Applewood-Smoked, Cider Steamed, Dry Rubbed Ribs

By cprzybyl

Ingredients

• Grilling Method: Indirect/Medium Low Heat
• Applewood Chips, soaked in water for 30 minutes
• 4 racks baby back ribs, about 1 1/2 pounds each
• 1/4 cup of Three Chili Rub (recipe follows)
• 1 teaspoon ground cinnamon
• 1 cup apple cider or juice
• Serve with Pumpkin Butter Barbeque sauce

Details

Servings 4
Adapted from cbsnews.com

Preparation

Step 1

Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat and place the soaked chips directly on the charcoal or in the smoking box of a gas grill.

Remove the silver skin from the back of the ribs, if desired. Mix the spice rub and the cinnamon until well combined. Sprinkle the ribs liberally with the spice rub and let them sit, covered, for 15 to 20 minutes.

Place the ribs bone side down in the center of the cooking grate or in a rib holder or rack over indirect medium low heat. Grill covered (at about 325 degrees F, if your grill has a thermometer) for about 1 and 1/2 to 2 hours until meat is tender and has pulled back from the ends of the rib bones.

Leave the ribs untended for the first 30 minutes-this means, no peeking. This is especially important if using the rib chips. If the ribs start to burn on the edges, stack them on top of one another in the center of the grill and lower the heat slightly.

Three-Chile Rub

This rub is especially good on beef and pork ribs. If you eliminate the salt, the rub can be used as a dry marinade and rubbed on the ribs the night before you plan to barbecue. But don't forget to season with salt just before you put them on the grill.

Makes about 1/2 cup

1 tablespoon New Mexico Chile Powder (or any other pure chile powder)
1 tablespoon chipotle chili powder (if available, or 1 additional tablespoon New Mexico Chile Powder)
1/2 tablespoon smoked paprika
1/2 tablespoon white pepper
1 teaspoon freshly ground black pepper
1 tablespoon granulated sugar
1 tablespoon Kosher salt

Combine chile powders, paprika, peppers, sugar and salt in a medium sized bowl and mix well. Extra rub can be stored in an airtight container for up to six months.