Smokin’ Baby Got Back Ribs!

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An Irresistible Journey into Smokin’ Baby Got Back Ribs

There’s something truly magical about the aroma of ribs smoking on a grill, and when it comes to these Smokin’ Baby Got Back Ribs, the magic is only just beginning. Perfect for a summer cookout or a cozy family gathering, these ribs pair beautifully with classic sides like potato salad, BBQ baked beans, coleslaw, and grilled corn on the cob. Grab your favorite cold beverage and get ready to dive into a culinary experience that’s both mouth-watering and unforgettable. Happy cooking and grilling!

Why You’ll Love This Recipe

This recipe is a celebration of flavors and textures, combining the smoky, tender meat with a spicy-sweet rub and a tangy, bold baste. It’s perfect for impressing guests or simply treating yourself to a restaurant-quality meal at home. Plus, it’s a great excuse to fire up the grill and enjoy some outdoor cooking.

Kitchen Equipment You’ll Need

• Propane-powered smoker or charcoal grill
• Wood chips (hickory and oak recommended)
• Water pan
• Plastic wrap
• Aluminum foil
• Measuring spoons
• Large mixing bowl

Ingredients

For the Rub:

• 3 Tbsp kosher salt
• 3 Tbsp brown sugar
• 1 Tbsp granulated garlic
• 1 Tbsp granulated onion
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 2 Tbsp sweet mild paprika
• 1 Tbsp chipotle powder
• 1 tsp ground coriander
• 1 tsp black pepper

For the Baste:

• 2 cups apple cider
• 2 Tbsp extra virgin olive oil
• Juice of 1 large lemon, freshly squeezed
• 1/2 cup barbecue sauce
• 1/2 cup Jack Daniels whiskey

Main Ingredient:

• 5-6 lb pork baby back ribs

Step-by-Step Instructions

1. Generously apply the rub to the ribs, ensuring they are evenly coated. Wrap them in plastic wrap and refrigerate overnight.
2. Prepare your grill. If using a propane smoker, soak wood chips for at least 30 minutes and fill the water pan with apple cider, beer, or your liquid of choice. Maintain a smoker temperature between 250-275 degrees Fahrenheit. For a charcoal grill, place charcoal and/or wood chunks on one side and the water pan underneath the ribs on the grill rack, adjusting charcoal and wood as needed to maintain the temperature.
3. Baste the ribs after the first hour to keep them moist. Change wood chips every 1.5 hours. Smoke the ribs for about 4 hours until they are tender. Remove from the smoker and cover with foil.

Tips for Success

• Ensure the ribs are well-coated with the rub for maximum flavor.
• Maintain a steady grill temperature to ensure even cooking.
• Basting regularly helps keep the ribs moist and flavorful.

Additional Tips and Variations

Try experimenting with different types of wood chips for unique flavors. Pair the ribs with a spicy BBQ sauce for extra heat, or add a touch of sweetness with a honey-based glaze.

Nutritional Highlights (Per Serving)

Calories: Approximately 480 | Protein: 32g | Fat: 30g | Carbohydrates: 12g

Frequently Asked Questions (FAQ)

Can I use a different type of meat?

Yes, this rub and baste work well with beef ribs or even chicken.

Do I need to marinate the ribs overnight?

While overnight marinating enhances flavor, you can marinate for a minimum of 2 hours if short on time.

What if I don’t have a smoker?

You can use a charcoal grill with wood chips to achieve a similar smoky flavor.

Conclusion

These Smokin’ Baby Got Back Ribs are a surefire way to impress and satisfy. Whether you’re a grilling pro or a first-timer, this recipe is a delicious adventure you won’t want to miss. Give it a try at your next barbecue, and don’t forget to share your results and any creative twists you come up with. Enjoy the smoky goodness!

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