Bubba's Bama-Style Grilled Baby-Back Ribs
Categories: Meat, Pork, Grill, BBQ, Dixie, Southern, Mian dish
Yield: 6 servings
BBQ Paste:
3 tb Cumin ground
2 tb Chili powder
1 tb Hungarian hot smoked paprika
2 tb Thyme ground
1 1/2 tb Garlic minced
1 tb Celery seed ground
2 ts Ginger ground
1/3 Cloves ground
salt & pepper to taste
3 tb Brown sugar packed
1 1/2 c very strong coffee
1 tb Worcestershire sauce
2 tb Blackstrap molasses
4 ea Beef bouillon cubes
6 ea Pork baby back racks ribs
1 c hickory wood chips soaked 24 hrs.
Seasoning Rub Paste:
Combine all spices & brown sugar in a small bowl then set aside.
Ribs:
Combine your remaining paste ingredients in a saucepan.
Cook over med-low heat while stirring often until bouillon cubes dissolve.
Slowly add your spice mixture while stirring constantly until thoroughly combined.
Remove from heat then set aside for 5 mins. to cool.
Rub ribs with your paste.
Put ribs in a deep & wide pan then cover with plastic wrap.
Refrigerate for at least 5-12 hrs. or overnight.
Light yourself a fire in a charcoal grill.
When the coals are at med-low heat you will need to drain your hickory chips.
Sprinkle 1/2 of them over your coals.
Put your ribs onto grill's cooking rack then cover your grill with vents partially open.
Cook for 30-40 mins. while turning frequently.
Sprinkle your remaining hickory chips over coals after 20 mins.
Remove ribs from grill then serve dry or with your favorite barbecue sauce for brushing.
ORIGIN: Newton (Bubba) MacDonald, 8-Mile-Alabama, circa 1995
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