Directions: |
Directions:1. Preheat a smoker to 225 degrees.
2. Combine seasoning ingredients in a small bowl then pour into a shaker and shake generously over the ribs.
3. Place the ribs into your smoker with 1/4 cup to 1/2 cup of small pecan wood chips and a pan or metal bowl of water.
Smoke for 4 hours (open the vent for the first 2 hours). After 2 hours, add more water to the pan if necessary, mist the ribs
with water, and close the vent. Spray the ribs with water every half hour from now on until done.
4. While ribs are smoking, make the sauce by combining all of the ingredients in a saucepan over low heat. Heat for 2 hours
uncovered, stirring occasionally until thick. Cover and remove from heat until ribs are done.
5. When the ribs are done smoking, wrap them in plastic wrap, then foil and put them into your refrigerator for a couple hours,
or until you plan to serve them. This will give your ribs a similar tenderness and flavor to the real thing. However, if you want
to serve the ribs sooner, skip to the next step.
6. When you are ready to serve the ribs, preheat a barbecue grill to high heat.
7. When the grill is heated, place the ribs, bony side-down onto the hot grill. Baste the top of ribs with sauce and grill for 2
minutes. Flip the ribs and baste the bottom of each rack with sauce and grill for 2 minutes. Turn them sooner if sauce begins
to burn. Flip the ribs over onto the bony side again and give each a final baste with the sauce. Cook for 2 more minutes and
serve.
Serves 4 (full racks). |
This recipe for CHILI'S GRILLED BABY BACK RIBS is from