigC]

We've tea smoked a duck. Did you remove the membrane before rubbing?

 

[murphyscreek]

We've tea smoked a duck. Did you remove the membrane before rubbing?

I asked my butcher to do it, well I didn't have to ask really, cos they just know to do it now when I buy ribs.

 

[The Late Night Gourmet]

When cooked through, remove from foil and glaze with orange juice/honey. Place under a hot grill (broiler) until glaze starts caramelising and becomes really sticky.

This is where the magic happens. Wow, does this look good!

I'm also a huge fan of smoke paprika. I will need to buy a bigger jar, since I used most of it with my recipe.

 

[Morning Glory]

I'm also a huge fan of smoke paprika.

Its maybe strange but I really don't like smoked paprika very much. I find it takes over the whole dish unless used with great subtlety. I know that most people love it though. I feel the same about smoked chorizo.

 

[TastyReuben]

I usually cut my smoked paprika with regular paprika, 50/50. I like a smoky taste, but I prefer it to be a bit on the subtle side.

 

[The Late Night Gourmet]

I usually cut my smoked paprika with regular paprika, 50/50. I like a smoky taste, but I prefer it to be a bit on the subtle side.

When I made my recipe with all smoked paprika, I came to that conclusion: I wanted some heat, but there was nothing there.

 

[rascal]

I must do ribs again, I txt my son last week and told him to pick some up. We alternate,lol. No reply yet.

Russ