Barbecued Baby Back Ribs
- Ready In:
- 2hrs 5mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 1⁄2 - 4 lbs pork back ribs
- 1 tablespoon paprika
- 1 1⁄2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon dried sage, crushed
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup apple juice or 1/2 cup apple cider
directions
- Trim the fat from the ribs.
- In a bowl, add the paprika, garlic salt, onion powder, dried sage, celery seeds, and cayenne pepper; stir to combine.
- Sprinkle the rub mixture over both sides of the ribs; rub in using your fingers.
- Prepare grill for indirect grilling; medium heat.
- Place ribs with the bone side down on the grill rack over the drip pan.
- Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brush occasionally with apple juice after the ribs have grilled for 45 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
MMMMMMMMmmmmmm! The best ribs ever. I prepared 2lbs of ribs, cut back on the sage, added 1/2 tsp cumin, and omitted the apple juice, because I ended up baking these foil-wrapped in the oven for 4 1/2 hours at 225F. Nothing else needed doing when I unwrapped them, except eat them. Thanks so much for your recipe, NurseDi!
-
We love ribs and your recipe is soooo good. The rub mixture was great. Hubby put some apple juice in a spray bottle and sprayed it on instead of brushing....seemed to work well. We will be using you rib recipe from now on. We have some out of town guests coming and we can't wait to fix these for them....thanks....Stephanie
-
These ribs were very good. But will confess the sage threw me, so I was a little skeptical about using it, and so I left it out. I don't usually do that, but I kept looking at all the baby backs I had to cook and got a little nervous. Next time I will add the sage and try one slab, I shouldn't be such a chicken ha! Nonetheless we loved your recipe!
see 2 more reviews
Tweaks
-
Nurse Di, this is the first dry rub I've ever tried with Ribs - my wet confection is legendary with my crew of beer swilling Stiller fans. These were the best ribs we've ever had, even though I wasn't watching the fire closely enough. (See, there was this girl...) Recommendation: If cooking with baby backs instead of spare ribs, cut the charcoal you are used to using to get medium heat in half, and watch the ribs very carefully. If your hands burn separating for indirect, it's TOO HOT. Even dried out a little, these were FABULOUS and a big hit at my tailgate.