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Epicurious

Tim Love's Baby Back Ribs

By Tim Love
Image may contain Food Pork Roast and Bread

Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

Ingredients

1/2 rack baby back pork ribs

For the rub:

1 cup guajillo chile powder
1 cup kosher salt
3/4 cup black pepper, cracked
1/2 cup ground cumin
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves, finely chopped
1/4 cup garlic powder
1 cup white sugar

Special equipment:

Hardwood chips or chunks, preferably whole pecan wood

Preparation

  1. Prepare the grill for indirect heat:

    Step 1

    If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.

  2. Prepare the ribs:

    Step 2

    Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.

  3. Prepare the rub:

    Step 3

    In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.

    Step 4

    Generously season ribs with the mixture, rubbing onto both sides of the rack.

    Step 5

    Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.

TagsRibsAmericanBaby Back RibPork RibPorkMeatGuajillo ChileChileVegetableMainDinnerDairy FreeGluten FreeNut FreeEasySmoke

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