Ingredients
3/4 cup Bull's-Eye Sweet & Sticky Barbecue Sauce, divided
3 lb. (1.4 kg) pork baby back ribs
1/2 cup water
Method
Sources
📖
Recipe1M+
dataset
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Hickory chunks — classic American barbecue smoke flavor
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand ribs upright — fit more racks in smoker or grill
Offset stick burner — traditional low-and-slow barbecue smoking
Apple wood — mild, sweet smoke for poultry and pork
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hickory chunks — classic American barbecue smoke flavor
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
Stand ribs upright — fit more racks in smoker or grill
Offset stick burner — traditional low-and-slow barbecue smoking
Apple wood — mild, sweet smoke for poultry and pork
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heat barbecue to medium heat. mix seasonings; rub onto both sides of ribs. place half the ribs in single layer on large sheet of heavy-duty foil. bring up sides of foil; double fold top and one end. add 1/4 cup water through open end of packet. double fold remaining end to seal packet, leaving room for heat to circulate inside. repeat to make second packet. grill 45 min. to 1 hour or until ribs are done. remove packets from foil; discard foil. return ribs to grill; brush with 1/2 cup barbecue sauce. grill 15 min., turning and brushing occasionally with remaining sauce.