Smokin' Baby Got Back Ribs!

Name: Smokin' Baby Got Back Ribs!
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10-12
Cuisine: American
Ingredients: 5-6 lb pork baby back ribs; 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 large lemon juice, fresh; 1/2 c barbecue sauce; 1/2 c jack daniels whiskey

Winner of the Grill & WIN! Contest

By Sherri Williams
@logansw

"PORK" enough said! Enjoy 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:)

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 32 votes5

Comments:

318 Comments

Serves:

10-12

Prep:

15 Min

Cook:

4 Hr

Method:

Grill

Ingredients

Add to Grocery List

5-6 lb

pork baby back ribs
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 large

lemon juice, fresh
1/2 c

barbecue sauce
1/2 c

jack daniels whiskey

How to Make Smokin' Baby Got Back Ribs!

Step-by-Step

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.