SMOKY RIBS

August 18, 2012

Juicy, meat-falling-off-of-the-bone ribs…do I have your attention yet? This smoky ribs recipe is sure to hit the spot! I originally wanted to make this on the grill but it was raining so I had to opt to make it in the oven…and be locked indoors with my two boys who were desperate to play outisde. Rain or shine, grill or oven this will brighten any day!

Smoky Ribs

Ingredients

1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
1/4 cup Cajun seasoning
3 tablespoons smoked or sweet paprika
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground mustard
2 racks baby back pork ribs (about 2 1/2 pounds total)

Prepare

Prep the Ribs

1.Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
2.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
3.Fold foil and parchment around ribs, crimping the edges together to form a packet.

Cook in the Oven

1.Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
2.Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
3.Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
Cook on the Grill

1.Set up a grill for indirect cooking: Arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
2.Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
3.Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.

Smoky Ribs
Serves 10
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Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
2 hr 40 min
Ingredients
  1. 1/2 cup packed dark-brown sugar
  2. Coarse salt and ground pepper
  3. 1/4 cup Cajun seasoning
  4. 3 tablespoons smoked or sweet paprika
  5. 1 1/2 teaspoons cayenne pepper
  6. 1 1/2 teaspoons ground mustard
  7. 2 full racks pork ribs
Instructions
  1. Prep the Ribs
  2. Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.
  3. Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with rub.
  4. Fold foil and parchment around ribs, crimping the edges together to form a packet.
  5. Cook in the Oven
  6. Preheat oven to 300 degrees. Place rib packets on a rimmed baking sheet. Bake until a knife can pierce meat with no resistance, 2 to 2 1/2 hours.
  7. Remove ribs from oven. Heat broiler. Unwrap ribs, place on sheet, and brush with Chipotle Sauce.
  8. Broil until sauce is bubbling and ribs are lightly charred, about 5 minutes, brushing with more sauce if desired.
  9. Cook on the Grill
  10. Set up a grill for indirect cooking: Arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.
  11. Place rib packets on cooler side of grill, standing them upright on long sides. Cover grill and cook until a knife can pierce meat with no resistance, about 2 1/2 hours (if using a charcoal grill, add a couple handfuls of coals every half hour to maintain 300 degrees).
  12. Remove ribs from grill, unwrap, and brush with Chipotle Sauce. If using a charcoal grill, lift grate to carefully spread out hot coals. On a gas grill, place ribs directly over heat source. Grill until sauce is bubbling and ribs are lightly charred, 2 minutes per side, brushing with more sauce if desired.
Florida Girl Cooks http://floridagirlcooks.com/
smoky ribs, ribs, roasting, cooking, summer, entertaining

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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