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CSR's Pork Baby Back Ribs

Chris Randle, Sr.
edited November -1 in Pork


1/2 cup (4 oz) coarse salt
1/2 cup (4 oz) turbinado sugar
1/4 cup (2 oz) granulated brown sugar
1 Tbsp granulated garlic
1 Tbsp granulated onion
2 Tbsp paprika
2 Tbsp chili powder
2 Tbsp freshly ground black pepper
2 tsp cayenne
1 Tbsp thyme leaves
1 Tbsp ground cumin
1 tsp ground nutmeg

Apple juice

Dijon mustard



Remove the membrane from the ribs on the bottom side, as it does make a difference to the tenderness.

Rub ribs with Dijon mustard and then apply rub.  Smoke for 1 hr with hickory, cherry and apple chips at 210-225 degrees indirect with a drip pan full of apple juice below.  When done, place the ribs in a double layer of foil, paste with honey and drop brown sugar liberally on both sides of the ribs.  Pour apple juice into the foil, wrap tightly, and cook for at least 2 1/2 to 3 hours at the above temp.  At this time it doesn’t matter if it is on the Egg or in an oven as you have already smoked the ribs (temp is temp when they are wrapped in foil), but you should know my preference.

Put the ribs back on the Egg and apply your favorite BBQ sauce.


Number of Servings:

Time to Prepare: 4 to 5 hours