Weber Grill's Hickory Smoked Baby Back Ribs
4 racks baby back ribs, 1¾ pounds each
¼ cup yellow mustard
¼ cup Weber BBQ spice mix
2 cups ketchup
½ cup dark brown sugar, packed
½ cup Worcestershire sauce
¼ cup apple cider vinegar
4 dashes Tabasco sauce
1 tablespoon kosher salt
1. Clean the membrane from the back of the ribs (if needed) and pat them dry.
2. Using gloves, smear about 2 tablespoons of the yellow mustard all over each rib. This is the "glue" that will help the seasoning stick.
3. Lay the rib flat in front of you, bones facing up, and spice the ribs with about 2 tablespoons of the BBQ spice for each rib.
4. Flip the ribs over, bones facing down, and season the ribs with another 2 tablespoons of the BBQ spice for each rib. Rub the spice in lightly to make sure it sticks.
1. In a saucepan over medium heat, combine ketchup, sugar, Worcestershire, vinegar, Tabasco and salt.
2. Bring to a simmer, reduce heat and cook until it thickens slightly, about 3-4 minutes. Set aside.
1. Prepare the smoker for "low and slow" cooking, between 225-250 degrees, with the water pan half full of warm water.
2. When the smoker is ready, line the ribs in a rib rack with all the ribs facing the same direction.
3. Set the rack on the smoker and close the lid. Cook at between 225-250°F for around 2 hours. Resist the temptation to open the lid for the first 90 minutes: "if you're looking, you aren't cooking."
4. After 1½ hours, check the charcoal and add more, if needed. Toss in another two pieces of wood chunks, too.
5. After the ribs have cooked 2 hours, lift the lid and check the bones. If the meat is pulled away from the tip of the bones about 1 inch and the meat is pretty flexible, they are ready. If not, close the lid and cook another 15 minutes. Check again.
6. Once the ribs are ready, remove them from the rack and lay flat on the smoker as best as you can. Baste them with the BBQ sauce and close the lid again. Cook for another 10 minutes to glaze the BBQ sauce.
7. Once the ribs are ready and glazed, remove them from the grill to a warm place, covered loosely with foil. Let them rest for 5 minutes.
Prep time: 15 minutes
Cook time: 2½-3 hours