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Baby Back Ribs with BBQ Sauce




Difficulty:Easy
Prep Time:8 Hours
Cook Time:6 Hours
Serves:12

Nutritional Information

This recipe uses the 3-2-1 method; smoke for 3 hours, wrap in foil for 2 hours and rest for 1 hour.

Ingredients

  • For the Rub:
  • 3 tablespoons paprika
  • 3 tablespoons kosher salt
  • 3 tablespoons granulated garlic
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons sugar in the raw
  • 1 1/2 tablespoons chile powder
  • 1 1/2 tablespoons black pepper
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 tablespoons dried thyme
  • 3 racks baby back ribs
  • For the BBQ Sauce
  • 1/2 cup granulated sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon granulated garlic
  • 2 teaspoons kosher salt
  • 3 teaspoons black pepper
  • 1/2 cup white vinegar
  • 1 cup molasses
  • 1 cup ketchup
  • 3/4 cup mustard
  • 1/2 teaspoon cayenne
  • To Smoke
  • 1 ea apple wood chunks

Directions

  • 1. Combine all of the ingredients for the rub. Rub the ribs evenly, tightly wrap each rack of ribs individually with plastic wrap, place wrapped ribs in a container to catch any liquid and refrigerate overnight.
  • 2. Preheat the EGG to 225º using indirect heat and the smoking wood. Smoke the ribs for 3 hours. After 3 hours, remove the ribs and generously brush ribs with the bbq sauce. Then tightly wrap each rack of ribs individually using heavy duty foil, using 3 layers of foil for each rack of ribs. Cook for another 2 hours. Remove from the EGG and let the ribs rest in the foil packet for 1 hour.
  • 3. Combine all of the ingredients for the sauce. Bring to a gentle simmer and cook until desired thickness. Season to taste before serving with the ribs.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828