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.

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"PORK...enough said!"

Sherri Logan Williams

Crestview, FL

(Pop. 33,356)

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.

2011 Just A Pinch Recipe Club. Used by Permission.