Tender baby backs get big flavor from a quartet of seasonings—a spice rub, a tangy mop that keeps the ribs moist on the grill, hickory wood smoke, and a sweet-tart glaze and dipping sauce.
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Make Ahead Tips
You can smoke the ribs and make the sauce up to 1-1/2 hours ahead. Loosely cover the ribs with foil, and keep them at cool room temperature. Brush them with sauce and finish them on the grill just before serving.
A rib rack is a handy tool for fitting several slabs of ribs on your grill, but you can also use an inverted V-shaped roasting rack—just slip the rib slabs between the bars of the upside-down rack so they stand vertically. Or, if your grill is large enough to hold all of the ribs horizontally, simply lay them on the grill grate.
These ribs were so delicious! Although they weren'tt you're typical "fall of the bone" type of ribs, the meat was tender, and juicy, but still had a meaty bite to them. I tried these ribs out on our new Weber grill that comes equipped with a smoke box so I didn't use the "V" shaped foil pack for the smoking. Other wise, I followed the recipe exactly.
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