Smokin’ Baby Got Back Ribs
Recipe by Sherri Logan Williams
Ingredients
- 5-6pounds pork baby back ribs
- 3tablespoons kosher salt
- 3tablespoons brown sugar
- 1tablespoon garlic, granulated
- 1tablespoon cumin, ground
- 1tablespoon chili powder
- 2tablespoons paprika, sweet mild
- 1tablespoon onion, granulated
- 1tablespoon chipotle powder
- 1teaspoon coriander, ground
- 1teaspoon black pepper
- 2cups apple cider
- 2tablespoons olive oil, extra virgin
- 1large lemon juice, fresh
- 1/2cup barbecue sauce
- 1/2cup jack daniels whiskey
Instructions
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Rub a generous amount of rub on ribs. Make sure they are evenly coated. Wrap ribs with plastic wrap and refrigerate over night.
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Prepare Grill: I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips. Fill the water pan with apple cider, beer or liquid of choice. Smoker temperature should be between 250-275 degrees. **If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature by changing out charcoal and wood as needed.**
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Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender. Remove from smoker and cover with foil.
