Easy smoked baby back ribs
These simple baby back ribs pack a serious punch of flavor without a lot of hard work.
Cut: Baby Back Ribs
Cooking Time: 3 Hours
- 2 racks Open Prairie® Natural* Pork baby back ribs (about 6 pounds total)
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 2 tsp salt (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- ¼ c apple cider vinegar
- ¼ c apple juice
- 2 large handfuls hickory, cherry or apple wood chips
- Large disposable foil pan
- Prepare an indirect medium fire 350°F. 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 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 ½ hours more (3 hours total). For charcoal grill, add 12 briquettes or small charcoal chunks every 30 minutes or so 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.
- TIP: Serve with roasted sweet potatoes and cucumber salad.
Total Fat: 36g
Total Carbohydrate: 3g