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CHEF TIM LOVE’S BABY BACK RIBS

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EpicuriousAug 4, 2014
Alessandra Bulow

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CHEF TIM LOVE’S BABY BACK RIBS 0 Picture

Ingredients

  • For the rub:
  • 1/2 rack baby back pork ribs
  • 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

Details

Preparation

Step 1

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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