Our recipe uses a special rub and we cook them low and slow until the meat falls off the bone. Summertime is grilled rib time. Fire up that barbecue and invite some of your best friends over to share them!
Brine
- ½ cup Kosher salt
- ½ cup granulated sugar
- 3 quarts water
- 4 lbs baby back ribs
Spice Rub
- 1 TBS Dark Chili Powder
- 2 TBS brown sugar
- 1 TBS Smoked Spanish Paprika
- 1 tsp Celery Salt
- ½ tsp fresh ground Black Pepper
- 2 tsp Cumin Powder
- 1 tsp Kosher salt
- ¼ tsp Cayenne Chile Powder
Sauce
- ¾ cup ketchup
- 1/3 cup brown sugar
- 2 TBS Worcestershire sauce
- ¼ cup cider vinegar
- 1 TBS soy sauce
- 1 TBS molasses
- 1 TBS Dijon mustard
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ¼ tsp ground Cinnamon
- ¼ tsp Kosher salt
3 hickory or apple wood chunks each about the size of a lemon – soaked for one hour in water
Brine:
Dissolve salt and sugar in water. Place ribs in a large container and cover in brine. Refrigerate for a minimum of one hour and up to 4 hours. Remove from brine and pat dry.
Rub:
Combine all spice rub ingredients in a small bowl. Cover ribs thoroughly all over with rub. Wrap tightly in plastic wrap and refrigerate overnight.
Sauce:
Combine all sauce ingredients in small saucepan and bring to a simmer. Simmer about 10 minutes, stirring occasionally until thickened slightly. Keep warm until needed.
To Grill Ribs:
Light about 65 charcoal briquettes and burn until covered in light gray ash.. Spread coals over one half of bottom of grill, piling about 2-3 coals deep. Place two soaked wood chunks on top of hot coals and position rack over coals and wood chunks. Close lid and allow grate to heat about 5 minutes, then scrape clean with a wire brush. Arrange the ribs on the cool side of the grill adjacent to the coals but not directly over them. Cover and open grill vents. Cook ribs for 2 hours, rotating and flipping racks every 30 minutes and adding coals as needed to keep the temperature at about 300 degrees. After 2 hours, place third wood chunk onto coals and baste ribs with sauce. Continue grilling for another 1 – 1 ½ hours, basting ribs every 30 minutes. Transfer ribs to cutting board, cut between bones to separate ribs. Serve with extra sauce if desired.
Serves 4
