Lone Star-Style Smokin’ Spicy Ribs
Add extra cayenne pepper to this rub if you like your ribs smokin’ hot. Once the ribs are on the grill, lift lid once or twice and rearrange the ribs if some areas are becoming too dark. Recipe courtesy of Emmitt Smith, Professional Football’s All-Time Leading Rusher.
2 racks baby back pork ribs, membrane attached
2 tablespoons garlic salt
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon liquid smoke
1/2 to 1 teaspoon cayenne
4 cups wood chips
- 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.
Makes 4 servings.
For Charcoal Grill: Drain wood chips. Prepare a medium fire in covered charcoal grill. Bank coals on both sides of grill. Place drip pan in center. Sprinkle 2 cups of the wood chips over the coals. When chips begin to smoke, place ribs, bone side down, in center of grill over drip pan. Cover and grill over indirect low heat for 2 hours or until meat is very tender, adding more wood chips every 20 minutes and, if necessary, a few briquettes to maintain an even grill temperature of about 275°F to 300°F (135°C to 150°C). Continue as directed above.
Nutritional Information Per Serving (1/4 of recipe): Calories: 400 calories; Protein: 23 grams; Fat: 33 grams; Sodium: 1430 milligrams; Cholesterol: 115 milligrams; Saturated Fat: 12 grams; Carbohydrates: 1 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.