Rub Me the Right Way
Smoked Baby Back Ribs with Chipotle BBQ Glaze, Southern-Style
4 hours 30 minutes
Serves 4
Dinner
Herb's take
The American South taught us that patience, smoke, and a bit of spice are the keys to rib nirvana. Here, you'll nail the science of smoke and sauce with a chipotle kick that might just make you want to start a band called 'The Smoking Sections.'
Equipment needed
- smoker or grill capable of indirect heat
- smoker box (if using a gas grill)
Ingredients
Yield
4
Instructions
- 01In a small bowl, mix together kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, and onion powder.
- 02Rub the spice blend evenly over both sides of the ribs, pressing it in so it adheres. Wrap the racks in foil and refrigerate for at least 1 hour, up to overnight.
- 03Preheat your smoker or grill for indirect heat to 250°F. Add soaked hickory wood chips to the coals or a smoker box.
- 04Unwrap the ribs and arrange them bone side down on the smoker grate. Smoke the ribs for 2 1/2 hours, keeping the temperature between 225°F and 250°F.
- 05While the ribs smoke, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, chipotle chiles in adobo, adobo sauce, and butter in a small saucepan over medium heat. Simmer, stirring, until slightly thickened, about 10 minutes.
- 06After 2 1/2 hours, wrap each rack tightly in foil and return to the smoker for 1 hour.
- 07Unwrap the ribs and return to the smoker for another 30 minutes. Brush both sides liberally with the chipotle BBQ glaze every 10 minutes, building up a sticky, lacquered finish.
- 08Remove ribs from the smoker and let rest, tented loosely with foil, for 15 minutes before slicing between the bones to serve.
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