CHEF TIM LOVE’S BABY BACK RIBS

EpicuriousAug 4, 2014 Alessandra Bulow

CHEF TIM LOVE’S BABY BACK RIBS
CHEF TIM LOVE’S BABY BACK RIBS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    rack baby back pork ribs

  • For the rub:

  • 1

    cup guajillo chile powder

  • 1

    cup kosher salt

  • 3/4

    cup black pepper, cracked

  • 1/2

    cup ground cumin

  • 1/4

    cup fresh rosemary, finely chopped

  • 1/4

    cup fresh thyme leaves, finely chopped

  • 1/4

    cup garlic powder

  • 1

    cup white sugar

  • Special equipment: hardwood chips or chunks, preferably whole pecan wood

Directions

Prepare the grill for indirect heat: If you don’t have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat. Prepare the ribs: Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Prepare the rub: In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar. Generously season ribs with the mixture, rubbing onto both sides of the rack. Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225-degrees. Cook the ribs for about 3 to 4 hours or until tender. (This recipe has not been tested by the Epicurious Test Kitchen.)

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