Great Smoky Ribs

Time :3

Yield :8 servings

Recipe Background

Ah, the Great Smoky Ribs! Serving up sweet smiles at the most delicious cookouts all summer long! Head out to the backyard and fire up the grill to cook up the most tender rack of ribs you've ever tasted. Smother them with some special sweet and smokey sauce, and you've got yourself a main course that everyone will be raving about for the rest of the year! We love these Great Smoky Ribs served with some toasted baguette slices and a juicy wedge of watermelon for the ultimate summer experience! Get ready for the best summer ever!

Ingredients

2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 teaspoons smoked paprika
2 tablespoons light brown sugar packed
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
3 (3-pound) racks baby back ribs
1 cup barbeque sauce divided, plus more, for serving
watermelon to taste, for serving
baguette slices toasted, to taste, for serving

Directions

Preheat the oven to 300 degrees F.
In a medium bowl, combine the chili powder, the onion powder, the salt, the paprika, the brown sugar, the black pepper, and the cayenne.
Sprinkle the spice mixture on both sides of the rib racks.
Wrap the rib racks individually in two layers of foil and place them on two rimmed baking sheets.
Bake the ribs until the meat pulls apart easily with a fork but the racks hold together, about 2 hours 30 minutes.
Preheat the grill to medium heat.
Brush both sides of the ribs with 2-3 tablespoons of the barbeque sauce.
Grill the ribs, meat-side down, until they are well-marked and release easily from the grill, about 3-4 minutes.
Flip the ribs and grill until they are well-marked on the other side, about 2-3 minutes.
Transfer the ribs to a cutting board and generously brush them with the remaining barbeque sauce.
Slice the ribs into 4 portions each.
Serve the ribs with the extra barbeque sauce, the watermelon, and the baguette slices.