Backyard Baby Backs

Rib Rub

1/4 cup paprika
1/4 cup kosher salt
1/4 cup dark brown sugar
2 1/2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp chili powder
1 Tbsp coarsely ground black pepper
2 tsp ground cumin
1/2 tsp cayenne pepper

Real BBQ Sauce

2 Tbsp vegetable oil
1/2 cup minced onion
1/4 cup minced green pepper
1/2 jalapeno pepper, seeded and minced
1 Tbsp minced garlic
pinch kosher salt
1 15oz can tomato sauce
1 cup ketchup
1/2 cup honey
1/2 cup water
6 Tbsp dark brown sugar
6 Tbsp Worcestershire sauce
1/4 cup apple cider vinegar
2 Tbsp lemon juice
2 Tbsp molasses
2 Tbsp sambai chili sauce
2 Tbsp canyenne pepper sauce such as Frank's Red Hot
2 Tbsp spicy brown mustard
1/2 Tbsp chili powder
1 tsp coarsely ground black pepper
1/2 tsp ground allspice
1/2 Tbsp liquid smoke (optional)

Heat the oil in a large saucepan and add the onion, green pepper, jalapeno, and garlic, cooking them until soft, about 10 minutes. Add the remaining ingredients and bring the mixture to a boil, stirring occasionally. Pour the sauce into a container and set aside. Makes about 5 cups.

BabyBack Ribs

Fire up the grill and add 3 cups wood chips (apple or cherry) soaked 20 minutes and drained. Pour 1/8 inch of water into a large foil pan. Remove the grill grate, place the pan next to the coals, and replace the grate.
In a bowl, comgine the rib rub ingredients. Coat the ribs on both sides with 1/4 cup rub. Place the ribs opposite the fire, over the water pan. Cover and cook at 250 F.
Meanwhile, make the Real BBQ Sauce. After the ribs have cooked for 2 hours, remove them and place each rack on a large sheet of foil. Add 2 Tbsp of pineapple juice to each rack, wrap them tightly and return them to the grill.
Cook the ribs until the meat begins to loosen from the bone, 45-60 minutes. Remove the ribs from the foil and return them to the grill, sprinkling them lightly with more rub.
Cook the ribs for 20 more minutes, and then brush the glaze on both sides. Keep cooking the meat until it tears easily between the bones and the rack bends when you hold it in the middle with tongs, about another 25-40 minutes. Makes 6-8 servings.

Go Low and Slow BBQ tips

1. Skip the lighter fluid-it gives your food a funky smell and taste. Use a chimney starter. Stuff a sheet or two of newspaper into the bottom of the chimney, set the chimney on the grill grates, and fill it with charcoal. Light the newspaper and watch for smoke to emerge from the top of the chimney. In about 15 minutes, your coals will be lightly covered with ash-a sign they're ready to go. Hold the chimney in a heatproof glove or with a heavy dish towel, and shake out the coals into your grill.
2. Create a cooking zone. Using a grill hoe or a pair of long tongs, push the coals to the edges of your grill, leaving an open space in the center. To add smoke, wrap your presoaked wood chunks or chips in foil, poke some large holes in the package and toss directly onto the hot coals.
3. Regulate the Heat. The sweet spot for barbecue is between 225 and 250 F. A low even heat will help break down the collagen in the muscles and create tender meat. But its important to monitor the temperature closely. If the heat is below 140, it encourages bacteria to form. If its too high, you're baking not barbecuing. To lower the heat, vent the grill or open the lid for a minute or two. To raise the heat, add 4-6 more lit coals one at a time. (keep a supply on hand in the chimney starter.)