HOW TO SMOKE BABY BACK RIBS./ COMO DEFUMAR COSTELAS DE PORCO BEBE.

1 -First remove the membrane on the back of the slab. With a paring knife loosen up and pull it out. It will make the seasonings penetrate into the meat more easy, adding lots of flavor.

Season the meat rubbing both sides with sea salt and black pepper. Marinate it for 3-4 hours or overnight into refrigerator covered in plastic film, or into container with lid.

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1 - Primeiro remova a membrana que envolve os ossos na parte de traz da costela. Com uma faquinha da ponta fina, descole a membrana e puxe com os dedos para desgrudar. Isto fara o tempero penetrar mais na carne e dar mais sabor. Tempere a carne dos dois lados com sal e pimenta preta moida na hora, e massageie a carne com o tempero. Deixe a carne marinando na geladeira coberta com filme plastico, ou tampa, por 3-4 horas ou de um dia para o outro.

Fill the bottom pan of the smoker with coals.

Add fuel, lit up the coals and let it burns until no more fuel smell comes out and the coals are very hot.
Add the wood chips, on top of the coals. This time I used apple wood chips, but you can use Hickory or the one that you prefer. 

Assemble the smoker, and wait until it hits its ideal temperature.(it will say there).

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Encha o compartimento de carvao com carvao, acenda e deixe exalar o cheiro do combustivel. Quando o carvao estiver bem quente, coloque serragem de madeira apropriada para defumacao. Neste caso usei serragem de madeira de maca, mas voce pode usar outras de sua preferencia.

After you put the wood chips, assemble the smoker and wait until it hits the ideal temperature.
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Depois de colocar a serragem de madeira, arme o defumador e espere ate que alcance a temperatura ideal.

Assemble the meat on the rack of the smoker.
Cover it with the lid, and let it smoke way for 3-4 hours.
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Arrume a carne na grelha do defumador.
Cubra com a tampa e deixe defumar por 3-4 horas.

After they are done, "Falling off of the bones", I like to place them into a hotel pan with 1 cup of water at the bottom of the pan, cover with aluminum foil and steam them into oven for 40 minutes at 300°F. This will make it more moist.
For the sauce:
I use 2 cups of sweet baby rays chippotle sauce
1 cup of Cabernet sauvignon wine.
In a sauce pan I mix both together, and bring to heat whisking until the alcohol evaporates.
I like to serve some ribs with and some without bbq sauce.
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Quando ficarem prontas, as costelas vao estar quase que soltando dos ossos. Eu gosto de coloca-las numa assadeira funda com meio copo de agua no fundo, cobrir com papel aluminio e levar ao forno medio por 40 minnutos para cozinhar no vapor. Isso faz as costelinhas ficarem umidas e macias.
Para o molho de churrasco eu uso 2 copos americanos de molho para churrasco da marca sweet baby rays, com chipotle.
1 copo americano de vinho cabernet sauvignon.
Misturo o molho com o vinho e levo ao fogo mexendo para exalar o alcool do vinho e concentrar o sabor.Eu pincelo algumas costelas e deixo outras sem o molho tambem. Sirvo o molho separado em um molheiro.

TIPS: If you like you can brush the ribs after they are done with the bbq sauce. It will make them so shine and beautiful.

I like to make them like a crown too. After I take them out of the smoker and they are hot yet. you can let them like a crown, or straight them up before bring to the oven. Than you can brush with the bbq sauce.

When you assemble the meat on the rack of the smoker, always put the meat inside the crown and the bones outside.

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Dicas; Se voce quizer, pincele as costelas com o molho de churrasco, elas vao ficar lindas parecendo envernizadas.

Eu gosto de fazer uma corao com elas tambem. Depois que tiro elas do defumador, ou coloco elas na horizontal, ou deixo curvas como uma coroa, sempre com os ossos para fora e a carne para o lado de dentro.

Take a look on the baby back ribs crown, I think it is gorgeous.
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De uma olhada na coroa de costelinhas , eu acho muito lndas.

Enjoy it. "VOILÀ".