Backyard Baby Backs

Staff Writer
Backyard Baby Backs
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
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.

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