Directions1. 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 for 1¼ to 1½ hours or until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer, 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!
Nutrition FactsNutrition Information Per Serving
Total Fat 60 g
Saturated Fat 21.0 g
Cholesterol 250.00 mg
Sodium 491.00 mg
Carbohydrates 2.00 g
Fiber 1.00 g
Sugars 1.00 g
Protein 70 g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more