Recipe courtesy of Steven Raichlen
Sweet and Smoky Baby Back Ribs
- Yield: 3 servings
- Total: 3 hr
- Prep: 1 hr 15 min
- Cook: 1 hr 45 min
Ingredients
3 racks baby back ribs (2 1/2 to 3 pounds)
1 cup bourbon whiskey
For the rub:
1 tablespoon each salt, pepper, paprika, brown sugar
1 teaspoon each garlic powder and onion powder
Barbecue sauce, of choice
2 cups wood chips, preferably whiskey barrel chips or hickory chips, soaked in 2 cups beer for 1 hour, then drained
Directions
- Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.
- Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.
- Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.