Dirty Dick's Grilled Baby Back Ribs Recipe


Nutrition

Cal/Serving: 733
Daily Value: 37%
Servings: 6

Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat39g60%
Saturated13g67%
Trans0g0%
Carbs53g18%
Fiber5g19%
Sugars36g0%
Protein46g91%
Cholesterol156mg52%
Sodium2725mg114%
Calcium156mg16%
Magnesium75mg19%
Potassium1045mg30%
Iron5mg29%
Zinc6mg43%
Phosphorus412mg59%
Vitamin A3707IU74%
Vitamin C1mg2%
Thiamin (B1)1mg72%
Riboflavin (B2)1mg48%
Niacin (B3)17mg84%
Vitamin B61mg62%
Folic Acid (B9)11µg3%
Vitamin B121µg21%
Vitamin D2µg1%
Vitamin E4mg20%
Vitamin K23µg28%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Dirty Dick's Grilled Baby Back Ribs
Ardie A. Davis and Paul Kirk

We credit Richard Westhaver with being an innovator in helping promote New England competition barbecue into a rapidly growing network of contenders who continue to show up on the awards stage at major contests everywhere. Competing as Dirty Dick and the Legless Wonders, Westhaver's team has garnered its share of awards. With this recipe, Westhaver demonstrates an easy way to barbecue baby backs that are high on flavor.

Click here to see 9 Mouthwatering Rib Recipes.

5
Ratings2

INGREDIENTS

For Dirty Dick's barbecue spice :

  • 6 tablespoons kosher salt
  • 6 tablespoons light brown sugar
  • 1/4 cup paprika
  • 3 tablespoons chili powder
  • 2 tablespoons freshly ground black pepper
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon lemon pepper
  • 1 tablespoon dried thyme, crushed
  • 1 tablespoon dried tarragon, crushed
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin

For the ribs :

  • 2 slabs baby back ribs, membrane removed, trimmed (about 3 pounds)
  • Apple juice, for spraying
  • 2 cups Dirty Dick’s Barbecue sauce or your favorite barbecue sauce

DIRECTIONS

For Dirty Dick's barbecue spice :

In a bowl, mix all of the ingredients together thoroughly and sift through a strainer twice. Transfer to an airtight container. This will keep stored away from heat, light, and moisture for up to 6 months.

For the ribs :

Rub each side of the ribs with 1 tablespoon of the barbecue spice. Wrap and refrigerate overnight.

The next day, before placing the ribs on the grill, reseason them. Place about 50 briquettes on one side of a charcoal grill and light them.

Once the coals are ready, throw on 2 handfuls of wood chips. Place the grate over the fire and put the ribs on the side opposite the fire. Close the lid. Open the top and bottom vents on the grill about two-thirds of the way. Place a candy thermometer in the top vent to monitor the temperature. (The ideal temperature for cooking the ribs is 350 degrees.)

After 1 hour, open the upper and lower vents to maintain the temperature. Turn the ribs and spray with apple juice. When the ribs are done, they will be flexible and the end of the bone will be exposed ½-inch or so, about 2 hours.

Remove the ribs from the grill and coat both sides with barbecue sauce, about ½ cup per side. Then wrap the ribs in aluminum foil and seal tightly. Place in a warm spot for 30 minutes, then unwrap and apply more sauce before serving, if desired.

Recipe Details

Adapted from "America's Best BBQ Homestyle" by Ardie A. Davis and Paul Kirk (Andrews McMeel, 2013)

Servings: 6
Cuisine: American

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