Instant Pot & Grill: Smoked Baby Back Pork Ribs
Delicious!
Ingredients
- RUB
- 1 cup white sugar
- 1/4 cup chili powder
- 1/4 cup dried parsley
- 1/4 cup each: koher salt, pepper, cumin, garlic powder, onion powder
- 2 tsp cayenne pepper
- INSTANT POT MIXTURE
- 1 cup water
- 1/2 cup apple cider vinegar
Instructions
- Turn on your smoker so it can preheat to 225F as you get everything else done.
- Rinse the racks of ribs under cold running water and blot dry with paper towels.
- Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a paper towel to grip and remove completely. (This membrane can block out flavor, because it creates a barrier against the seasoning.)
- Combine the brown sugar, chili powder, parsley, salt, pepper, cumin, garlic powder, onion powder and cayenne pepper in a small dish and rub all over the ribs.
- If you have time, wrap the racks in plastic wrap and let it cure in the refrigerator for at least 4 hours or as long as overnight. This allows the rub to penetrate the meat.
- Place the rack in your instant pot, or ball up some aluminum foil so they don't touch the liquid, and place the ribs inside the pot, standing on their side, wrapping around the inside of the pot. Pour in the water and apple cider being careful to not wash off any of the seasonings.
- Secure the lid, making sure the vent is closed. Press the Meat button and set to 25 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the way.
- Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet.
- Place a cup of water in the water pan of your smoker.
- Place the ribs, bone-side down, on foil to cook with lid closed. Cover and keep the temperature of the grill at a constant 225°F.
- Add hardwood chips, preferably pecan or hickory, and allow the ribs to smoke for one-two hours until they are browned, and acquire a smoky flavor.
- Using a grilling brush or mop, slather the meat side of the ribs with sauce. Let the sauce cook onto the meat and then flip and repeat the process on the back. Do this as many times as you want according to how saucy you want to make them. (or drizzle this on in a warming pan for a large party). Just remember most of the flavor is in the meat. You don’t want to over sauce so that it masks the flavor of good smoked baby back ribs.
