6 racks baby back ribs (4 to 6 lbs.)
12 T. Sweet & Hot Rub
3 C. of your favorite barbecue sauce
Sweet & Hot Rub for Ribs, Chicken
3 T. kosher salt
3 T. black pepper
3 T. paprika
3 T. brown sugar
Stir ingredients together in a mixing bowl.
If cooking in oven: Smoke baste of 3 T. butter melted,
mixed with 1/2 t. liquid smoke
If cooking on grill: 2 cups wood chips, preferably apple, soaked in 2 cups
apple cider or water 1 hour; drained
Remove the thin, papery skin on the back of each rack of ribs, or ask your
butcher to do it. (Pull it off in a sheet with your fingers, using a
corner of a dish towel for a secure grip.) Sprinkle 2/3 of the rub on both
sides of the ribs, patting it in with your fingers. Let rest for 30
minutes, while you light the grill or preheat the oven.
Grill method: Set up grill for indirect grilling. (See instructions
below.) Place ribs on a rack in the center of the grill away from the heat
and cook for 1 hour.
Oven method: Preheat to 350°F. Brush the ribs with the smoke baste.
Arrange the ribs on baking sheets with rims or on large roasting pans.
Bake for 1 hour.
Brush ribs with 1/3 of the sauce. Cook 15-30 minutes more. The meat will
be very tender and will have pulled back from the ends of the bones.
Transfer ribs to a platter. Brush with more sauce. Sprinkle with remaining
rub. Serve remaining sauce on the side.
The rib and chicken recipes use a technique called indirect grilling. This
quick, easy, fail-proof method effectively turns your grill into a
For charcoal grill:
Light coals. Wait until they glow red. Rake coals into two piles at
opposite sides of the grill Put an aluminum-foil drip pan in center,
between the coals. Install the grate and put food in the center over the
drip pan. Toss presoaked, drained wood chips on coals. Cover the grill;
adjust vent holes to obtain a 350°F. temperature. After an hour, add 10
fresh coals to each side and leave the grill uncovered until the coals
For gas grill:
Two-burner grill: Preheat one side to high; put food on other.
Three-burner grill: Light the front and rear, or right and left, burners
and cook food in the center.
Light outside burners; cook food in center.
Using wood chips:
If your grill has a smoker box, follow the manufacturer's instructions. If
not, wrap chips in foil, poke holes in the top and place package over a
burner. On many gas grills, you must preheat the grill to high to get the
chips smoking, then reduce the heat to the desired temperature.