Barbecued Baby Back Ribs
Dry rubs are sensational on pork ribs, especially when the ribs are cooked slowly to soak up loads of smoky flavor.
Prep Time:
15 mins
Total Time:
1 hr 45 mins
Servings:
8 servings
Ingredients
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3-1/2 to 4 lb. pork loin back ribs
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1 tablespoon paprika
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1-1/2 teaspoons garlic salt
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1 teaspoon onion powder
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1 teaspoon dried sage, crushed
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1/2 teaspoon celery seeds
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1/4 teaspoon cayenne pepper
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1/2 cup apple juice
Directions
1.
Trim fat from ribs. For rub, in a small bowl combine paprika, garlic salt, onion powder, sage, celery seeds, and cayenne pepper. Sprinkle rub evenly over both sides of the ribs; rub in with your fingers.
2.
Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on the grill rack over the drip pan.) Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brushing occasionally with apple juice after the first 45 minutes of grilling. Makes 8 servings.
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Recommended Recipe:
Fred's Finest Baby Back Ribs
No offense to those chicken folks but here's the "finger lickin' good" meal. These ribs are mouth-happy perfection. The key is slow-roasting heat combined with moisture to create steam that melts away some of the fat and softens the meat. I like to start these in the oven, but if you prefer to do it entirely on the grill, I've provided that method too. No matter which way you start the ribs, finish them over direct heat to get a nice carmelization of the sauce.
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