Hi, I’m Rob Carson, I’m a radio personality and I like to cook and today, we are demystifying something you haven’t tried before and that is ribs, not just ribs, we’re making smoked ribs. I’m gonna rub these ribs then I’m gonna throw them in the smoker, then we’re gonna finish them on the grill. As always because you’re gonna be playing with fire today, be very (slurry) that, all the surface you’ll be cooking on are very warm, and the smoker actually gets pretty hot too, so let’s get started. Alright, as far as my ingredient’s concern I got half a cup of brown sugar. Got about a tablespoon of chili powder. Got a tablespoon of salt, sea salt. Got a ‘bout a quarter of a cup of paprika. Over here, I’ve got a tablespoon of onion salt. I’ve got a teaspoon of cayenne pepper. I’ve got a tablespoon of garlic powder. And a tablespoon of fresh ground pepper. You’ll also gonna need a little bit of canola oil and olive oil and a brush, and then of course we’re gonna mix it all together in this bowl. And obviously, we are gonna need the ribs, these are pork loin back ribs, also known as, baby back, baby back, baby back ribs. Okay, so let’s go ahead and mix our ingredients together and make the rub. Again, this is a Kansas city rub, and I am partial to Kansas city, because I used to live there. And I love Kansas city barbecue, now you guys may like Carolina barbecue, which more of a vinegar and a base barbecue, you might like St. Louis, which is a dry rub and you serve your sauce separately, generally. You may like Texas pit barbecue which I absolutely love, but today we’re focusing on Kansas city. I’m making enough for probably 3 or 4 racks of ribs, and obviously you can put this in a baggy or jar and save it, it’ll last forever. So just used what you need today. The brown sugar’s really gonna cook well, it’s gonna kinda create a most a syrupy texture, and with the other flavors you’ll gonna be blown away. Okay, there is our rub, all done. Next I wanna rub the ribs. So I got my baby backs, now a lot of people just put the rub directly on the meat, I used a little bit of oil, just because it helps to kinda adhere the, the rub to the meat. And it cooks nicely with a little oil on it. So, I’m just gonna put this on here, fairly liberally, and then, this is why they call it a rub. Oh gosh, you’ll gonna love this guys. Now, if you are not going to used the smoker one of the great ways that I cook ribs, is I put them in the oven, on a baking sheet at 250 degrees for around 3 to 3 and half hours, then I finish them on the grill. This makes them unbelievably tender. You always slow cook ribs, you don’t fast cook ribs coz it will just make them tough. And when you take them out of the oven, you don’t want them to fall off the bone. You want the meat to come off the bone. But you don’t want it to fall off the bone. If you have it fallen off the bone then you overcooked them. I don’t like mushy ribs. I like to texture to it. Alright, there is the rub and the ribs are ready to go on the smoker. Okay we’re outside on my deck and let me introduce you to my smoker. Smoker, meet the audience, audience, meet the smoker. This is a Masterbuilt digital smoke house. I bought it for like 235 dollars at a wholesale club and I absolutely love it. it makes thing very simple. It still uses the principle of heat and wood, it’s not charcoal, but it’s a wonderful canister for everything from beef turkey to salmon to ribs. I’ve got this set at 250 degrees, it’s a digital smoker. It says 247 right now. And I’ve got an hour and 18 minutes left on these ribs. I put them in for 3. Generally the formula that I have for ribs is 3 to 3 ½ hours at 250 degrees in an oven or a smoker then you finish them on a grill at 350 degrees. Okay so I got my ribs off my smoker. There’s a little give to them, they’re not completely done but they’re getting there although the juice come out of there, hihi. I’m gonna put these on the grill. I got my sauces which are always important, I got casey masterpiece and this is a bull’s eye chipotle which actually is really good. Got my basting brush. And ladies and gentlemen, now I give you, the holy grill. Alright, so I’m gonna go ahead and open this lid. I’ve let them cooked about another 5 to 10 minutes. I’m gonna leave the lid open to finish them coz I don’t want too much heat to build up. These are the casey masterpiece, we’re gonna get both sides. These are the bull’s eye. I’m a very conservative person but when it comes to barbecue sauce, I’m a flaming liberal, I use lots of it. These ribs are about done my friend, so I baste this about 3 times. And I don’t want to cook them anymore. That’s about 3 and half hours, 4 hours of your time and worth every minute of it. Smoked baby back ribs. Enjoy.