Bubba's Bunch Barbecued Baby Back Ribs Recipe

Recipe provided by Elizabeth Karmel

• Difficulty: Intermediate
• Servings: 4
• Total time: 2 hours 55 minutes
• Preparation: 20 minutes
• Rest time: 35 minutes
• Cooking time: 2 hours

Ingredients

• 4 racks of baby back ribs
• Soaked wood chips (optional)
• 2 lemons, halved
• 1/4 cup Classic BBQ Rub (recipe below)
• Your favorite barbecue sauce

Classic BBQ Rub

• 2 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 3 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon celery salt
• 1 teaspoon crushed oregano

Instructions

1. Prepare your charcoal fire or preheat your gas grill. If desired, remove the thin silver membrane from the underside of the ribs and set your grill for indirect heat. Place soaked wood chips directly on the charcoal or in a smoker box on a gas grill. Rub lemon halves over both sides of the ribs, squeezing to release juice, then let rest for 5 minutes. Apply the spice rub generously all over and cover, allowing them to rest for 15 to 20 minutes.
2. Position the ribs bone-side down on the cooking grate or in a rib rack over medium-low direct heat, away from any flame. Cover the grill, aiming for around 325F if your grill has a thermometer, and cook for 1 to 2 hours until meat is tender and pulls back from the rib bone ends.
3. Keep the grill closed during the first 30 minutes to maintain heat and smoke. If rib edges begin to char, stack them in the grill's center and reduce heat slightly. About 20 minutes before finishing, unstack and brush with barbecue sauce. Remove ribs and rest for 10 minutes before serving. Warm any remaining sauce and serve alongside if desired.

Classic BBQ Rub Recipe

Yield: Approximately 1 cup

1. Combine smoked paprika, kosher salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper, onion powder, garlic powder, celery salt, and crushed oregano in a bowl.
2. For a finer texture, use a spice grinder to blend ingredients thoroughly until the mixture is uniform and powdery with a tan color. This is especially useful if you plan to incorporate the rub into homemade barbecue sauces.
3. Store any leftover rub in an airtight container for up to 6 months.

Recipe source: Elizabeth Karmel, Girls at the Grill