Barbecued Baby Back Ribs

Loved this recipe. I took a recipe from Cook's illustrated for a spice rub and changed a few things about it to adjust it to my liking. I then used applewood chips to add an interesting taste to the ribs and topped it off with some homemade bbq sauce. I made about 10 pounds of ribs today and all that was left at the end of the day was one rack of baby back ribs.



Spice rub
1/4 cup sweet paprika
1 tablespoon chili powder
3 tablespoons dark brown sugar
3/4 teaspoon table saltor 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon garlic powder
Combine spice rub ingredients in small bowl. Rub into ribs and let rest for about 30 minutes.


To barbecue the ribs: Open bottom vents on grill. Ignite about 4 1/2 quarts charcoal briquettes (3/4 large chimney-full, or about 65 briquettes) and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals onto one half of grill bottom, piling them 2 to 3 briquettes high; place soaked wood chunks on top of coals. Position cooking grate over coals, cover grill, open lid vents two-thirds of the way; heat grate 5 minutes, then scrape clean with wire brush.

Arrange ribs on cool side of grill parallel to fire; cover, positioning lid so that vents are opposite wood chunks to draw smoke through grill (grill temperature should register about 350 degrees on grill thermometer, but will soon start dropping). Cook for 2 hours, until grill temperature drops to about 250 degrees, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes; add 10 fresh briquettes to pile of coals. Continue to cook (grill temperature should register 275 to 300 degrees on grill thermometer), flipping, switching, and rotating ribs every 30 minutes, until meat easily pulls away from bone, 1 1/2 to 2 hours longer. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.

Homemade bbq sauce

2 tablespoons vegetable oil
1 medium onion, minced
2 cloves of garlic minced
1 can (8 ounces) tomato sauce
(28 ounce) can whole tomatoes , with juice
3/4 cup distilled white vinegar
1/4 cup packed dark brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon table salt
2teaspoons ground black pepper
1/4 cup orange juice from 1 medium orange

1. Heat oil in large, heavy-bottomed saucepan over medium heat until hot and shimmering (but not smoking). Add onion; sauté until golden brown, 7 to 10 minutes, stirring frequently. Add remaining ingredients. Bring to boil, then reduce heat to lowest possible setting and simmer, uncovered, until thickened, 2 to 2 1/2 hours.
2. Puree sauce, in batches if necessary, in blender or workbowl of food processor. Transfer to bowl or cover in airtight container. (Can be refrigerated for up to 2 weeks.)