These flavor-packed Smokin' Baby Got Back Ribs are enough to get any cookout heated-up! Crestview, Fla. cook Sherri Logan Williams bowled us over with her simple recipe... so much so that she won the Just A Pinch Grill & WIN contest with these yummy ribs! Savory, sweet and smoky, these ribs truly are tops in my book.
See step-by-step photos of Sherri Logan Williams' Smokin' Baby Got Back Ribs recipe and thousands more recipes from other hometown Americans at:www.justapinch.com/ribs.
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SMOKIN' BABY GOT BACK RIBS
Sherri Logan Williams
What You Need
5-6 lb pork baby back ribs
3 tbsp kosher salt
3 tbsp brown sugar
1 tbsp garlic, granulated
1 tbsp onion, granulated
1 tbsp cumin, ground
1 tbsp chili powder
2 tbsp paprika, sweet mild
1 tbsp chipotle powder
1 tsp coriander, ground
1 tsp black pepper
2 c apple cider
2 tbsp extra virgin olive oil
1 lg lemon juice, fresh
1/2 c bbq sauce
1/2 c Jack Daniels
• Rub a generous amount of rub on ribs. Make sure they are evenly coated.
• Wrap ribs with plastic wrap and refrigerate over night.
• I use a propane powered smoker. Soak wood chips for at least 30 minutes. I use a mixture of hickory and oak chips.
• Fill the water pan with apple cider, beer or liquid of choice.
• Smoker temperature should be between 250-275 degrees. Baste ribs after the first hour as needed, to keep the ribs nice and moist. Change wood chips every 1 1/2 hours. Smoke for 4 hours until ribs are tender.
• Remove from smoker and cover with foil.
• If using a charcoal grill, place charcoal and/or wood chunks on one side of the grill and place the water pan underneath the the ribs on the grill rack. Maintain the grill temperature between 250-275 degrees. Change out charcoal and wood as needed.
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