In a small bowl, stir together brown sugar, paprika, black pepper, lemon pepper seasoning, parsley, chili powder, cumin, sea salt, celery salt, thyme, onion powder, and garlic.
For a showstopping entrée, there's nothing like a smoky, juicy rack of ribs. A savory rub gives ribs the ultimate combination of a crispy crust and succulent meat.
Servings and Ingredients
|3 tbsp.||Hy-Vee brown sugar, packed|
|3 tbsp.||Hy-Vee paprika|
|2 tbsp.||Hy-Vee ground black pepper|
|1 tbsp.||Hy-Vee lemon pepper seasoning|
|1 tbsp.||Hy-Vee dried parsley flakes|
|1 tbsp.||Hy-Vee chili powder|
|1 tbsp.||Hy-Vee ground cumin|
|1 tbsp.||Hy-Vee sea salt|
|1 ½ tsp.||celery salt|
|1 ½ tsp.||Hy-Vee dried thyme|
|1 ½ tsp.||Hy-Vee onion powder|
|1 ½ tsp.||Hy-Vee garlic powder|
|2||(2-1/2 lbs. each) pork baby back ribs|
|Hickory wood chips|
|2 c.||barbecue sauce, your favorite, optional|
Things To Grab
- Small bowl
- Paper towels
- Meat thermometer
- Aluminum foil
Pat ribs dry with paper towels and remove the silverskin. Sprinkle rub evenly on top and bottom of ribs and gently pat with hands.
Related Content, How-To
In a smoker, arrange preheated coals, wood chips and water in a water pan according to manufacturer's directions. Add additional coals and adjust vents as needed to maintain a temperature of about 240 degrees. Place ribs on a well-greased rack directly over water pan and cover or close smoker. Smoke for 3 hours or until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 185 to 190 degrees, adding wood chips as needed to maintain smoke. If desired, brush with some of the barbecue sauce during the last 30 minutes of cooking.
Remove ribs from smoker. Cover with foil and let stand 20 minutes. Serve with remaining barbecue sauce, if desired.
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 195mg
- Sodium: 1430mg
- Total Carbohydrates: 9g
- Protein: 55g
Hy-Vee Seasons April 2019