2 Open Prairie® Natural* Pork baby back rib racks, about 6 pounds total
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons salt (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/4 cup apple cider vinegar
1/4 cup apple juice
Large disposable foil pan
2 large handfuls hickory, cherry or applewood chips
Protein: 50 g
Fat: 36 g
Saturated Fat: 13 g
Trans Fat: 0 g
Sodium: 203 mg
Cholesterol: 171 mg
Total Carbohydrates: 3 g
Dietary Fiber: 1 g
Sugars: 1 g
Prepare an indirect medium fire (350ºF/180ºC). For gas grill, heat grill to medium. Turn off any burners directly below where the ribs will go. For a charcoal grill, bank ignited coals to one side of grill grate, place foil drip pan in empty area of grate Add 2 cups water to the pan. You do not need a drip pan for a charcoal grill
If desired, pull off membrane from bone side of ribs. In small bowl mix cumin, oregano, salt, if using, with the garlic powder, onion powder, and pepper. Season Open Prairie Natural Pork Baby Back Ribs all over with cumin mixture.
Add 1 handful of unsoaked wood chips to coals or smoker box of gas grill according to manufacturer’s instructions. In spray bottle or small bowl, mix vinegar and juice; set aside.
Put ribs on grill (over turned-off burners or pan). Cover grill and cook for 30 minutes. Spray (or brush) ribs with vinegar mixture and add remaining wood chips. Continue cooking, spraying every 30 minutes, until ribs bend easily in half when the rack is folded and meat has pulled about ½-inch from ends of bones, about 2 1/2 hours more (3 hours total). For charcoal grill, add 12 briquettes or small charcoal chunks every 30 minutes or so as to maintain temperature. Leave grill lid off for about 5 minutes to help ignite briquettes, then close grill.
Remove from grill. Let stand 5 minutes and cut between bones into servings.
Serving Suggestions: Serve with roasted sweet potatoes and cucumber salad.