With the recent wonderful warm, sunny weather I’ve been spending a lot of time outside grilling and smoking. I’ve been mostly using a new Traeger grill, and this recipe for smoked baby back ribs is from Traeger. However, you could cook these ribs using any grill or smoker. Note: The difference in color of the two racks pictured are due to my using two different BBQ sauces. The one on the left is Stubbs and on the right is Sweet Baby Ray’s Sweet n’ Spicy Sauce.
Ingredients:
1/4 Cup Dark Brown Sugar
1/4 Cup Sea Salt
1/4 Cup Pimentón (Spanish Smoked Paprika)
2 Tbsp Freshly Ground Black Pepper
2 tsp. Granulated Onion
2 tsp. Granulated Garlic
1 tsp. Ground Cumin
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
4 (2-2 1/2 Lb) Racks Of Baby Back Ribs
2 Cups of your favorite Barbecue Sauce
Method
- Heat your grill to 250 degrees F.
- Make the dry rub: In a small bowl, whisk together the brown sugar, salt, pimentón, pepper, onion, garlic, cumin, cinnamon, and nutmeg.
- If your butcher has not already done so, remove the thin membrane from the bone-side of the ribs by working the tip of a paring or butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.
- Sprinkle the rub over both sides of the ribs, about 1 1/2 tablespoons per side.
- Insert a temperature probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke the ribs until the internal temperature reaches 205°F and the ribs are browned and very tender.
- Remove the ribs from the grill. Increase the grill temperature to 375°F.
- Brush the ribs with BBQ sauce on both sides. When the grill is hot, return the ribs to the grill, close the lid, and cook for 6-8 minutes per side, or until the sauce has set.
- Remove the ribs from the grill. Cut each rack into halves or individual ribs. Enjoy!
