Ingredients Jump to Instructions ↓

  1. 2 racks baby back pork ribs, membrane attached

  2. 2 tablespoons garlic salt

  3. 1 tablespoon black pepper

  4. 1 tablespoon onion powder

  5. 1 tablespoon liquid smoke

  6. 1/2 to 1 teaspoon cayenne

  7. 4 cups wood chips

Instructions Jump to Ingredients ↑

  1. Mix together the garlic salt, ground black pepper, onion powder, liquid smoke and cayenne pepper. Rub spice mixture over both sides of ribs. Wrap ribs in plastic wrap and refrigerate overnight. One hour before grilling soak 4 cups wood chips in enough water to cover. Preheat gas grill to high. Drain wood chips. Place chips in metal smoker box, disposable drip pan or wrap in heavy-duty foil that has holes poked in the top for steam to escape. Place box, drip pan or foil packet directly over lava rocks. When chips begin to smoke, reduce heat to 275°F (135°C). Place ribs, bone side down on grill rack. Turn off any burners directly below the ribs. Cover and grill over indirect heat for 1 1/2 to 2 hours or until meat is very tender. Add more wood chips as needed. Transfer ribs to cutting board. Loosely cover with foil; let rest for 10 minutes before serving.


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