Adam Perry Lang's Secret Recipe Baby Back Ribs
Unlock the secret to unbelievably tender, smoky, and flavor-packed ribs with Adam Perry Lang's Secret Recipe Baby Back Ribs. This step-by-step recipe combines expert techniques with a mouthwatering medley of ingredients, from a perfectly balanced dry rub featuring paprika and brown sugar to a tangy glaze of apple cider vinegar, honey, and butter. Slow-cooked over hickory or applewood for a sublime smoky essence, these ribs are wrapped to lock in moisture and finished on direct heat for a caramelized, sticky barbecue sauce coating. Perfect for backyard grill masters or BBQ enthusiasts, this recipe transforms humble baby back ribs into a gourmet feast. Serve these fall-off-the-bone beauties at your next cookout, and watch them disappear!
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Ingredients
- 2 racks baby back ribs
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 cup honey
- 4 tablespoons unsalted butter
- 1.5 cups barbecue sauce
- 1 cup apple juice
- 2 cups wood chips (such as hickory or applewood)
Directions
Step 1
Prepare the ribs by removing the membrane from the back of each rack. Use a paring knife to loosen the edge, then grip it with a paper towel for better traction and pull it off.
Step 2
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create the dry rub. Mix thoroughly.
Step 3
Generously coat both sides of the ribs with the dry rub. Massage it into the meat, ensuring even coverage. Let the ribs sit at room temperature for 30 minutes to marinate while you prepare the grill.
Step 4
Soak the wood chips in water for at least 30 minutes. This will create the smoky flavor when grilling.
Step 5
Prepare a grill for indirect heat cooking. If using a charcoal grill, place the coals on one side and leave the other side empty. If using a gas grill, heat one side to medium and leave the other side off.
Step 6
Add the soaked wood chips to the hot coals or, if using a gas grill, use a smoker box or foil pouch to hold the wood chips and place it over the lit burner.
Step 7
Place the ribs on the cool side of the grill, bone-side down. Cover the grill and maintain a temperature of 250°F (120°C). Cook for 2 hours, adding more wood chips as needed to maintain smoke.
Step 8
After 2 hours, remove the ribs from the grill. Combine apple cider vinegar, honey, unsalted butter, and apple juice in a small saucepan and heat until melted. Brush this mixture generously over the ribs and wrap them tightly in aluminum foil.
Step 9
Return the wrapped ribs to the grill on the cool side. Cook for another 1.5 hours, maintaining the temperature at 250°F (120°C).
Step 10
Unwrap the ribs and brush them liberally with your favorite barbecue sauce. Place them back on the grill, directly over the heat, for 15-20 minutes to caramelize the sauce, turning occasionally.
Step 11
Remove the ribs from the grill and let them rest for 10 minutes. Slice between the bones and serve immediately with extra barbecue sauce on the side.
Nutrition Facts
| Serving size | (1869.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2685.4 |
| Total Fat 53.1g | 0% |
| Saturated Fat 28.8g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 124mg | 0% |
| Sodium 4330.4mg | 0% |
| Total Carbohydrate 564.1g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 502.2g | |
| Protein 10.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 437.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2076.3mg | 0% |
Source of Calories