Sauce
1
tablespoon extra virgin olive oil
1/2
teaspoon granulated garlic
1/2
teaspoon pure chile powder
1/2
teaspoon ground cumin
2/3
cup ketchup
1/3
cup of your favorite cola, root beer gives a very
nice flavor
2
tablespoons soy sauce
2
tablespoons cider vinegar
1/4
teaspoon freshly ground black pepper
1/8
teaspoon mesquite liquid smoke
2
racks baby back ribs, 1 1/2 to 2 pounds each
Rub
2
teaspoons kosher salt
1
teaspoon granulated garlic
1
teaspoon pure chile powder
1
teaspoon freshly ground black pepper
About
2 cups apple chips or hickory chips, soaked in water
for at least 1 hour
1
tablespoon extra virgin olive oil1/2
teaspoon granulated garlic1/2
teaspoon pure chile powder1/2
teaspoon ground cumin2/3
cup ketchup1/3
cup of your favorite cola, root beer gives a very
nice flavor2
tablespoons soy sauce2
tablespoons cider vinegar1/4
teaspoon freshly ground black pepper1/8
teaspoon mesquite liquid smoke2
racks baby back ribs, 1 1/2 to 2 pounds eachRub
2
teaspoons kosher salt1
teaspoon granulated garlic1
teaspoon pure chile powder1
teaspoon freshly ground black pepperAbout
2 cups apple chips or hickory chips, soaked in water
for at least 1 hour
1. To make the sauce: In a medium
saucepan over medium heat, warm the oil. Add the
garlic, chile powder and cumin. Cook for 30 seconds,
stirring occasionally. Add the remaining sauce
ingredients, whisk them together and allow the sauce
to simmer for about 5 minutes.
2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
3. To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
4. Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
5. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.
2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
3. To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
4. Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
5. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.