BBQ Baby Back Ribs
with Spicy Dry Rub & Mop Sauce
These scrumptious baby back ribs have double the flavor with a dry rub and a great doctored barbecue sauce. Serve with Coleslaw with Toasted Almonds, Loaded Baked Potato Salad and sliced icy cold watermelon.
3 racks pork baby back ribs (about 1 1/2 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
- 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.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of National Pork Board.