Backyard Baby Backs

Backyard Baby Backs
Staff Writer
Backyard Baby Backs
Jennifer May
Backyard Baby Backs

Barbecue barons John Stage of Dinosaur BBQ in Syracuse, N.Y., and Kenny Callaghan of Blue Smoke in Manhattan deliver the ultimate ribs recipe with their signature sauce made exclusively for Men's Health. The work is worth it.

Click here to see 9 Mouthwatering Rib Recipes.

8
Servings
375
Calories Per Serving
Deliver Ingredients

Ingredients

For the rib rub

  • 1/4 Cup paprika
  • 1/4 Cup kosher salt
  • 1/4 Cup dark brown sugar
  • 2 1/2 Tablespoons granulated garlic
  • 2 Tablespoons granulated onion
  • 2 Tablespoons chili powder
  • 1 Tablespoon coarsely ground black pepper
  • 2 Teaspoons ground cumin
  • 1/2 Teaspoon cayenne

For the ribs

  • 3 Cups applewood or cherrywood chips
  • Two 2-pound slabs baby-back or loin-back ribs
  • 1/4 Cup pineapple juice
  • Your favorite barbecue sauce, for serving

Directions

For the rib rub

In a medium-sized bowl, combine all of the ingredients.

For the ribs

Soak the wood chips for 20 minutes and drain. Fire up the grill for indirect heat and add the wood. Fill a large aluminum foil pan with 1/8 inch water. Carefully remove the grill grate, place the pan next to the coals (or the heat source for gas grills), and replace the grate.

Coat the ribs on both sides with ¼ cup of the rib rub. Place the ribs opposite the fire, over the water pan. Cover and cook at 250 degrees for 2 hours.

Remove the ribs and place each rack on a large sheet of foil. Add 2 tablespoons of the pineapple juice to each rack, wrap them tightly, and return them to the grill. Continue to cook the ribs until the meat begins to loosen from the bone, 45-60 minutes.

Remove the ribs from the foil and return them to the grill, seasoning them lightly with more rub. Cook the ribs for 20 more minutes, and then brush barbecue sauce on both sides. Keep cooking the meat until it tears easily between the bones and the rack bends when you hold it in the middle with tongs, 25-40 more minutes.

Nutritional Facts

Total Fat
8g
11%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
55g
42%
Protein
23g
50%
Vitamin A, RAE
242µg
35%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
184mg
18%
Choline, total
90mg
21%
Copper, Cu
2mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
2µg
0%
Folate, total
192µg
48%
Iron, Fe
6mg
33%
Magnesium, Mg
148mg
46%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
65mg
9%
Selenium, Se
11µg
20%
Sodium, Na
850mg
57%
Water
25g
1%
Zinc, Zn
2mg
25%