This is what summer looks like. Delicious, huh?
Let me paint you a picture. It’s 80 degrees, not a cloud in the sky. Soccer games and Daisy scouts are done. Errands have been run and the whole afternoon lies before you. Four glorious hours to make hickory smoked ribs. Start with a homemade rub. Then prep the Weber Kettle grill. Put the ribs on, close the lid and relax. Just let that smoke soak in for hours while you enjoy the best smell in the whole world on the deck.
The kids blow bubbles, play on the swings, watch a movie, hula hoop. Perfect time to catch up on a new cookbook and sip a refreshing watermelon margarita. Cole slaw is in the fridge, corn is ready to cook. Nothing to do but sit back and enjoy the day. After a couple hours smoking, the ribs get basted with a little sauce and wrapped in foil. Then back on the grill to cook another hour. Then the foil is removed and they are cooked a final 20 minutes to get a nice char.
Time to dig in.
Not a bad way to spend a Saturday.
- ¾ cup Sugar in the Raw
- ½ cup Kosher salt
- ¼ paprika
- 2 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. cumin
- 1 Tbsp. chili powder
- 1 tsp. dry mustard
- 1 tsp. ground coriander
- ¾ tsp. ground allspice
- ½ tsp. cayenne pepper
- ½ tsp. smoked paprika
- 2 racks baby back ribs, cut in half
- 1 cup hickory chips, soaked in water for 1 hour
- Your favorite barbecue sauce (we use Sweet Baby Ray's)
- Combine all of the ingredients for the rub.
- Generously sprinkle rub all over both sides of the ribs, rubbing it into the meat. Store extra rub in a jar for future use.
- Prepare a charcoal grill for indirect heat. Place a steam tray with water in the grill and bank the charcoal on the other side. The grill should be kept at about 275 degrees. Start early as it will initially be hotter than this, so it needs time to get to the right temperature.
- Drain the hickory chips and put them in a smoke box. Nestle the box among the coals.
- When the temperature is right, place the ribs on the grill. The rib rack is optional but is helpful if you have a lot of ribs to cook.
- Cover the grill and monitor the temperature. Try not to remove the lid as this will let the smoke out.
- Smoke the ribs for 2 hours.
- Remove the ribs from the grill and baste with a little sauce. Wrap in foil and place back on the grill for another hour.
- Unwrap and grill another 20 minutes to char them, basting with more sauce if you like.
- Serve with additional barbecue sauce and lots of napkins.