Dirty Dick's Grilled Baby Back Ribs

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

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.

6
Servings
201
Calories Per Serving
Deliver Ingredients

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  Tablespoon  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

  • 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.

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
30g
23%
Protein
8g
17%
Vitamin A, RAE
419µg
60%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
61µg
68%
Calcium, Ca
209mg
21%
Choline, total
22mg
5%
Fiber, total dietary
8g
32%
Fluoride, F
5µg
0%
Folate, total
48µg
12%
Iron, Fe
9mg
50%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
167mg
24%
Selenium, Se
10µg
18%
Sodium, Na
645mg
43%
Water
80g
3%
Zinc, Zn
2mg
25%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.