Sweet Grill Smoked Baby Back Ribs

I almost always cook my ribs on the smoker, but this time, I wanted to cook them on the grill using indirect heat. I also have added some chunks of wood to the process to add that delicious smoke flavor to the ribs.

I did some sauced ribs using indirect heat a few months ago, and they turned out very tender, so I’ll be using the same process, only adding the smoke this time. So check out the recipe for the details, and give it a try for yourself!

Sweet Grill Smoked Baby Back Ribs

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Ingredients

• 1 rack baby back ribs

Marinade

• 1 12 oz. can frozen concentrate apple juice
• 2 cans water (using apple juice container)
• 1/4 cup white sugar
• 2 teaspoons salt

Rub

• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 Tablespoon Kosher salt
• 2 teaspoons black pepper

Reserve

• 1/3 cup brown sugar

Instructions

• Remove the membrane from the back side of your rack of ribs and thoroughly rinse the ribs. Place them into a plastic bag.
• Thoroughly mix together the marinade ingredients, and pour them into the bag with the ribs. Seal up the bag and place in the refrigerator. Marinate for 4 to 5 hours.
• After marinating, remove the ribs from the plastic bag and discard the marinade. Mix all of the rub ingredients together and thoroughly rub all surfaces of the ribs.
• Get a medium hot grill going, and be sure to leave a cool area of the grill for indirect cooking. Place a couple of chunks of either freshly cut wood or dried wood that’s been soaked in water for 30 minutes directly on the coals. I used fresh cut apple wood,
• Place the ribs in the cool area, next to the area above the coals, and about 12″ away. Cook for 30 minutes, turning them over after 15 minutes. Note: If available, use a thermometer to gauge the temperature above the grill near the ribs. Should be 280 to 320 degrees F).
• After 30 minutes, liberally sprinkle the reserve brown sugar on the meaty side of the ribs. Continue cooking for another 30 minutes, turning them once at 15 minutes again. Again, if you have a meat thermometer, they should be around 200° F between the bones. If they’re not there yet, continue cooking away from the heat until they reach 200° F.
• Move the ribs directly above the coals for about 2 minutes on each side to crisp them up a bit. Remove and serve!