Baby Back Ribs with Memphis Dry Rub

Directions

1. Place wood chips in a large bowl. Cover with water and let soak for 1 hour.

2. Wash hands with soap and water.

3. Remove thin white membrane off bone side of ribs and discard. Wash hands with soap and water after handling raw pork.

4. In a small bowl, combine paprika, pepper, sugar, celery salt, chili powder, garlic powder, onion powder, mustard, cumin and cayenne pepper; mix well. Rub mixture on both sides of ribs. Transfer ribs to a large dish, cover and let marinate in the refrigerator for a minimum of 4 hours. Wash hands with soap and water after handling raw pork.

5. Coat grill grate with cooking spray and preheat to medium. If using a gas grill, add wood chips to smoker box. If using a charcoal grill, add wood chips to coals when hot. Place ribs on grill, cover and grill until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 1 1/4 to 1 1/2 hours, turning occasionally. Transfer ribs to a cutting board or platter, tent with foil and let sit for 3 minutes. Serve with your favorite Big Y barbecue sauce on the side.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!