Baby Back Ribs with Dry Rub
- 3 racks pork baby back ribs 1 1/2 pounds each
- 3 cups hickory or apple wood chips
- vegetable oil
- 1/4 cup kosher salt
- 2 Tbs. coarsely ground black pepper
- 1 Tbs. ground coriander
- 3 Tbs. ground cumin
- 2 Tbs. paprika
- 2 Tbs. dried thyme
- 2 Tbs. chili powder
- 1/4 cup packed dark brown sugar
- 2 cups barbecue sauce
- 1 Tbs. liquid smoke
- 2 Tbs. maple syrup
- 2 Tbs. dark molasses
- To make rub, combine ingredients in medium bowl. Place ribs flat in a non-reactive roasting pan. Using 3/4 cup of rub, sprinkle over both sides of each rack and rub lightly. Soak wood chips in cold water for at least 30 minutes. Set up grill for indirect cooking. Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium. Drain chips and sprinkle half over coals or place half inside grill’s smoker box. Place disposable foil pan under the grate to catch drippings. Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals. Cover and cook for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill another 45 minutes.
- While ribs are cooking, combine barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. When ribs have cooked for a total of 1 1/2 hours, brush generously with sauce. Using tongs, slide the rib onto the grate directly over the hot coals. Grill, uncovered 5 minutes. Turn ribs over, baste again and grill another 5 minutes. Cut between bones, slicing racks into individual ribs. Serve immediately. Serves 6-8.
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