Grilled Baby Back Ribs with Smoked Chile Dry Rub
Baby back pork ribs seasoned with dry rub, grilled for smoky flavor, and finished low and slow in the oven for juicy tenderness.
Servings: 8
Calories: 423kcal
Equipment
Ingredients
- 2 1/2 tablespoons coconut palm sugar or brown sugar
- 1 1/2 tablespoons hickory smoked sea salt or flaked kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 2 teaspoons black pepper
- 1/2 teaspoon chipotle chile powder
- 4 1/2 pounds baby back pork ribs
- 24 ounces beer 1-2 bottles
- BBQ sauce for serving any favorite
Instructions
PREPPING THE RIBS
- (OPTIONAL) Remove the silverskin from the ribs by slipping a butter knife under it enough to lift it off to get your finger under it. Peel it off the ribs by pulling it away from the rack in the opposite direction it is laying, like peeling the back off a sticker.
- Mix sugar, salt, paprika, cumin, onion, garlic, and pepper in a small dish until well combined. If the ribs are larger than your pan or grill, cut each rack of ribs into thirds so it's easier to handle. Sprinkle the seasoning over the meaty side of the ribs and rub with your fingertips to evenly cover the meat in a thin layer. (You may not use all the seasoning.)
- Set the ribs on a rimmed baking sheet, cover with plastic wrap and refrigerate for 4-24 hours.
USING A CHARCOAL GRILL
- In a charcoal grill, arrange hot coals on only one side of the grill to create a direct heat and indirect heat zone—this will allow you to move the ribs to cook more slowly. (If using wood chips or a water pan, put those on the grill while it is heating up so they are hot and ready when the ribs go on.)
- Start the ribs over medium direct heat to sear meat and caramelize the rub, browning each side for 5-6 minutes. At this point, you will want the lid on the grill but slightly ajar with an inch gap for good air circulation to keep the grill hot.
- Arrange the ribs on the indirect heat side of the grill. Keep the wood chips and water pan over direct heat. The goal is to create a steady, low stream of smoke to flavor the meat and cook the ribs at a lower temp about 350°F. TIP: Add moisture to the ribs by spritzing with beer, juice, or water if you don’t have a water pan set up.
- Continue to grill over indirect heat for another 20-30 minutes (the wood chips should be smoldering during this time).
USING A GAS GRILL
- Light the grill and heat it to 400°F. (If using wood chips or a water pan, put those on the grill while it is heating up so they are hot and ready when the ribs go on.)
- Start the ribs over medium direct heat to sear meat and caramelize the rub, 5-6 minutes. During these few minutes you can leave the lid closed, just keep an eye on it (turn the heat down if the meat is charring or flaring-up).
- Once the ribs are browned, turn the gas burners OFF on half of the grill to create an indirect heat zone. Arrange the ribs on the indirect heat side of the grill (over the burners you just turned off). Keep the wood chips and water pan over direct heat. The goal is to create a steady, low stream of smoke to flavor the meat and cook the ribs at a lower temp about 350°F. TIP: Add moisture to the ribs by spritzing with beer, juice, or water if you don’t have a water pan set up.
- Continue to grill over indirect heat for another 20-30 minutes (the wood chips should be smoldering during this time).
FINISH IN THE OVEN
- Once the ribs have a nice smoky aroma, remove them from the grill and place them on a rack (in a single layer if possible) in a roasting pan. Pour beer into the bottom of the pan and cover with a tent of aluminum foil (don't let the foil touch the meat while cooking).
- Bake at 325° for 2 1/2 to 3 hours or until the internal temp of the meat is between 190 to 203°F and is easily pierced with a fork and pulls away from the bone.
- Transfer to a cutting board and allow to cool slightly so you can cut ribs between the bones with a sharp knife for individual servings.
- At this point, you can brush with sauce and return to the grill or place it under the broiler for 5-6 minutes to caramelize the sauce and serve.
Notes
If you do not have a grill, simply do steps 1 and 5, extending the cooking time by 30 minutes.
Make-ahead for easy meals:
Once the ribs have been baked, you can freeze them and apply the sauce when ready to serve. To make gluten-free, use GF beer and barbecue sauce. The best way to get a smoky flavor with a grill to oven method: 1. Grill the ribs before baking so the grilled flavor gets locked in while they finish in the oven.
2. Add water—an inch or two of water in a disposable aluminum pan placed directly over the heat helps smoke flavor cling to the meat. If there’s no room for the water pan, using a spray bottle with apple juice, beer, or chicken broth to moisten the surface of the meat.
3. Add real hardwood chips. Wood chips smolder adding a smokier flavor than grills can produce alone. I use a stainless steel smoking pouch that is easy to use and works great! Grill manufacturers often have special baskets or other accessories for adding wood chips. Note: Only use food-safe wood chips; NEVER use wood scraps or treated lumber.
PRO TIP: Use wood pellets intended for smokers in place of smaller wood chips.
Once the ribs have been baked, you can freeze them and apply the sauce when ready to serve. To make gluten-free, use GF beer and barbecue sauce. The best way to get a smoky flavor with a grill to oven method: 1. Grill the ribs before baking so the grilled flavor gets locked in while they finish in the oven.
2. Add water—an inch or two of water in a disposable aluminum pan placed directly over the heat helps smoke flavor cling to the meat. If there’s no room for the water pan, using a spray bottle with apple juice, beer, or chicken broth to moisten the surface of the meat.
3. Add real hardwood chips. Wood chips smolder adding a smokier flavor than grills can produce alone. I use a stainless steel smoking pouch that is easy to use and works great! Grill manufacturers often have special baskets or other accessories for adding wood chips. Note: Only use food-safe wood chips; NEVER use wood scraps or treated lumber.
PRO TIP: Use wood pellets intended for smokers in place of smaller wood chips.
Nutrition
Calories: 423kcal | Carbohydrates: 9g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1464mg | Potassium: 480mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg