Smoked Crown Baby Back Ribs
De Froid Tip: Food as a Serving Vessel!
Serving vessels are fun. Using food as the serving vessel itself can create a show-stopping presentation! Here the Smoked Crown of Baby Back Ribs makes the perfect “bowl” for Porter, Bacon, and Jalapeno Mac ‘n Cheese! The dark crust beautifully highlights the bright creaminess of the macaroni dish.
It also makes for fun eating. When you slice the ribs apart, the luscious filling spills onto the platter for easy scooping.
Smoked Crown Baby Back Ribs
- 1 large rack baby back ribs can substitute spare ribs
- 2 tbsp brown sugar dark
- 2 tbsp kosher salt
- 2 tbsp smoked paprika
- 2 tbsp ancho chili powder (dried poblano)
- 1 tbsp black pepper freshly ground
- 1 tsp granulated onion
- 1 tsp granulated garlic
- ½ tsp ground cumin
- ½ tsp ground nutmeg
Prep & Rub
- In a small bowl, combine the rub ingredients.2 tbsp brown sugar, 2 tbsp kosher salt, 2 tbsp smoked paprika, 2 tbsp ancho chili powder, 1 tbsp black pepper, 1 tsp granulated onion, 1 tsp granulated garlic, ½ tsp ground cumin, ½ tsp ground nutmeg
- Pat the rack dry. If your butcher has not already done so, remove the thin membrane from the bone side of the ribs by working the tip of a flat knife underneath the membrane over a bone in the middle. Use a paper towel to get a firm grip, then pull the membrane off.1 large rack baby back ribs
- Generously rub the spice mixture over the ribs' back, sides, and front. There may be some spice mixture left over, depending on the size of your rack. Refrigerate for at least one hour and up to overnight.
- Set the smoker to 245 °F and preheat with the lid closed until up to temperature.
- With the bone side facing outward and the exposed bone side facing up, form the rack into a ring, overlapping and placing the fatty end on the inner side. If two people are in the room, hold the seam together with your forefinger and thumb. The second person can wrap the twine tightly around the wrack and tie it in a knot. Repeat with a second piece of string encircling as much of the meat structure as possible. If there is only you, use a large pick or small skewer to hold the ring in place as you tie the twine. The more effort you put into this step, the better your crown shape will form when smoking.
- Place the crown on the grates, bone side up. Close the lid and smoke the ribs until the internal temperature reaches 204 °F and the ribs are browned and very tender. Typically 3 hours.
- Remove the ribs from the grill and increase the temperature to 375 °F. Slather with the bbq sauce and cook for another 6-8 minutes or until the sauce has set. Remove from heat and let sit for 10 minutes.1 cup hickory bourbon bbq sauce
Filling and Serving
- Spoon the Porter, Bacon and Jalapeno Mac 'n Cheese into the center of the crown. Top with chopped bacon and jalapeno as garnish. Serve by slicing the ribs and let the mac 'n cheese fall where it may.½ recipe Porter, Bacon and Jalapeno Mac 'n Cheese
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.