BBQ Baby Back Ribs with Spicy Girls'/Dry Rub and Mop Sauce

Ribs have double the flavor with a dry rub and then a great doctored sauce.

Yield: 6 servings

Ingredients

3 racks pork baby back ribs (about 1-1/2 lbs. each)

3 cups hickory or apple wood chips

Vegetable oil for brushing

Spicy Girls' Dry Rub:

1/4 cup sea salt

2 Tablespoons coarsely ground pepper

1 Tablespoon ground coriander

3 Tablespoons ground cumin

2 Tablespoons paprika

2 Tablespoons dried thyme

2 Tablespoons chili powder

1/4 cup packed dark brown sugar

Hickory Barbecue Mop Sauce:

2 cups store-bought hickory barbecue sauce

1 Tablespoon liquid smoke

2 Tablespoons maple syrup

2 Tablespoons dark molasses

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 830

Calories From Fat: 585

Total Fat: 65g

Saturated Fat: 23g

Cholesterol: 205mg

Sodium: 1120mg

Total Carbohydrates: 17g

Dietary Fiber: 3g

Protein: 43g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

To make Spicy Girls' Dry Rub:
In medium bowl combine all ingredients for the rub and stir well to blend. Place ribs flat in a non-reactive roasting pan. Using 3/4 cup of the rub, sprinkle over both sides of each rack and rub in lightly. Set aside.

Cover wood chips in cold water and soak for at least 30 minutes. Set up grill for indirect cooking. Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium. Drain chips and sprinkle half over the coals or place half in the grill's smoker box. Place a disposable foil pan under the grate to catch drippings.

Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals. Cover the grill and smoke-cook the ribs for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill for another 45 minutes.

While ribs are grill-smoking, make Hickory Barbecue Mop Sauce. Combine store-bought hickory barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. Stir well to combine.

When the ribs have cooked for a total of 1-1/2 hours, brush the ribs generously with the mop sauce. Using long-handled tongs, slide the ribs onto the grate directly over the hot coals. Grill, uncovered, 5 minutes. Turn the ribs over, baste again, and grill another 5 minutes. Cut between the bones, slicing the racks into individual ribs. Serve immediately.

Serve with fresh sliced tomatoes, grilled potatoes and sliced icy cold watermelon.

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com

Please note that some ingredients and brands may not be available in every store.

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