Apple-Bacon Barbecued Ribs (Charcoal Grill Version)

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


  • 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. celery seed
  • 4 tsp. kosher salt
  • 1 tsp. ground cumin
  • 2 tsp. sweet paprika, preferably Hungarian
  • 2 tsp. ancho chile powder
  • 2 cups hickory wood chips
  • + 2 more ingredients
    • 1 tsp. freshly ground black pepper
    • 1 recipe Apple-Bacon Barbecue Sauce & Mop

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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