Barbecued Baby Back Ribs for Gas Grill

Revised 2013 May 01

Serve with coleslaw and rolls.

4 servings

Ingredients

-- Brine --
4 quarts water
1/2 cup table salt or 1 cup kosher salt
1/2 cup granulated sugar
2 racks baby back ribs
-- Spice Rub --
1 tablespoon sweet paprika
1/2 teaspoon sweet paprika
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper

Preparation

To brine the ribs: Dissolve salt and sugar in cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels. This much brine is sufficient for 2 racks about 2 lb each

While ribs are brining, cover two cups wood chips with water and soak 30 minutes, then drain. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.

To barbecue the ribs: Place soaked wood chips in small disposable aluminum pan, set pan on burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Scrape grill grate clean with wire brush; turn off burner(s) without wood chips.

Arrange ribs on cool side of grill and cover (grill temperature should register about 275F on grill thermometer). Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180F every 30 minutes. Brush with Carolina Border BBQ Sauce about 1/2 hour before serving.

Transfer ribs to cutting board, then cut between bones to separate ribs; serve.

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For a potent spice flavour, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling. If you're using a gas grill, leaving one burner on and turning the other(s) off mimics the indirect heat method on a charcoal grill. Use wood chips instead of wood chunks and a disposable aluminum pan to hold them.

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