Here is my go-to rib recipe that I’ve developed through trial and error over the past few months. I started out using my Joule to cook ribs sous-vide, so some of what I do is from the ChefSteps Apartment Ribs recipe. However, once I got my Presto Indoor Smoker, I brought back some of my traditional techniques.
Gather the ingredients.
For the salt mix
- 2 Tbsp. Kosher Salt
- ½ Tsp. Prague Powder No. 1
For the glaze
- 4 Tbsp. Grandmas Molasses
- 2 Tbsp. Pecan Liquid Smoke
For the rub
- 2 Tbsp. Black Pepper
- 2 Tsp. Kosher Salt
- 1 Tsp. Accent
- 1 Tsp. Smoked Paprika
- ½ Tsp. Mustard Powder
- ½ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
- ½ Tsp. Celery Seed
Let’s go to work.
- Mix salt and pink salt and make sure they are combined.
- Cut the rack in half to fit inside the smoker, and season each half evenly. The pink salt is optional but is essential to creating a “smoke ring” effect.
- Let the ribs rest for about 10 minutes to let the salt start doing its thing.
- Place the ribs in the smoker and set it to “Combo” smoke for five hours.
- Leave the ribs open for the first 3 hours, then wrap in butcher paper for the last 2 hours.
- Combine molasses and liquid smoke in a bowl or cup, mix well, then mop the ribs all over with the glaze.
- Combine all the spices in a shaker, mix well, then dust the ribs all over, being sure to get it in all the cracks and crevices.
- Preheat the Ninja Foodi Grill to “Air Fry” at 400 °F / 204 °C; however, you can also do this in the oven under the broiler.
- Set the ribs in the air fry basket, and let them crisp up until they develop a beautiful bark, about 5–10 minutes.
- ‘Nuff said! Pull those ribs out of the Foodi/oven, let them rest for a few minutes, then cut them up and enjoy!