| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 30 min |
| Cook: | 2 hr 30 min |
| Yield: | 8-10 servings |
Ingredients
- Kosher salt and freshly ground pepper
- 3/4 cup garlic powder
- 1/2 cup dried oregano
- 1/2 cup celery seeds, toasted
- 1 cup smoked paprika
- 1/2 cup chili powder
- 3/4 cup ancho chile powder
- 3/4 cup distilled white vinegar
- Juice of 2 lemons
- 4 slabs baby back pork ribs (about 2 pounds each)
Instructions
- Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
- Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
- Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
- Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 964 |
| Total Fat | 65 g |
| Saturated Fat | 22 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 13 g |
| Sugar | 3 g |
| Protein | 76 g |
| Cholesterol | 250 mg |
| Sodium | 1023 mg |
Reviews
It was really good, I think the only difference I would change next time is maybe drizzle honey right at the end to bring Inna little sweet.
A
So sorry Tyler but I was not crazy about this recipe. I love love love so many things you cook but this wasn’t one of them. In my opinion,ribs need some sweet to them and the flavor just wasn’t there.
I was in a hurry to find a new recipe for my ribs. I’d used something from Alton Brown with some success but wanted to try something new/different. When I read the recipe I had to reread it to be sure: no brown sugar!? I had my wife read it, too. No brown sugar in the recipe, hmmm… I went ahead with it trusting the source more than I did my own instincts. Sadly, the rub tasted like trash or more to the point, ash! I had to trim all of the smoked tips to remove the taste. The meat was great, but that was attributable to my smoker, ,NOT the rub. Next time I will use my instincts and what Alton Brown taught me with regard to rubs and ratios: 8:3:1. OH, BTW: the recipe doesn’t go over temperature of smoker. Users beware, this recipe ruins the best part of smoking meats, licking your fingers.
@themarkcarter
@themarkcarter
Excellent rub recipe. I smoked 7+ pounds of country ribs for 7 hours. Probably could have gotten by with 6 hours.
Not that great. My hubby just made these and he really liked them but I thought they were really dry. Lots of seasoning on them but I tend to like ribs that are juicier and have more of a sauce then a rub. Just my preference but they do have a lot of flavor for sure. I will try a different recipe next time.
I used thie recipe for the rub which smells and tastes great, but definitely could cut it in half or a quarter . I did 3 racks and still have 75% of the rub. I was heavy handed with the rub in application too, so next time less is more!
The ribs cooked perfectly , I used a small smoker box in my gas grill …good stuff ! Just follow the directions 😉
am i reading this right, this ends of to be a cup of rub per rib slab??
sorry to post a comment when i haven’t made them yet, gave them a good star rating cause the ingredients are familiar and i’ve used similar before with good results, but never so much!
Was looking through our copy of Food Magazine for some inspiration and came across this recipe. I had not previously barbequed anything using a dry rub, let alone tried to cook anything over a period of 2 1/2 hours, so I figured this was going to be interesting. The dry rub intself was, of course, easy to make. I found myself leaving out both the celery seed and the toasted sesame seeds – some might consider it heretical to alter a recipe on one’s first attempt, but the dry rub turned out just fine.
Cooking the rib themselves was a bit of an adventure. Gas grill recently filled, ready to go, only to discover some sort of problem with the gas line. Grill would not stay lit. Horrors! My wife and I do have a charcoal grill, but had not yet used it – and it has been so long since I have cooked ANYTHING on a gas grill that I was reluctant to say the least. But am happy to report an unqualified success! And it could not have been easier: simply remember to spray with the lemon/vinegar mixture, turn once or twice, and one cannot go wrong.
When finished, the ribs had that spicy, smokey flavor I was loooking for. Complemented the ribs with the cilantro-lime cole slaw I found in the same magazine issue. Will definitely make this again!