How to Make CHILI’S GRILLED BABY BACK RIBS
RIB SEASONING
2¼ teaspoons garlic
powder
2 teaspoons salt
1¼ teaspoons coarse
ground black pepper
1 teaspoon granulated
sugar
½ teaspoon onion
powder
⅛ teaspoon citric
acid
⅛ teaspoon ground
thyme
4 racks trimmed baby back ribs
SAUCE
1 cup ketchup
1 cup water
3 tablespoons light
brown sugar
3 tablespoons apple cider vinegar
2½ teaspoons yellow
mustard
1 teaspoon hickory
liquid smoke
½ teaspoon plus ⅛
teaspoon salt
⅛ teaspoon onion
powder
⅛ teaspoon garlic powder
⅛ teaspoon ground
black pepper
Pinch of citric acid
YOU WILL ALSO NEED
Smoker
Small pecan wood
chips
Sprayer bottle of water
Step 1: Preheat a smoker to 225 degrees F.
Step 2: Combine the
seasoning ingredients in a small bowl then pour it into a shaker and shake generously
over the ribs.
Step 3: Place the
ribs in your smoker with ¼ cup to ½ cup of small pecan wood chips and a pan or metal
bowl of water. Smoke for 4 hours (open the vent for the first 2 hours). After 2
hours, add more water to the pan if necessary, mist the ribs with water, and
close the vent. Spray the ribs with water every half hour from now on until
done.
Step 4: While the
ribs are smoking, make the sauce by combining all of the ingredients in a
saucepan over low heat. Heat for 2 hours, uncovered, stirring occasionally, until
hick. Cover and remove from the heat until the ribs are done.
Step 5: When the
ribs are done smoking, wrap them in plastic wrap, then aluminum foil, and put
them in your refrigerator for a couple of hours, or until you plan to serve
them. This will give your ribs a similar tenderness and flavor to the real
thing. However, if you want to serve the ribs sooner, skip to the next step.
Step 6: When you are
ready to serve the ribs, preheat a barbecue grill to high heat.
Step 7: When the
grill is heated, place the ribs, bony side-down, on the hot grill. Baste the
top of the ribs with sauce and grill for 2 minutes. Flip the ribs and baste the
bottom of each rack with sauce and grill for 2 minutes. Turn them sooner if the
sauce begins to burn. Flip the ribs over onto the bony side again and give each
a final baste with the sauce. Cook for 2 more minutes and serve.
If you want even
better smoky flavor in your ribs, try using apple or cherry wood
chips in your smoker, rather than pecan chips.
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