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Baby Back Ribs

Source of Recipe


From "Barbecue Nation" by Fred Thompson



List of Ingredients



• 1 cup hickory or oak wood chips
  
• 3 pounds baby-back pork ribs
  
• ¼ cup Dijon mustard
  
• 1 Tbsp firmly packed light brown sugar
  
• 1 Tbsp paprika
  
• 1 tsp chili powder
  
• ¼ tsp cayenne pepper
  
• ¼ tsp kosher salt
  
• Coarsely ground black pepper, to taste
  
• 1 cup apple cider, in a spray bottle
  
• 1 cup prepared barbecue sauce
  
• 2 Tbsp clover honey
  






Instructions



1. Prepare a grill for indirect cooking. Soak the wood chips in a bowl of water for 1 hour prior to cooking. Allow ribs to come to room temperature.
   
   
2. With charcoal, light and preheat the grill. Once heated, divide the coals into two piles on either side. The center should have no coals in it. Alternatively, move all the coals to one side. Maintain the grill at about 200 degrees, and add fresh coals as needed. With gas, preheat the grill by lighting all the burners, then turn off the center burner (in the case of three-burner grills) or turn off one side (for two-burner models). Maintain the grill at about 200 degrees.
   
   
3. Just before cooking, add about half of the wood chips to the coals (or place them in a metal box or foil pan and set over the gas burner). Rub the ribs with the mustard and set aside. In a small bowl, mix together the brown sugar, paprika, chili powder, cayenne pepper and salt. Sprinkle this mixture evenly over both sides of the ribs. Season the ribs with black pepper.
   
   
4. Place the ribs on the unheated side of the grill, bone side down. Cover and smoke for about 3 hours, adding additional charcoal (if using) and wood chips as needed. Every 45 minutes, spray the ribs with apple cider. The ribs are ready for the next step when you can grab them with a pair of tongs, lift them up, and they bend easily.
   
   
5. Move the ribs to the heated side of the grill. Brush the ribs with barbecue sauce, then close the grill and cook 6 minutes. Turn the ribs, brush the other side with barbecue sauce, close the grill, and cook another 6 minutes. Arrange the ribs to be meat side up, drizzle them with honey, close the grill and cook another 3 minutes to set the glaze.