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Southwestern Baby Backs

Prep Time:8 Hours
Cook Time:6 Hours

Nutritional Information

Baby back ribs use the 3-2-1 smoking method. This is a great way for them to be tender and delicious!


  • 1 tablespoon dried thyme
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 racks baby back ribs
  • 3 cups barbecue sauce


  • 1. In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
  • 2. Let ribs sit at room temperature for 1 hour. Preheat the EGG to 225º F using indirect heat.
  • 3. Add the smoking wood and cook the ribs for 3 hours.
  • 4. Wrap the ribs in foil and continue to cook for 2 hours.
  • 5. The last hour, baste the ribs with the bbq sauce, until the meat begins to pull apart from the bones.
  • 6. Let the ribs rest for 10 minutes before serving.

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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