How to Make CHILI’S GRILLED BABY BACK RIBS

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.