Tim Love's Baby Back Ribs
Tender, smoky baby back ribs seasoned with a flavorful blend of guajillo chile, herbs, and spices, then slow-cooked to perfection over pecan wood. This Texas-style recipe creates succulent ribs with a complex, spicy-sweet crust.
Ingredients
- •½ rack baby back pork ribs
- •1 cup guajillo chile powder
- •1 cup kosher salt
- •¾ cup black pepper, cracked
- •½ cup ground cumin
- •¼ cup fresh rosemary, finely chopped
- •¼ cup fresh thyme leaves, finely chopped
- •¼ cup garlic powder
- •1 cup white sugar
- •2 cups Hardwood chips or chunks
- •2 cups pecan wood
Cooking Instructions
- 1.
If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
10 min
- 2.
Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
5 min
- 3.
In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
5 min
- 4.
Generously season ribs with the mixture, rubbing onto both sides of the rack.
5 min
- 5.
Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.
240 min
