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Smoky Baby Back Ribs

  • Servings:

    Serves 6 to 8 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    240 minutes

Ingredients

To make his award-winning ribs, Massachusetts-based barbecue pro Bill Gillespie uses an insulated, cabinet-style smoker set to 250 degrees; we've adapted his recipe to work on a standard grill. You can rub the ribs with the mustard and spice rub, wrap tightly, and refrigerate for up to 2 days. Recipe adapted from The Smoking Bacon & Hog Cookbook, $21.99, Page Street Publishing.
1/2 cup packed brown sugar (Barbecue Seasoning)
1/2 cup paprika (Barbecue Seasoning)
1 Tbsp. chili powder (Barbecue Seasoning)
1 Tbsp. garlic powder (Barbecue Seasoning)
1 Tbsp. onion powder (Barbecue Seasoning)
1 Tbsp. Salt (Barbecue Seasoning)
1 Tbsp. Pepper (Barbecue Seasoning)
1 tsp. cayenne pepper (Barbecue Seasoning)
2 racks baby back ribs (about 2 lb. each), membranes removed (Baby Back Ribs)
1/4 cup yellow mustard (Baby Back Ribs)
2 cups apple wood chips, soaked for 30 minutes and drained (Baby Back Ribs)
1 cup honey (Baby Back Ribs)
1/2 cup packed brown sugar (Baby Back Ribs)
4 Tbsp. unsalted butter, diced (Baby Back Ribs)
1 cup barbecue sauce (Baby Back Ribs)
Smoky Baby Back Ribs

Directions

1. For the spice rub: In a medium bowl, stir together all ingredients until combined. Store in an airtight container until ready to use and for up to 1 year.
2. Coat ribs evenly with mustard and sprinkle all over with 1 cup barbecue seasoning, pressing to adhere (store leftover seasoning in an airtight container at room temperature for another use); let sit at room temperature for 1 hour. Wrap drained wood chips in a large piece of aluminum foil to form a packet and poke surface all over with the tip of a paring knife.
3. Set up grill for indirect cooking by heating the primary burner to medium-high. Place foil packet directly on burner, cover grill, and heat until packet is smoking, about 10 minutes. Place ribs on cool side of grill, meat-side up, and cook for 2 1/2 hours, adjusting primary burner as necessary to maintain temperature of 250 degrees.
4. Cut two 18x24" sheets of heavy-duty aluminum foil. Whisk honey and sugar until combined and pour evenly onto center of each sheet. Scatter butter pieces over honey mixture and top with ribs (meat-side down). Pour barbecue sauce evenly over ribs, wrap each slab tightly in foil, and place packets meat-side down onto cool side of grill. Cover grill and continue to cook until meat is tender but not falling off the bone, about 1 hour (meat should shrink away from the bone by about 1/2").
5. Unwrap ribs and transfer to a cutting board, reserving cooking juices. Tent ribs with foil and let rest 20 minutes. Brush with reserved juices, cut between bones, and serve.
Source: Hannaford fresh Magazine, July - August 2016

Nutrition

Nutritional Facts
Servings Serves 6 to 8
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 6 g (30%)
Cholesterol 60 mg (20%)
Sodium 640 mg (26%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 0 g (0%)
Protein 16 g (26%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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