Smokin' Baby Got Back Ribs!
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| Recipe Rating: | |
| Category: | Pork |
| Collections: | Member's Choice, World Food Champs, Pork® Be inspired® |
| Keywords: | SMOKED, ribs, BBQ |
| Serves: | 10-12 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 5-6 lb | pork baby back ribs find more delicious recipes at www.porkbeinspired.com
|
| RUB | |
| 3 Tbsp | kosher salt |
| 3 Tbsp | brown sugar |
| 1 Tbsp | garlic, granulated |
| 1 Tbsp | onion, granulated |
| 1 Tbsp | cumin, ground |
| 1 Tbsp | chili powder |
| 2 Tbsp | paprika, sweet mild |
| 1 Tbsp | chipotle powder |
| 1 tsp | coriander, ground |
| 1 tsp | black pepper |
| BASTE | |
| 2 c | apple cider |
| 2 Tbsp | olive oil, extra virgin |
| 1 lg | lemon juice, fresh |
| 1/2 c | barbecue sauce |
| 1/2 c | jack daniels whiskey |
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Sherri Logan WilliamsWell SeasonedDanville VA, lives in Crestview, FLloganswMember Since Feb 2011Sherri's Notes:
"PORK" enough said! Enoy these tasty ribs with some potato salad, bbq baked beans, coleslaw, grilled corn on the cob and a nice cold beverage of choice. Happy Cooking and Grilling! sw:)
(See Sherri's Original Version of Recipe)Comments from the Test Kitchen:
This recipe won the GRAND PRIZE in the Just A Pinch Grill & WIN! Recipe Contest!
This rub is flat out one of the most delicious rubs I've ever had. The cumin added a wonderful smokiness, and the ribs were perfectly tender. A real winner!Directions
Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.
Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. (If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.)
Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil.
Comments
1-12 of 299 comments
Sherri Logan...
logansw
Sherri Logan Williams [logansw] has shared this recipe with discussion groups:
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TRIED & TRUE RECIPES
CHATTERBOX
Carb Watchers
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I am addicted to watching cooking shows and searching for recipes online
Kitchen Sisters
Looking for...
Low Carb
Southern Cooking
The Empty Nest
Unique Recipes and Tips
What's Cookin' Today?
Sherri Logan...
logansw
Apr 26, 2011
kellie, these are one of the favs at my gatherings. I love to entertain. can you believe my husband does not eat pork ribs, ham, pork chops etc. but, boy does he love some crispy salt cured pork, go figure...LOL
nikki, when you cook these for your family and friends, please take the pic b4 they devour them! LOL...thanks for sharing ur recipes here on JAP you have some good ones. sw:)
Vanessa, when you do try them, please let me know how they turned out. sw:)
nikki, when you cook these for your family and friends, please take the pic b4 they devour them! LOL...thanks for sharing ur recipes here on JAP you have some good ones. sw:)
Vanessa, when you do try them, please let me know how they turned out. sw:)
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