BBQ Baby Back Ribs
For the quintessential barbecue experience, smoke pork loin back ribs over apple or hickory chips.
Recipe from Better Homes and Gardens
6 to 8
4 cups wood chips (apple or hickory)
4 pounds pork loin back ribs or meaty spareribs
2 tablespoons barbecue seasoning
1 tablespoon garlic powder
1 teaspoon onion salt
1/2 teaspoon celery seed, crushed
1/4 teaspoon ground red pepper
1/2 - 3/4 cup bottled barbecue sauce
At least 1 hour before smoking, soak wood chips in enough water to cover. Drain before using.
Trim fat from ribs. For rub, in a small bowl stir together the barbecue seasoning, garlic powder, onion salt, celery seed, and red pepper. Sprinkle seasoning mixture evenly over ribs; rub in with your fingers.
Preheat gas grill. Adjust for indirect cooking over medium heat. Add soaked wood chips according to manufacturer's directions. Or wrap in foil and add to grill. Cover and heat about 10 minutes or until chips begin to smoke.
Place ribs, bone sides down, in a roasting pan; set the pan on the grill rack over unlit burner. (Or place ribs in a rib rack; place on grill rack over unlit burner.) Cover and smoke for 1-1/2 to 2 hours or until ribs are very tender. Cut ribs into serving-size pieces. Heat the barbecue sauce and pass with ribs. Makes 6 to 8 servings.
To cook ribs on a charcoal grill, arrange preheated coals around a drip pan; add soaked wood chips to coals. Test for medium heat above drip pan. Place ribs, bone-side down, over drip pan (or place in a rib rack over drip pan). Cover grill; cook and serve as above, adding more coals as necessary to maintain medium heat.
Per Serving: cal. (kcal) 454, Fat, total (g) 33, chol. (mg) 77, sat. fat (g) 12, carb. (g) 6, fiber (g) 0.8, pro. (g) 32, vit. A (RE) 113.33, vit. C (mg) 2.95, sodium (mg) 678, calcium (mg) 40.39, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
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