Recipe courtesy of Robert Irvine

Barbecue Ribs

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  • Level: Intermediate
  • Total: 6 hr 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings


Rib Rub:

Barbecue Ribs:


Special equipment:
mesquite wood chips, cherry wood chips and 3 aluminum roasting pans
  1. For the rib rub: Combine the salt, sugar, garlic powder, cumin, paprika, black pepper, cayenne and chile powder in a medium bowl and mix well.
  2. For the barbecue ribs: Heat a charcoal or gas grill.
  3. Rinse the ribs and dry them well with paper towels. Coat the ribs with the rib rub to form a paste and wrap them in plastic wrap. Punch about 20 holes in the plastic on both sides of the ribs.
  4. Warm the mesquite chips and cherry wood chips in a pot until smoking.
  5. Transfer the smoking chips to one of the roasting pans. Punch about 10 to 15 holes in a second roasting pan and set on top of the pan with the chips. Place the plastic-wrapped ribs into the pan. Cover with the third roasting pan.
  6. Place onto low heat and smoke until tender, keeping the smoking temperature around 175 degrees F, for 4 to 6 hours.
  7. Serve with your favorite barbecue sauce or enjoy the ribs on their own!