Soak wood chips in hot water for 30 minutes; drain. Meanwhile, preheat a charcoal or gas grill for direct cooking over high heat (425 degrees).
Turn your charcoal or gas grill into a smoker with a few easy tips from Tod Eisenbeis, one of our Hy-Vee Meat Managers, and get his recipe for fall-off-the-bone smoked baby back ribs.
Servings and Ingredients
|Oak wood chips, or apple wood chips|
|1||(2-lbs.) pkg. pork baby back ribs|
|¼ c.||demerara cane sugar|
|1 tbsp.||kosher salt|
|1 tbsp.||That's Smart! garlic powder|
|1 ½ tsp.||That's Smart! onion powder|
|½ tsp.||Hy-Vee freshly ground black pepper|
|Bottled barbecue sauce, your favorite, for serving|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Smoker box
- Aluminum foil
- Meat thermometer
Pat ribs dry with paper towels and remove silverskin.
Related Content, How-To
Combine cane sugar, kosher salt, garlic powder, onion powder, and pepper. Sprinkle rub evenly on top and bottom of ribs; gently pat with hands.
Sear both sides of ribs over direct heat until charred. Remove ribs from grill and reduce heat to 250 degrees. For charcoal grill, sprinkle wood chips over coals. For gas grill, place wood chips in a smoker box or smoking pouch. Place over direct heat.
Hyvee Culinary Expert TipTo make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.
When chips begin to smoke, place ribs on grill rack over indirect heat. Cover; smoke for 1 hour. Double-wrap ribs in heavy foil and continue cooking 3 hours more. When done, rib ends will rotate easily when twisted and will have an internal temperature of 185 to 190 degrees as read by a meat thermometer.
Place ribs on a cutting board and cover loosely with foil for 20 minutes. If desired, serve with barbecue sauce.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 90mg
- Sodium: 1500mg
- Total Carbohydrates: 10g
- Protein: 25g