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Reign as King of the Grill in your neighbourhood! Recipe comes from Rob Rainford.
Make and share this Creole Style Smoked Baby Back Ribs recipe from Food.com.
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dry mustard
- 2 teaspoons celery seeds
- 1 pinch cajun spices
- 1 pinch cayenne
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
The Bourbon Sauce
- 2 tablespoons bottled chili sauce
- 3⁄4 cup hickory flavored barbecue sauce
- 1⁄4 cup Bourbon
- 3 tablespoons cider vinegar
- 2 tablespoons maple syrup (or honey)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 2 racks of baby-back pork ribs (5lb or 2.5 kg)
- The Rub: Combine all ingredients in a small bowl and mix well.
- Pat all sides of the baby back ribs generously with the rub.
- Place in a sealable plastic bag and refrigerate for at least 5 hours.
- The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
- Reduce slightly over medium heat for 5-10 minutes.
- Stir in the Tabasco to taste.
- This can be refrigerated until ready to use, but reheat before serving.
- Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
- For a gas grill, preheat the grill to high on one side leaving the other side off.
- If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
- Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
- After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.