Prep Time:
20 mins
Cook Time:
4 hrs 10 mins
Additional Time:
8 hrs
Total Time:
12 hrs 30 mins
Servings:
12
Yield:
6 pounds
Ingredients
Directions
Combine kosher salt, paprika, onion powder, garlic powder, ginger, and black pepper in a small bowl.
Place one layer aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.
Pat ribs dry using a paper towel; rub spice mixture into both sides rib racks. Place racks, meaty-sides up, on the prepared baking sheet. Cover with one layer aluminum foil; tightly crimp the edges. Refrigerate 8 to 24 hours.
Preheat the oven to 225 degrees F (110 degrees C). Place rack in center of oven.
Place covered baking sheet on center rack; bake in the preheated oven for 4 hours. Remove ribs from oven; rest for 10 minutes.
Preheat an outdoor grill for medium heat. Place wood chips in a bowl; cover with water.
Drain wood chips. Place in an aluminum foil packet; poke several holes in packet. Place packet on the hottest part of the grill; close the lid. When chips are smoking, oil the grate where rib racks will be placed.
Remove ribs from foil; place racks on the oiled grate. Brush with 1/2 cup barbecue sauce. Close the lid; grill for 5 to 10 minutes, monitoring closely for flare-ups. Flip ribs; baste other side with remaining 1/2 cup barbecue sauce. Close the lid; grill for 5 to 10 minutes, monitoring for flare-ups.
Continue flipping and basting until ribs reach your desired color. Slice racks into portions; serve with additional barbecue sauce.
Nutrition Facts (per serving)
| 418 | Calories |
| 31g | Fat |
| 2g | Carbs |
| 29g | Protein |
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