Categories: Grilling
Ingredients
- For the rub:
- 1 cup turbinado sugar
- 1/2 cup light brown sugar
- 1/2 cup kosher salt
- 1/3 cup Hungarian paprika
- 1/4 cup ancho chile powder
- 2 tbsp. granulated garlic
- 1 tbsp. onion powder
- 2 tsp mustard powder
- 1 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- Black pepper
- For the ribs:
- 2 racks baby back ribs
- 2 tbsp. light brown sugar
- 2 tbsp. pure maple syrup
- 1/4 cup apple juice
- For the barbecue sauce and glaze:
- 2 tbsp. canola oil
- 1 small onion, finely chopped
- 2 tbsp. minced garlic
- 1 1/2 cups ketchup
- 1 1/2 cup honey
- 2 tbsp. tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire
- 6 tbsp. light brown sugar
- 2 tsp mustard powder
- 1 tsp cayenne pepper
- Black pepper
- 1 to 2 cups Applewood chips
Directions
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Make the rub: Whisk the turbinade sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin, and 1 tsp black pepper in a medium bowl.
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Preheat a grill to medium low and prepare for indirect cooking. Meanwhile, soak the wood chips in water, 30 minutes; drain.
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Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub. Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
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When the grill registers 250, add the wood chips: Sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours.
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While the ribs are smoking, lay out 2 long sheets of foil. Spread 1/2 tbsp. each of the rub, brown sugar, and maple syrup down the center of each piece of foil.
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Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tbsp. each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tbsp. apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
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Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire, brown sugar, mustard powder, cayenne and 1 tsp black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tbsp. at a time, if needed. Let cool.
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Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
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Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For “muddy style,” sprinkle with more of the rub. Serve with the remaining barbecue sauce.