BBQ Baby Back Ribs with Spicy Girls’ Dry Rub and Mop Sauce
- 3 racks Extra Tender Ribs, about 1 ½ pounds each
- 3 cups hickory or apple wood chips
- Vegetable oil, for brushing
Spicy Girls’ Dry Rub
- 1/4 cup kosher salt
- 2 Tbsp. black pepper, coarsely ground
- 1 Tbsp. coriander
- 2 Tbsp. cumin
- 2 Tbsp. paprika
- 2 Tbsp. thyme
- 2 Tbsp. chili powder
- 1/4 cup dark brown sugar, packed
Hickory Barbeque Mop Sauce
- 2 cups hickory barbeque sauce
- 1 Tbsp. liquid smoke
- 2 Tbsp. maple syrup
- 2 Tbsp. molasses, dark
- To make Spicy Girls’ Dry Rub, in medium bowl combine all ingredients for the rub and stir well to blend.
- Place ribs flat in a non-reactive roasting pan. Using 3/4 cup of the rub, sprinkle over both sides of each rack and rub in lightly. Set aside.
- Soak wood chips in cold water to cover for at least 30 minutes.
- Set up grill for indirect cooking.
- Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium.
- Drain chips and sprinkle half over the coals or place half in the grill’s smoker box. Place a disposable foil pan under the grate to catch drippings.
- Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals.
- Cover the grill and smoke-cook the ribs for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill for another 45 minutes.
- While ribs are grill-smoking, make Hickory Barbecue Mop Sauce. Combine hickory barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. Stir well to combine.
- When the ribs have cooked for a total of 1 ½ hours, brush the ribs generously with the mop sauce.
- Using long-handled tongs, slide the ribs onto the grate directly over the hot coals.
- Grill, uncovered, 5 minutes. Turn the ribs over, baste again, and grill another 5 minutes. Cut between the bones, slicing the racks into individual ribs. Serve immediately.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.