Backyard Baby Backs

(from castro15’s recipe box)

Categories: Grilling

Ingredients

  • For the rib rub
  • 1/4 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup dark brown sugar
  • 2 1/2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 2 tablespoons chili powder
  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • For the real BBQ sauce
  • 2 tablespoons
  • vegetable oil
  • 1/2 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1/2 jalapeño pepper, seeded and minced
  • 1 tablespoon minced garlic
  • Pinch of kosher salt
  • 1 can (15 ounces)
  • tomato sauce
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/2 cup water
  • 6 tablespoons dark brown sugar
  • 6 tablespoons Worcestershire sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons molasses
  • 2 tablespoons sambal chili sauce
  • 2 tablespoons cayenne-pepper sauce, such as Frank’s RedHot
  • 2 tablespoons spicy brown mustard
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground allspice
  • 1 1/2 teaspoons liquid smoke (optional)
  • To make the ribs
  • 3 cups wood chips (apple or cherry)
  • 2 slabs (2 pounds each)
  • baby-back or loin-back ribs
  • Rib Rub
  • 1/4 cup pineapple juice
  • Real BBQ Sauce

Directions

  1. Start by making the rib rub: In a medium bowl, combine all the ingredients.

  2. Soak the wood chips for 20 minutes and drain. Fire up the grill for indirect heat and add the wood. Fill a large aluminum foil pan with 1/8" water. Remove the grill grate, place the pan next to the coals (or the heat source for gas grills), and replace the grate.

  3. Coat the ribs on both sides with 1/4 cup of the rib rub. Place the ribs opposite the fire, over the water pan. Cover and cook at 250°F for 2 hours.

  4. Remove the ribs and place each rack on a large sheet of foil. Add 2 tablespoons of pineapple juice to each rack, wrap them tightly, and return them to the grill. Continue to cook the ribs until the meat begins to loosen from the bone, 45 to 60 minutes.

  5. Meanwhile, make the Real BBQ Sauce. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, jalapeño, and garlic, cooking them until soft, about 10 minutes. Add the remaining ingredients and bring the mixture to a boil, stirring occasionally. Pour the sauce into a container.

  6. Remove the ribs from the foil and return them to the grill, sprinkling them lightly with more rub. Cook the ribs for 20 more minutes, and then brush the BBQ sauce on both sides. Keep cooking the meat until it tears easily between the bones and the rack bends when you hold it in the middle with tongs, another 25 to 40 minutes.

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