NewburyportNews.com, Newburyport, MA

PortWatch

June 26, 2013

The secret to great barbecued ribs at home

(Continued)

If you follow these tips and the recipe below, you will be amazed at how easy it is to make ribs in your own backyard. All it takes is a little patience and a little love of the game.

BUBBA’S BUNCH BARBECUED BABY BACK RIBS

Start to finish: 31/2 hours (30 minutes active)

Servings: 8

Wood chips, for smoking

For the rub:

2 tablespoons smoked paprika

2 tablespoons kosher salt

2 tablespoons packed brown sugar

2 tablespoons McCormick’s Worcestershire Ground Black Pepper Blend (or other black pepper)

1 tablespoon onion powder

1 tablespoon garlic powder

1/2 teaspoon cayenne pepper

For the ribs:

4 racks baby back ribs, at least 2 pounds each

2 lemons, halved

1 cup prepared barbecue sauce (optional)

Soak the wood chips in a bowl of water according to package directions.

Meanwhile, to make the rub, in a medium bowl, combine all ingredients and mix well. If you prefer your dry rubs to have a finer texture, the ingredients can be combined in a spice grinder and ground until fine. Set aside. Any extra rub can be stored in an airtight container at room temperature for up to 6 months.

Prepare the grill for indirect heat at medium-low. You are aiming to maintain a temperature of 300 to 325 degrees. If using a charcoal grill, place the soaked wood chips directly on the hot charcoals. If using a gas grill, place the wood chips in a smoking box and set into the grill according to product directions.

Squeeze and rub 1 lemon half over each rack of ribs. Sprinkle the ribs liberally with the spice rub, then let them sit at room temperature for 15 minutes.

Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack. Grill, covered, for 2 to 3 hours, or until the meat is tender and has pulled back from the ends of the rib bones. Begin checking the ribs after 11/2 hours in case your grill is running hot.

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