Smoked Ribs With Dry Rub
- Level: Intermediate
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 964
- Total Fat
- 65
- Saturated Fat
- 22
- Carbohydrates
- 28
- Dietary Fiber
- 13
- Sugar
- 3
- Protein
- 76
- Cholesterol
- 250
- Sodium
- 1023
- Total: 3 hr
- Prep: 30 min
- Cook: 2 hr 30 min
Ingredients
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)
Directions
- 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.