Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. These ribs combine a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A brushing of balsamic barbecue sauce in the last half hour leaves the ribs with a glistening sheen.
- Yield:Serves 4
- Active time: 45 minutes
- Total time:5 hours
- For the Rub:
- 2 tablespoons dark brown sugar
- 2 tablespoons Kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon paprika
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground Szechuan peppercorns
- 1/4 teaspoon cayenne pepper
- 2 racks baby back ribs
- 1 to 2 fist sized chunks of light smoking wood, like apple or cherry
- 1 cup balsamic barbecue sauce
- Type of fire: Indirect
- Grill heat: Low
To make the rub: Mix together brown sugar, salt, sugar, paprika, white pepper, black pepper, ground mustard, dried thyme, garlic powder, Szechuan peppercorns, and cayenne pepper in a small bowl. Set aside.
Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
In the last 1/2 hour of cooking, baste top of each rack with balsamic barbecue sauce and continue smoking to caramelize sauce. Remove from smoker, slice, and serve with remaining balsamic barbecue sauce.