Eosinophilic Esophagitis Friendly Dairy Free Smoked Ribs
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back pork ribs (about 4–5 lb total)
- 2 tbsp yellow mustard
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
For the barbecue glaze
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp black pepper
For the smoker
- 3 cups hardwood smoking chips (hickory or apple), soaked in water for 30 minutes and drained
Instructions
- 1
The night before (or at least 8 hours ahead), remove the thin membrane from the bone side of each rack: slide a butter knife under the membrane at one end, grip it with a paper towel, and pull it off in one piece. Pat the ribs dry with paper towels.
- 2
Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl and stir until evenly mixed. Brush both sides of each rack with yellow mustard, then press the dry rub firmly onto all surfaces. Wrap the racks tightly in plastic wrap and refrigerate for at least 8 hours or overnight.
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