Smoked Ribs With Dry Rub

Total Time:
3 hr
30 min
2 hr 30 min

8-10 servings

  • For the Rub:
  • Kosher salt and freshly ground pepper
  • 3/4 cup garlic powder
  • 1/2 cup dried oregano
  • 1/2 cup celery seeds, toasted
  • 1 cup smoked paprika
  • 1/2 cup chili powder
  • 3/4 cup ancho chile powder
  • For the Ribs:
  • 3/4 cup distilled white vinegar
  • Juice of 2 lemons
  • 4 slabs baby back pork ribs (about 2 pounds each)
  • Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.

  • Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.

  • Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.

  • Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.

  • Photographs by James Baigrie

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