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Smokepit Hickory and Chilli
Baby Back Ribs
Ingredients
1 rack
baby back ribs
1/2 brown
sugar
1/4 cup
chili powder
1/4 cup
mustard powder
2 tbs
garlic powder
1 tbs
paprika
1 tbs
onion power
1 tbs
black pepper
1 tsp cumin
1 tsp
kosher salt
2 cups
hickory wood chips
1/2 cup
cider vinegar
1/4 cup
soy sauce
bbq sauce
Preparation
Remove the
membrane from the ribs. This is important for maximum rub and smoke
penetration.
Mix all
ingredients (except for ribs, wood chips, BBQ sauce, vinegar and soy
sauce), and massage into ribs. Refrigerate overnight.
Soak wood
chips in water. Prepare a charcoal barbeque grill by putting the
charcoal on one side of the barbecue. Once the coals have ashed over
and are white-hot, place the ribs on the side of the grill opposite of
the coals.
DO NOT
PLACE THE RIBS DIRECTLY OVER COALS.
If you're
cooking more than 1 rack, coil the ribs using wooden toothpicks or
bamboo skewers. The ribs should cook at 275°F for four hours. Use a
charcoal chimney halfway through to keep temperature consistent.
Every half
hour, baste with combined vinegar and soy sauce and throw a large
handful of wet hickory chips directly over the coals. Keep a metal bowl
of water to the side to maintain moisture.
Smother
ribs in BBQ sauce when done. I highly suggest Stubb's original BBQ
sauce. If cooked correctly, this will be the best rack of ribs you've
ever had!
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