This video and recipe are brought to you in partnership with Paleo Nick and Camp Chef, the makers of The Smoke Vault. Starting Monday, we’ll be running a two week promotion where we’ll give away an 18″ Smoke Vault with Patio Cover, a pair of Heat Guard Gloves, and a few other goodies. Be sure to stay tuned, participate, and help spread the word.
In this video, Leah Hinkey joins me for some rib rubbing fun. Leah works with me at CrossFit South Bay, she is an awesome volley ball player and she is brother to the great, Trevor Hinkey.
The ribs were tender, smoky, and juicy, with a slight kick. I’ve included the recipe below, but be sure to do some “informed freestyling” with your spices because only you know what you like best!
On this day 32 years ago, 2 notable things happened:
- Bob Marley died.
- Paleo Nick was born.
Get out there and get your smoke on. Share your ribs and share pictures with me if you make these.
Keep it real, keep it classy, and, above all, “Keep It Paleo!”
Chili Rubbed Smoked Baby Back Ribs
- 6 Racks Baby Back Ribs, rinsed and placed in hotel pan
- 1 Cup Chili Powder
- 1/4 Cup Mustard Powder
- 1/4 Cup Onion Powder
- ¼ Cup Granulated Garlic
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Cayenne Pepper
- ½ Cup Kosher Salt
- ¼ Cup Ground Black Pepper
- 1 Cup Apple Juice
- 1/3 Cup Apple Cider Vinegar
- 4 Cups Wood Chips, soaked in water for 2 hours or up to one week. (I used two cups pecan and two cups apple)
- Place all rub ingredients (chili powder through black pepper) in a hotel pan and mix thoroughly until uniform. You can container up the rub mix at this point and add it to the ribs little by little, or simply leave it in the hotel pan for rubbing. If you container it up, this will allow you to save the excess without cross contaminating it.
- Add one rack of ribs at a time to the rubbing hotel pan and rub well on all sides until completely coated. Then, transfer to a third hotel pan or sheet pan.
- Once all racks have been rubbed, take them out to the smoker.
- Strain wood chips and place them in the smoking tray. Cover tightly with two sheets of aluminum foil and poke several holes in the top.
- Place smoker tray in smoker and fill water pan with water.
- Place rubbed ribs on smoker racks while making sure that the racks are not touching one another.
- Turn the ignition/temperature dial until the flame lights, then set the dial to high.
- Close the door and allow the magic to happen.
- Bring the smoker up to a temp of 225-275°F and allow to cook for 2 hours. Smoke will dissipate after 60-90 minutes depending on how long you soaked them.
- After 2 hours, remove the ribs and spray them generously with the apple cider and cider vinegar that has been placed in a spray bottle.
- After spritzing, wrap the ribs in foil and return to smoker at 250°F for one more hour.
- After 1 hour, turn the smoker off and allow the ribs to rest for 30 minutes.
- Remove from smoker, unwrap, and slice between bones or leave racks whole. You can eat these immediately, or wrap them and store them in the fridge for up to 1 week or the freezer for up to 6 months.
- Whatever you choose to do, be sure to share with your friends. These are also great for making new friends ☺
- Enjoy! And, smile because you are:
“Keeping It Paleo!”