Happy Memorial Day from Cowboy Charcoal! Last week, Cowboy shared Memorial Day recipes for grilled appetizers and side dishes, and now we are sharing our recipe for the main event. Please the crowd with this recipe for tender, slow-smoked Baby-Back Ribs.
What are you grilling for Memorial Day? Share with us in the comments below!
Tip: Try our new Cowboy Brand BBQ Sauces with the ribs!
Cowboy’s Smoked Baby-Back Ribs
Yields: 4 servings
Cook: 2 hours
Prep: 20 minutes
•2 racks baby back pork ribs
•2 teaspoons salt
•2 teaspoons brown sugar
•2 teaspoons paprika
•2 teaspoons chili powder
•1 teaspoon dry mustard
•1 teaspoon cumin
•1 teaspoon garlic powder
•1 teaspoon pepper
•1/2 teaspoon cayenne pepper
•Cowboy BBQ Sauce if desired for serving
•Soak Cowboy Natural Wood Chips, flavor of your choosing, in water for at least 30 minutes
•Place rack of ribs on baking sheet, meat side down
•Remove the membrane from the back of each rack of ribs using a knife
•In a medium bowl, combine brown sugar, paprika, chili powder, dry mustard, cumin, garlic powder, pepper and cayenne pepper
•Evenly coat both sides of the ribs with spice rub
•Wrap the ribs tightly with plastic wrap and refrigerate for at least 1 hour
•Fill half of grill with Cowboy Hardwood Lump or Southern Style Charcoal in charcoal chimney and light, let burn for 10-15 minutes
•Spread hot coals over grilling area, and preheat grill for about 10 minutes
•Once grill is hot and coals have ashed over, drain water from woods chips and add them to hot coals
•Remove ribs from plastic wrap and place over indirect heat on the grill grate
•Cover grill and allow ribs to cook for 2 hours, adding lump charcoal and wood chips as needed to maintain 300-325 temperature
•Remove from grill and allow the racks to rest 15 minutes before cutting into them
•Serve and enjoy!
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