Sweet, Smokey, Sticky Baby Back Ribs (Barbecue and Grilling)

 

                These sweet and sticky ribs are the archetype of those served in backyards all over North America.

Serves 6

Suggested wood : hickory, oak, apple or maple

• 60 ml granulated sugar
• 30 ml garlic salt
• 30 ml ground black pepper
• 30 ml paprika
• 30 ml celery salt
• 3 racks baby back ribs (each about 1½ lbs/750 gr), trimmed and membrane removed
• 175 ml liquid honey, warmed
• 1 can (12 oz/341 ml) beer
• 750 ml spicy tomato barbecue sauce

1. In a bowl, combine sugar, garlic salt, pepper, paprika and celery salt ; sprinkle over the meaty side of the ribs ; cover and refrigerate overnight.
2. Prepare an indirect fire for smoking in your grill or smoker.
3. Place ribs meaty side up on the indirect side of the grill ; close the lid and smoke for 1½ kours.
4. Baste the meaty side with honey, close the lid and smoke for about 30 minutes, or until meat pulls about ½ inch (1 cm) away from the ends of the bones.
5. Baste the meaty side with beer, close the lid and smoke for 1 hour, basting with beer every 10 to 15 minutes (the more moisture, the better the ribs).
6. Baste the meaty side with barbecue sauce, close the lid and smoke for 30 minutes, basting every 10 to 15 minutes with sauce, until meat is fork-tender.

BON APPÉTIT