Apple-Bacon Barbecued Ribs (Charcoal Grill Version)

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


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

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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