Slow Smoked Baby Back Ribs

Barbecued Baby Back Ribs

These barbecued baby back ribs are first brined to keep them incredibly juicy, then generously coated with a superlative spice rub featuring paprika, chili, cumin, and pepper. They are meticulously grilled low and slow until they achieve an exquisite, almost fall-off-the-bone tenderness. The resulting flavor is so spectacular and self-sufficient that no additional sauce is needed.

By David Leite

Ingredients

For the Dry Rub (makes 1 cup)

• 4 tablespoons sweet paprika
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 1 tablespoon dried oregano
• 1 tablespoon granulated sugar
• 1 tablespoon ground black pepper
• 1 tablespoon ground white pepper
• 1 to 2 teaspoons cayenne pepper (adjust to desired heat level)

For the Baby Back Ribs

• 1/2 cup table salt* (see notes on salt substitution)
• 1/4 cup granulated sugar
• 4 quarts cold water
• 2 (2-pound) full racks baby back ribs or loin back ribs, membranes removed (as described above)
• 1/4 cup dry rub (prepared above)
• 2 (3-inch) wood chunks (hickory, pecan, or apple are great choices)

Instructions

1. Make the Dry Rub

• In a small bowl, combine all the dry rub ingredients: sweet paprika, chili powder, ground cumin, dark brown sugar, salt, dried oregano, granulated sugar, ground black pepper, ground white pepper, and cayenne pepper. Mix thoroughly until well combined. Store any unused rub in an airtight container for future use. This blend offers a balanced profile of savory, sweet, and a hint of heat, perfectly complementing the pork.

2. Brine the Baby Back Ribs

• In a container large enough to fully submerge the rib racks, combine the 1/2 cup table salt, 1/4 cup granulated sugar, and 4 quarts of cold water. Stir diligently for about 2 minutes until both the salt and sugar are completely dissolved. Brining is a fantastic technique that infuses moisture and flavor deep into the meat, ensuring the ribs remain tender and juicy throughout the long grilling process.
• Carefully submerge the prepared baby back ribs into the brine solution. Ensure they are fully covered. Place the container in the refrigerator and allow the ribs to brine for 1 hour. Do not over-brine, as this can make the ribs too salty.
• After 1 hour, remove the ribs from the brine. Discard the brining liquid. Thoroughly pat the ribs dry on all sides with paper towels. Removing excess moisture is crucial for the rub to adhere properly and for achieving a good crust during grilling.
• Place the dried rib racks on a rimmed baking sheet. Evenly rub each side of each rack with approximately 1 tablespoon of the prepared dry rub, ensuring every surface is well-covered. Gently press the rub into the meat. Refrigerate the rubbed ribs for at least 30 minutes, or preferably overnight, to allow the flavors to meld and penetrate the meat. This resting period enhances the rub’s effectiveness.

3. Prepare the Grill for Indirect Cooking

• While the ribs are brining or resting with the rub, begin preparing your wood chunks. Soak the 2 (3-inch) wood chunks in cold water to cover for at least 1 hour. Soaking prevents them from burning too quickly and helps them produce a steady stream of smoke for a longer duration, infusing the ribs with that delicious smoky flavor.
• Next, prepare your charcoal. Light a large chimney starter filled about three-quarters full with charcoal briquettes (approximately 4 1/2 quarts). Allow the briquettes to burn until they are completely covered with a layer of fine gray ash, which typically takes about 30 minutes. This indicates they are ready for placement on the grill.
• Construct a modified two-level fire setup in your charcoal grill. Spread all the lit coals on one side of the grill, piling them up to a height of 2 or 3 briquettes. This creates a hot zone. Leave the other half of the grill completely free of coals, establishing a cooler, indirect cooking zone. Ensure the bottom vents of your grill are completely open to allow for maximum airflow and heat.
• Drain the soaked wood chips and carefully place them directly on top of the lit charcoal briquettes. Place the cooking grate back into position. Open the grill lid vents completely. Cover the grill with its lid, positioning it so that the vents are directly opposite the wood chunks. This setup helps to draw the smoke across the entire cooking surface and over the food on the indirect side. Allow the grate to heat for 5 minutes before adding the ribs. This ensures an even cooking temperature.

4. Grill the Baby Back Ribs Low and Slow

• Once your grill is properly set up and preheated, carefully place the seasoned baby back ribs on the cooler side of the grill (the side with no coals). Cover the grill immediately, again ensuring the lid vents are opposite the wood chunks to maintain a consistent smoke flow over the ribs. The internal temperature inside the grill should initially register around 350°F (175°C) but will gradually drop as the cooking progresses.
• Continue cooking the ribs for approximately 2 hours. During this period, the grill temperature will naturally start to drop to about 250°F (120°C). It is crucial to manage the heat and airflow throughout the cooking process. Every 30 minutes, flip the rib racks and rotate them 180 degrees, switching their positions so that the rack closest to the fire is moved to the outside, and vice versa. This ensures even cooking and promotes consistent smoky flavor across both racks. Monitor the temperature and adjust vents as needed to maintain a low and slow environment.
• After the initial 2 hours, add about 10 fresh charcoal briquettes to the existing pile of coals to boost the heat and maintain consistency. Continue to cook the ribs for an additional 1 1/2 to 2 hours, aiming for a grill temperature of 275 to 300°F (135 to 150°C). During this final stage, maintain the routine of flipping, rotating, and switching the ribs every 30 minutes. The ribs are done when the meat easily pulls away from the bone with gentle pressure, indicating exceptional tenderness. You should see a slight pull-back of the meat from the bone ends.
• Once the ribs are perfectly tender, transfer them to a clean cutting board. Allow them to rest for 10-15 minutes before cutting. This resting period allows the juices to redistribute throughout the meat, resulting in an even more succulent final product. Using a sharp knife, carefully cut between the bones to separate the individual ribs. Pile the perfectly barbecued ribs onto a platter and serve them immediately. Watch them disappear quickly – they are truly irresistible!

Originally published August 5, 2005.

Notes

*Understanding Kosher Salt vs. Table Salt in Brining

When preparing brine, the type of salt you use significantly impacts the final result due to differences in density. Simply substituting kosher salt for table salt in a 1:1 ratio by volume can lead to an overly salty or under-salted brine. This complexity is further compounded by the fact that different brands of kosher salt (e.g., Diamond Crystal and Morton) have varying densities themselves. To ensure your brine is perfectly balanced and your ribs achieve optimal juiciness and seasoning, we’ve done the testing for you. Please refer to this handy conversion chart:

For 1/2 cup of table salt, use:

• 1 cup Diamond Crystal Kosher Salt
• OR 3/4 cup Morton Kosher Salt

Using the correct conversion is key to achieving the desired tenderness and flavor without making your ribs excessively salty. Always measure carefully!

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.