Another summer day is another grilling day in my house. We had some company coming through town, so I thought today would be a good day for me to fire up the grill (of course) and smoke up a nice rack of sweet and smoky baby back ribs. I’m certainly glad I did, and I think everyone else was too!
I made up my own blend of dry rub for these ribs, which you can find at the bottom. I then wrapped them up overnight in the fridge. No oil or any liquid on them. Just the dry rub. I also served the ribs with a zero calorie, zero carb sauce I whipped up with some Waldens Barbecue Sauce, mustard, and apple cider vinegar to add a little Carolina flair to it.
I set up my little Weber Jumbo Joe for a low and slow smoke using my go to snake method. I stacked the coals 2-3 high on one side making a half circle around the edge of the grill. I then placed wood chunks at regular intervals around the “snake” so that smoke would get on the ribs regularly. This amount of coals lasted for over 6 hours with a temp of 200-225 F.
I then put a metal pan in the bottom under where the ribs went and filled it with apple cider vinegar and some hot water. You can of course use something else like apple juice or any other liquid. I then placed the ribs onto a rib rack and curved them so that they wouldn’t be close to the hot zone of the coals. The rib rack is immensely useful since the Jumbo Joe isn’t the biggest grill on the block. I have, however, done two full racks on here using the rib rack with excellent results in the past.
After letting them smoke for about 5 hours …
You can see the nice bark that formed on the outside of them. When it’s cracking like that, it’s perfect.
Low and Slow Sweet and Smoky Ribs
For the Rub: Makes about 1 cup
1/2 cup smoked sweet paprika
1/2 cup Stevia
2 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
For the sauce: Makes about 2 cups
3/4 Cup Yellow mustard
1/2 Cup Apple Cider Vinegar
1 tsp Xanthum gum (not necessary but thickens the sauce)
1 Rack of baby back ribs
Apple Cider Vinegar
- Remove the membrane from the back of ribs.
- Sprinkle the rub on generously covering all over the ribs and wrap in plastic wrap. Refrigerate overnight.
- Use snake method outlined above by placing coals in half circle around the edge of the grill. Place wood chunks at even intervals.
- Light 5-6 coals in chimney starter and place at one end of the snake.
- Place aluminum pan underneath where the ribs will be sitting.
- Fill bottom of pan with half apple cider and half hot water.
- Place ribs over the pan either on a rib rack or on the grill rack.
- Open vents halfway on the top and the bottom (keep fiddling with them until you can get a temp between 200 to 225 F)
- Cover ribs and let smoke for 5-6 hours.
- After ribs have smoked, remove from grill and let rest for 15-30 minutes with foil loosely tented over.
- Cut with sharp knife between bones.
- Serve with sauce and enjoy!