Smoked BBQ Ribs
This recipe uses the 2-2-1 method for baby back ribs. The first 2 hours provide the smoke flavor, the next 2 hours in foil make them tender, and the last 1 hour directly on the grill forms a nice crust. You'll love the result!
Nutrition Facts
Ingredients
Instructions
Set up your ceramic grill or smoker for indirect cooking (i.e. use a heat defector or remote firebox). Use lump charcoal and preheat the grill for a 250 degree F burn.
Meanwhile, remove the membrane from the bottom of the ribs (peel it back at a bone and grip with a paper towel to pull off) and pat them dry with paper towels. Mix the honey and mustard and brush all over the ribs.
Whisk the dry spices together in a bowl to form a rub and then coat the ribs all over with it. You don't want to over season them...whatever easily sticks on after shaking them a bit is enough. For easy cleanup, I like to cover a half baking sheet with foil to make a tray for this step.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at 100daysofrealfood →Chef's Notes
Nutrition Facts
Nutrition Facts
Smoked BBQ Ribs
Amount Per Serving
Calories 739
Calories from Fat 441
% Daily Value*
Fat 49g75%Saturated Fat 17g106%Cholesterol 196mg65%Sodium 3055mg133%Potassium 1115mg32%Carbohydrates 23g8%Fiber 7g29%Sugar 10g11%Protein 58g116%
Vitamin A 5205IU104%Vitamin C 0.9mg1%Calcium 168mg17%Iron 5.8mg32% * Percent Daily Values are based on a 2000 calorie diet.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment