Makes 4-6 servings.
- 2 Racks baby back ribs
- 1/3 cup Dry Rub (ingredients below)
- 1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained 2 cups
- Homemade BBQ Sauce
- Rub baby backs on both sides with the dry rub and set aside while building the fire.
- Build a charcoal fire on one side of the pit with an aluminum foil tray, filled halfway with water, on the other side.
- Place the ribs meat side up on the grill directly over the aluminum tray.
- Sprinkle the drained chips over the coals and heat until the chips begin to smoke.
- Cook for about 2-3 hours or until ribs are tender.
- Baste the ribs with homemade BBQ sauce and cook an additional 10-15 minutes basting as needed.
- Cut between the bones into individual ribs. Serve with any remaining sauce passed on the side.
Combine 2 tablespoons chili powder, 1 tablespoon garlic salt, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, and 1 teaspoon cayenne pepper.
Homemade BBQ Sauce:
In a medium saucepan, melt 4 tablespoons butter. Add 1 large onion, chopped, and cook over medium heat, stirring often, until the onion is golden brown. Add 2 garlic cloves, finely chopped, and cook for 1 minute. Stir in 1 cup each ketchup and American-style chili sauce, 1/2 cup each light brown sugar and cider vinegar, 2 tablespoons each steak sauce, Worcestershire sauce, and spicy brown mustard. Bring to a simmer and cook, stirring often to avoid scorching, until thickened, about 30 minutes. Cool completely.