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Categories Pork CSR's Pork Baby Back Ribs
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CSR's Pork Baby Back Ribs
Ingredients:

Rub:
1/2 cup (4 oz) coarse salt
1/2 cup (4 oz) turbinado sugar
1/4 cup (2 oz) granulated brown sugar
1 Tbsp granulated garlic
1 Tbsp granulated onion
2 Tbsp paprika
2 Tbsp chili powder
2 Tbsp freshly ground black pepper
2 tsp cayenne
1 Tbsp thyme leaves
1 Tbsp ground cumin
1 tsp ground nutmeg

Apple juice

Dijon mustard

Honey

Instructions:

Remove the membrane from the ribs on the bottom side, as it does make a difference to the tenderness.

Rub ribs with Dijon mustard and then apply rub.  Smoke for 1 hr with hickory, cherry and apple chips at 210-225 degrees indirect with a drip pan full of apple juice below.  When done, place the ribs in a double layer of foil, paste with honey and drop brown sugar liberally on both sides of the ribs.  Pour apple juice into the foil, wrap tightly, and cook for at least 2 1/2 to 3 hours at the above temp.  At this time it doesn’t matter if it is on the Egg or in an oven as you have already smoked the ribs (temp is temp when they are wrapped in foil), but you should know my preference.

Put the ribs back on the Egg and apply your favorite BBQ sauce.

Notes:
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:4 to 5 hours
Date:Sat 21 Nov 2009 02:48:16 UTCViewed:13052 times
Author:Chris Randle, Sr.Email:
Rating:3,91 (11 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
CSRComment added on: Sat 21 Nov 2009 02:56:50 UTC
I'm not a Vegan! Damn! May need to repost! :)
larryrsComment added on: Thu 17 Dec 2009 16:54:35 UTC
I did these the other day and they turned out perfect. Thanks
CSRComment added on: Tue 02 Mar 2010 06:09:16 UTC
I can't remember if I thanked larryrs or not for his appreciation of this recipe, but I will tonight. My wife will not let me take my leftover ribs from this to work, and my co-workers are not happy if I don't bring something to work for them to eat on Monday!

"You can't always get what you want." Rolling Stones
GrillinGreekComment added on: Wed 03 Mar 2010 03:10:52 UTC
I cant wait to try it...I'm a newbie and am in search of perfect baby back ribs...
csrComment added on: Sat 06 Mar 2010 04:16:00 UTC
Good luck, GGreek. I've had some friends that have deviated from this recipe with poor results, so make sure you don't if you want to give feedback on this, good or bad. BTW, if your temp gets around 250-275 or so after wrapping the ribs in foil it will still be fine. If you don't have a plate setter, you should for low and slow cooks like this and others.
csrComment added on: Sat 06 Mar 2010 04:17:27 UTC
Good luck, GGreek. I've had some friends that have deviated from this recipe with poor results, so make sure you don't if you want to give feedback on this, good or bad. BTW, if your temp gets around 250-275 or so after wrapping the ribs in foil it will still be fine. If you don't have a plate setter, you should for low and slow cooks like this and others.
bullfrog74Comment added on: Wed 25 Aug 2010 23:01:20 UTC
I'm looking forward to some great ribs this weekend. I'll use your recipe and let you know. I'll be sure and use my plate setter
Jamman1Comment added on: Wed 20 Oct 2010 17:32:36 UTC
This was the first thing I have ever smoked on my new BGE. Was kinda nervous about setting the heat. The BGE was so easy to "Dial-in" the correct temp. Don't know way I did'nt get a BGE 5 years ago! The ribs turned out "Fantastic" they were very tender and the spice was good. Thanks for letting us novices learn from your experience.
msComment added on: Tue 09 Nov 2010 12:31:29 UTC
Super ribs! Made it twice and the family cannot think of a single thing to change. Definitely a standard recipe in our house. Thanks!
csrComment added on: Sun 09 Jan 2011 05:06:33 UTC
Thanks, Jam and ms. As a Texan, I will put my rib recipe against anyone.

However, the best BBQ sauce I've ever had was in St. Louis at Pappy's Smokehouse. I/they pretty much follow the recipe that is here, but goodness follows when you paste their sauce on your ribs.

I'm not selling them here, but I only buy my BBQ sauce from them online.
zhambyComment added on: Mon 28 Mar 2011 01:18:47 UTC
Made these for the first time (2nd time using our BGE), and it was really, really salty. I followed the rub recipe exactly, did I use too much rub or is it a preference thing? Otherwise, the meat was perfect! Also, what does wrapping it in foil do? I did wrap it, but only once, what is the difference? Thanks for the recipe!
csrComment added on: Thu 19 May 2011 03:03:39 UTC
I guess you need to cut the salt in half, as it's a personal preference for sure. Wrapping in foil let's the juice steam the ribs. Double wrap is just to keep the juices from leaking out in case you spring a leak from the first layer.
csrComment added on: Thu 19 May 2011 03:06:18 UTC
I guess you need to cut the salt in half, as it's a personal preference for sure. Wrapping in foil let's the juice steam the ribs. Double wrap is just to keep the juices from leaking out in case you spring a leak from the first layer.
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