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For the dry rub
 2 tbsp paprika
 1 tbsp kosher salt
 1 tbsp freshly ground black pepper
 1 tbsp brown sugar
 1 tbsp ancho chili powder (or any chili powder you have on hand other)
 2 tsp ground cumin
 1 ½ tsp ground coriander
 ¾ tsp cayenne pepper
For the ribs
 2 racks baby back pork ribs (about 2 1/2 pounds each*)
 A couple handfuls of hickory wood chips, soaked for at least 30 minutes (optional)
 1 cup prepared barbecue sauce
1

If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.

2

Place all the dry rub ingredients in a small bowl, mixing to combine. Coat each rack of pork ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil.

3

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

4

Adjust your grill grate height over the embers to medium heat (approx. 350 degrees).

5

Place ribs on the grill grate and cook for 1 hour, turning twice to ensure even cooking.

6

Take the ribs off the heat and let rest for 10 minutes. Remove the foil and discard any liquids.

7

Drain the hickory chips (if using) and scatter them over the coals. Once smoking, return the ribs to the grill bone side down and, using a brush, baste the top of the ribs with barbecue sauce. Cook covered with the smoker lid for 10 – 12 minutes until glaze is charred in spots. *You’ll want to flip the ribs and baste twice during this time period.

8

Let rest for 5 minutes before serving. Be sure to serve some extra barbecue sauce on the side!

Category

Ingredients

For the dry rub
 2 tbsp paprika
 1 tbsp kosher salt
 1 tbsp freshly ground black pepper
 1 tbsp brown sugar
 1 tbsp ancho chili powder (or any chili powder you have on hand other)
 2 tsp ground cumin
 1 ½ tsp ground coriander
 ¾ tsp cayenne pepper
For the ribs
 2 racks baby back pork ribs (about 2 1/2 pounds each*)
 A couple handfuls of hickory wood chips, soaked for at least 30 minutes (optional)
 1 cup prepared barbecue sauce

Directions

1

If your ribs still have the membrane/silver skin on the back of the rack attached, remove it by loosening the skin with a knife until you can grab it with a piece of paper towel. Pull the membrane off and discard.

2

Place all the dry rub ingredients in a small bowl, mixing to combine. Coat each rack of pork ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil.

3

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

4

Adjust your grill grate height over the embers to medium heat (approx. 350 degrees).

5

Place ribs on the grill grate and cook for 1 hour, turning twice to ensure even cooking.

6

Take the ribs off the heat and let rest for 10 minutes. Remove the foil and discard any liquids.

7

Drain the hickory chips (if using) and scatter them over the coals. Once smoking, return the ribs to the grill bone side down and, using a brush, baste the top of the ribs with barbecue sauce. Cook covered with the smoker lid for 10 – 12 minutes until glaze is charred in spots. *You’ll want to flip the ribs and baste twice during this time period.

8

Let rest for 5 minutes before serving. Be sure to serve some extra barbecue sauce on the side!

Low and slow grilled ribs
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