- Cook Time
- Prep Time
- 1/2 cup (packed) brown sugar
- 1 1/2 tablespoons garlic powder
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons paprika
- 1 cup apple juice
- 1/4 cup white vinegar
- 2 racks baby back ribs (2 lbs. each), halved
- 2 cups wood chips soaked in water 1 hour and drained
- 1 cup jarred barbecue sauce, plus more for serving
In a medium bowl, whisk the first five ingredients, 1 tbsp. pepper and 1 1/2 tsp.salt. In a spray bottle, mix the apple juice and vinegar. Place the ribs, bone side up, on a baking sheet. Grab a corner of the thin, shiny membrane that covers the ribs; peel off and discard. Sprinkle the brown sugar mixture all over. Let stand at room temperature 1 hour.
Meanwhile, prepare the grill. For a charcoal grill, place a 9-by- 13-inch disposable foil drip pan in the center of the bottom rack. Light briquettes in a charcoal chimney starter. When covered with ash, pour briquettes into the grill around (not in) the pan. Scatter 1 cup wood chips over the coals; add the top rack. For a gas grill, place a 9-by-13-inch foil drip pan under the top rack on one side. Nestle 2 disposable foil loaf pans inside each other. Fill with 1 cup wood chips. Set pans under the grate and over a burner on the other side of the grill. Turn the gas to medium-high on the side with the wood chips. Keep the other burner off; add the top rack.
Place the ribs, bone side down, on the top rack over the drip pan. Cover, and cook 30 minutes, maintaining the heat between 275 degrees and 300 degrees. Spray the ribs with the apple juice mixture. Cook until the ribs are deep brown, spraying with the apple juice mixture every 15 minutes, about 1 1/2 hours more. Add the remaining wood chips after 1 hour and tent with foil if too dark.
Transfer the ribs to a baking sheet; slather with 1 cup barbecue sauce. Cover with foil, then wrap in a large towel. Let rest 30 minutes. Cut between the bones into individual ribs.