The Best Bbq Ribs in Arizona
Discover the ultimate backyard indulgence with "The Best BBQ Ribs in Arizona," a smoky, tender delight that will elevate your next cookout. These pork baby back ribs are seasoned with a bold and flavorful dry rub made from pantry staples like paprika, brown sugar, and garlic powder, then slow-cooked over mesquite wood chips for that signature Arizona-style smoky aroma. A tangy honey and apple cider vinegar glaze locks in moisture, while a generous slather of your favorite BBQ sauce adds the perfect caramelized finish. Whether you’re hosting a summer BBQ or craving classic comfort food, these fall-off-the-bone ribs, cooked low and slow to perfection, will have everyone coming back for seconds. Perfectly paired with your favorite sides, this recipe guarantees mouthwatering results every time!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 0.5 cups Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoons Cayenne pepper
- 0.25 cups Honey
- 2 tablespoons Apple cider vinegar
- 1 cup Your favorite BBQ sauce
- 2 cups Mesquite wood chips
Instructions
Prepare the ribs by removing the silver skin membrane on the back. Use a knife to loosen it, then grab a corner with a paper towel for grip and peel it away.
In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, ground cumin, and cayenne pepper to make the dry rub.
Generously rub the spice mixture onto both sides of the ribs, ensuring even coverage. Wrap the ribs in plastic wrap or foil and refrigerate for at least 2 hours, or overnight for the best flavor.
Preheat your grill to 250°F (120°C) and set it up for indirect heat. Soak the mesquite wood chips in water for 30 minutes.
Place the soaked wood chips in a smoker box or wrap them in aluminum foil and poke holes to allow smoke to escape. Place the smoker box or foil packet on the grill over direct heat until it starts smoking.
Once the wood chips are smoking, place the ribs on the grill over indirect heat, bone side down. Close the lid and let them cook low and slow for 3 hours, maintaining a consistent temperature of 250°F.
After 3 hours, create a glaze by mixing the honey and apple cider vinegar in a small bowl. Brush this glaze onto the ribs, then wrap the ribs tightly in aluminum foil and place them back on the grill for 1 hour. This will make the ribs tender and juicy.
Unwrap the ribs and brush them with your favorite BBQ sauce. Place them back on the grill over direct heat for 10-15 minutes to caramelize the sauce, flipping once. Watch carefully to avoid burning.
Remove the ribs from the grill and let them rest for 10 minutes. Slice between the bones and serve hot with extra BBQ sauce on the side!
Nutrition Facts
Calories |
4811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.5 g | 434% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 7813 mg | 340% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 153.0 g | ||
| Protein | 297.3 g | 595% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4337 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
