Consistently the best BBQ place I have ever been to and hand's down my son's favorite restaurant in the world since he was 2-years old. Chef Damon Stainbrook has been cooking in restaurants since he was 16-years old and since his time at the renowned French Laundry, he has mastered the art of BBQ. Lucky for us he took the time to share his secret recipe for BBQ Baby Back Ribs. So if you can't make it to the Pig in a Pickle, start your smoker and get ready to slow cook some meat! These ribs are excellent to make and take on a picnic, serve at home or at a party!

See Also

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Ingredients

• 1 rack high quality, local (if possible) baby back ribs (this recipe can also be used with beef brisket)
• 3 tablespoons brown sugar
• 3 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• ½ teaspoon chipotle powder
• Serve with Pig in a Pickle's Famous BBQ Sauce or your favorite BBQ sauce

• Prep Time: 135 minutes
• Cook Time: 190 minutes

• Total Time: 325 minutes
• Yield: 2-4 servings

Preparation

Pat the ribs dry and dust each rack completely with rub on both sides. Place ribs uncovered on a rack in the refrigerator for at least a couple hours to overnight.

 

Heat an offset smoker to 225 degrees; a Weber grill will work as well with a very low fire built off to one side (see excellent description on how to convert your Weber into an offset smoker). When smoker or grill is at 225 degrees, place ribs in and close.

Most important step; do not disturb or look at the ribs, keep the fire steady and low at 225 degrees for three hours.  After three hours you can test the ribs by bending the end of the ribs with a pair of tongs.  Most rib racks will take between three hours and three hours and fifteen minutes to cook. If the ribs are close they will start to pull away from the bone.  At this point, you can sauce the ribs if you like them wet or finish them dry as Chef Damon Stainbrook does at the Pig in a Pickle, serving sauces on the side.