Ingredients
- 2 tablespoons Lawry's Seasoned Salt
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons freshly ground black pepper
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1/4 cup Worcestershire sauce
- 1/4 cup cider vinegar
- 2 3-pound racks baby back ribs
- 5 pounds charcoal briquettes
- 2 pounds wood chips (soaked if desired)
- 3/4 cup barbecue sauce
Chef notes
These ribs get infused with a ton of flavor from a wet rub and grilling process. I love serving these tasty ribs with summery salads, seasonal grilled veggies and traditional barbecue sides like baked beans, potato salad or mac and cheese.
Technique tip: Always use indirect heat after glazing so the coating doesn't burn.
Preparation
For the marinade:
In a container, whisk together all the ingredients until well combined.
For the ribs:
1.Rinse ribs thoroughly, then place on a cutting board face up (meat side down, bone side up).
2.Make a 1-inch cut between every other bone. Rub the meat with the wet rub, cover and refrigerate 30 minutes to overnight.
3.Preheat grill to 300°F with the coals and wood chips spread out evenly.
4.Lay the ribs meat-side-up on the grill. Cover and cook for 1 hour and 15 minutes, turning ribs every 10-15 minutes.
5.Reduce heat to 250°F. Brush both sides of the ribs with barbecue sauce and cook for an additional 20-30 minutes.
6.Remove the ribs from grill, place in a pan and cover with plastic wrap or foil and let rest for 15-20 minutes. Cut into individual ribs and serve.
