Peppery Baby Back Ribs with Smoky Tomato Barbecue Sauce

Jeff’s Rib Rub 1

3 tablespoons dry mustard
1 tablespoon Hungarian or Spanish sweet paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried cilantro
2 tablespoons brown sugar
1 teaspoon black pepper
1/2 tablespoon salt

2 racks baby back ribs

Smoky Tomato Barbecue Sauce

2 cups chopped grilled tomatoes (see page 103) or chopped fresh or canned tomatoes
1 cup chili sauce or ketchup
1/4 cup molasses
1/4 cup prepared yellow mustard
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
Juice of 1 lemon
4 cloves garlic, minced
1 teaspoon cayenne, or more to taste
Tabasco or other hot sauce to tast
Salt to taste

Make Jeff’s Rib Rub 1: In a small bowl, mix all the ingredients together. Coat the ribs generously with the rub, wrap them in heavy-duty foil, and refrigerate overnight or let sit at room temperature for up to 1 hour. Bring the ribs to room temperature before grilling.

Make the Smoky Barbecue Sauce: Stir the ingredients together in a saucepan and bring to a simmer; cook for 20-30 minutes, stirring often, until thick and smooth. Taste for heat levels and salt.

Prepare the grill for indirect cooking over low heat (300 F to 350 F), with a drip pan under the unheated portion of the grill. Add mesquite or other hardwood chips or chunks. Unwrap the ribs and sear both sides of both racks over direct heat for 3-4 minutes per side. Move the ribs to the center of the grill over the drip pan and cook, covered, for 2-2 1/2 hours, turning occasionally. Add more hardwood chips or chunks as needed for smoke. Test the ribs for tenderness after about 1 1/2hours. When done, the internal temperature should register at least 165F, and the meat should be very tender and juicy, although not falling off the bone. During the last 30 minutes of cooking baste the ribs often with Smoky Tomato Barbecue Sauce or your favorite barbecue sauce. After removing the ribs from the grill, baste them generously with the sauce, wrap them in heavy-duty foil, and let rest for 10-15 minutes.

Slice the ribs between the bones and serve with any remaining barbecue sauce, Campfire Beans and plenty of napkins.

Recipe Courtesy of: Grilling and Barbecuing Available at Cookin Stuff