Baby Back Ribs

North Carolina style Baby Back Ribs with wet rub and a Lexington Style Mop Sauce.

For the wet rub:

  • 1/4 cup olive oil
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon sage
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne pepper

In a small mixing bowl, combine all ingredients. Using your hands or a sauce mop, rub over all surfaces of pork before cooking.

For the mop sauce:

  • 3 cups apple cider vinegar
  • 3 tablespoons red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper

In a 1-quart mixing bowl, whisk all ingredients together until well blended. Apply to all surfaces of pork with a barbecue mop during the last 3 hours of cooking.

  • 2 racks baby back pork ribs, 1 1/2 to 2 pounds each

Rub ribs on all sides with wet rub. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Preheat grill to 250 degrees F.

Remove ribs from plastic wrap and place ribs on rack with coals arranged beneath ribs and off to each side. Cook slowly, about 20 to 30 minutes per side, until instant read thermometer inserted into thickest part of neat measures 160 degrees F., basting every 15 minutes with mop sauce.

Serve with your choice of sauce.

Makes 4 servings.

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