Blasphemy Ribs

Name: Blasphemy Ribs
Prep time: 30 min
Cook time: 150 min
Total time: 1620 min
Cuisine: American
Ingredients: 6 tbsp Turbinado Sugar (6 tablespoons turbinado or brown sugar ("Sugar In The Raw" is a branded version of turbinado)); 2 tbsp Paprika (2 tablespoons paprika); 1 tbsp Sea Salt (1 tablespoon sea salt (table salt grind)); 1 tbsp Garlic Powder (1 tablespoon garlic powder); 1 ½ tsp Black Pepper (1 ½ teaspoons ground black pepper); 1 ½ tsp Onion Powder (1 ½ teaspoons granulated onion powder); ½ tsp Ginger Powder (½ teaspoon ground ginger); 1 piece Baby Back Ribs (1 rack baby back ribs, about 12-13 ribs (a 3-4 pound (1.4-1.8 kg) rack)); 0 pieces Barbecue Sauce (Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce (or your favorite))

American-style baby back ribs are dry-brined with a sweet and smoky rub, then smoked low and slow on a grill until tender and glazed with BBQ sauce.

1620 minAmerican

Servings4

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Steps

1Prep. For the rub, combine all the ingredients in a bowl.
2Trim. Remove the rib rack from its packaging and give it a good rinse. Trim off any excess fat and remove the membrane from the back. Cut the rack into individual pieces.
3Brine. Place the ribs in a one gallon (3.8 L) zip-lock bag. Add the rub to the bag, seal, and work the rub into the ribs so they are well coated. Place the bag in the refrigerator for at least 6 hours (overnight is preferable) so the salt will have a chance to dry brine the ribs. Be sure to turn the bag every few hours to re-coat the ribs as they brine.
4Fire up. Prepare a grill for indirect cooking by placing one half of a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Or if preferred, start up and preheat your pellet grill or any other cooker designed for grilling. Adjust the grill to bring the temperature to 225°F (107.2°C) at the grilling grate surface. It’s essential to maintain this temperature as closely as possible since this is a timed cook.
5Cook. Coat the bottom of a perforated grilling pan with some cooking spray. Place the individual ribs evenly on the pan, and place the pan in your smoker. Cook for 2½ hours. Timing is important: less time means your ribs will not be done, while too much time means they may dry out.
6Glaze. At the 2 hour mark, spread a liberal coat of barbecue sauce on all sides of the ribs, and allow it to glaze on the ribs for the remaining ½ hour of cooking.
7Serve. Remove and serve hot with your favorite sides.