Apple-Bacon Barbecued Ribs (Charcoal Grill Version)

Apple-Bacon Barbecued Ribs (Charcoal Grill Version)
Photo by Photos: Scott Phillips


  • 1 tsp. ground cumin
  • 2 tsp. sweet paprika, preferably Hungarian
  • 2 cups hickory wood chips
  • 1 tsp. freshly ground black pepper
  • 2 racks St. Louis-style spareribs (3 to 3-½ lb. each) OR 3 racks baby back ribs (2 to 2-½ lb. each)
  • 2 tsp. ancho chile powder
  • 1 recipe Apple-Bacon Barbecue Sauce & Mop
  • + 2 more ingredients
    • 4 tsp. kosher salt
    • 1 tsp. celery seed

Soak the wood chips in water for about 1 hour. Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel...

View full recipe at Fine Cooking


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