Smoked Baby Back Ribs With Chipotle Pomegranate BBQ Sauce Recipe

I live for ribs. They are the quintessential summer recipe for me, namely because nothing says supercasual outdoor entertaining like everyone getting elbow-deep in BBQ sauce as they take these down to the bone. I learned my technique from the very best: my Grandma Sandy. She was the family’s original rib aficionado, and she taught me the importance of leaving no meat behind. So I dedicate this revamped recipe — complete with a sticky, tangy sauce — to her. I like to use cherry, apple or pecan wood pellets for a sweet smoke flavor. This recipe is best for pellet smokers, which can get hotter than standalone smokers. —Gaby Dalkin

 

Smoked Baby Back Ribs With Chipotle Pomegranate BBQ Sauce

Prep time: 30 minutes

Marinating time: 1 to 24 hours

Cook time: 4 hours

Serves 4 to 6

 

 Ingredients

• ¼ cup dark brown sugar
• ¼ cup smoked paprika
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 4 (2- to 2½-pound) racks baby back ribs, membrane removed
• 2 tablespoons yellow mustard
• 2 cups apple juice
• Chipotle Pomegranate BBQ Sauce (recipe follows)
• Pomegranate arils, for garnish
• Fresh cilantro, for garnish

 

Directions

Place the sugar, paprika, salt, pepper, onion, garlic, ginger, coriander and cinnamon in a bowl and mix to combine.

Brush the ribs with the mustard, then evenly sprinkle the rub on all sides of the ribs. Cover and let sit in the refrigerator for at least 1 hour and up to 24 hours.

When ready to cook, preheat a pellet smoker to 250ºF, load the hopper with wood pellets and let it heat up with the lid closed for at least 15 minutes. (Follow the manufacturer’s instructions for smoker start-up.)

Remove the ribs from the refrigerator and place a digital thermometer into one of the ribs in the thickest part of the meat, making sure to not touch any bones. Place the ribs on the smoker bone-side down and close the lid.

After 2 hours, transfer the apple juice to a spray bottle (if you don’t have a spray bottle, you can mop the juice on with a brush). Give the ribs a spray and repeat the spray every 30 minutes until the internal temperature of the ribs hits 205ºF and the ribs are browned and feel tender, about 2 hours more.

Remove the ribs from the smoker, place on a baking sheet, and slather chipotle pomegranate BBQ sauce on all sides.

Increase the temperature of the smoker to 400ºF. Once the smoker comes up to temperature, place the sauced ribs on the grill meat-side down. Smoke for 6 to 8 minutes per side, until the sauce looks set.

Remove from the grill and cut into half racks or individual ribs. Garnish with pomegranate arils and cilantro and serve with more BBQ sauce on the side.