Eosinophilic Esophagitis Friendly Smoked Baby Back Ribs

Total time6 hr 20 min

Prep time20 min

Cook time5 hr

4.8

(24)

Eosinophilic Esophagitis Friendly Smoked Baby Back Ribs

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Ingredients

4 servings

For the ribs

2 racks baby back 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
2 tsp black pepper, coarsely ground
2 tsp garlic powder
2 tsp onion powder
1 tsp dry mustard
1 tsp cayenne pepper

For smoking

3 cups wood chips (hickory or applewood), soaked in water for 30 minutes and drained

For the spritz

1 cup apple juice or apple cider

For serving

1 cup barbecue sauce, for glazing and serving

Instructions

1
Flip each rack bone-side up. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece. Pat both racks dry with paper towels.
2
In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne. Brush a thin, even coat of yellow mustard over both sides of each rack, then press the dry rub firmly onto all surfaces until fully coated. Let the racks sit at room temperature for 30 minutes, or refrigerate uncovered for up to 12 hours.

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