Smoked and Barbecued Baby Back Ribs
If your smoker and grill are big enough, why limit yourself to one protein? Chef Zach prepared chicken tonight, but he also selected this fine slab of baby back ribs and made a rub to complement it specifically.
1 slab of baby back ribs
1/8 cup of brown sugar
3 tbs. of Marshall’s Farm honey (or whatever is local for you)
1 1/2 tbs. of kosher salt
1 1/2 tsp. of garlic powder
1 1/2 tsp. of paprika
1/2 tsp. of dried mustard
1/2 tsp. of onion powder
1/4 tsp. of ground white pepper
Combine all the dry ingredients in a bowl and mix thoroughly. Rub all over the meat. Let rest on a sheet pan in the refrigerator, covered in plastic wrap.
After having prepped your smoker with preferred wood chips (we used cherry and whiskey barrel), uncover and move the slab to the smoker and smoke for 1 1/2 hours at 250 degrees F.
Move from the smoker to the barbecue, and grill on the bone side for 12 minutes.
Flip over, and grill the other side for 8-10 minutes. Line a sheet pan with aluminum foil, then move the slab to that to coat both sides with honey. Wrap the foil around the meat, and place back on the top rack of the barbecue (if you have a top rack, or else just away from the main flame) and let sit for 10 minutes.
Unwrap the foil and let the ribs rest on a sheet pan for 3 minutes. Carve and serve.