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BBQ Baby Back Ribs with Spicy
Rub and Mop
Ingredients
3 racks
pork baby back ribs (about 11/2 pounds each)
3 cups
hickory or apple wood chips
Vegetable
oil for brushing
Spicy
Dry Rub
1/4 cup
kosher salt
2
tablespoons coarsely ground pepper
1
tablespoon ground coriander
3
tablespoons ground cumin
2
tablespoons paprika
2
tablespoons dried thyme
2
tablespoons chili powder
1/4 cup
packed dark brown sugar
Hickory
Barbecue Mop Sauce
2 cups
store-bought hickory barbecue sauce
1
tablespoon liquid smoke
2
tablespoons maple syrup
2
tablespoons dark molasses
Preparation
To make
Spicy Dry Rub: In medium bowl combine all ingredients for the rub and
stir well to blend. Place ribs flat in a non-reactive roasting pan.
Using 3/4 cup of the rub, sprinkle over both sides of each rack and rub
in lightly. Set aside.
Soak wood
chips in cold water to cover for at least 30 minutes.
Set up
grill for indirect cooking. Prepare a medium fire in a charcoal grill
or preheat one side of a gas or electric grill on medium.
Drain
chips and sprinkle half over the coals or place half in the grill’s
smoker box. Place a disposable foil pan under the grate to catch
drippings.
Brush
grill grate with vegetable oil. Arrange ribs, meaty-side down, on the
side of the grill without hot coals.
Cover the
grill and smoke-cook the ribs for 45 minutes. Turn ribs and add
remaining wood chips. Cover and grill for another 45 minutes.
While ribs
are grill-smoking, make Hickory Barbecue Mop Sauce: Combine
store-bought hickory barbecue sauce, liquid smoke, maple syrup and
molasses in a bowl. Stir well to combine.
When the
ribs have cooked for a total of 11/2 hours, brush the ribs generously
with the mop sauce.
Using
long-handled tongs, slide the ribs onto the grate directly over the hot
coals. Grill, uncovered, 5 minutes. Turn the ribs over, baste again,
and grill another 5 minutes.
Cut
between the bones, slicing the racks into individual ribs. Serve
immediately.
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