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About the Recipe: These ribs are so delicious that they defeated Bobby Flay’s ribs on the Food Network television show, Throwdown with Bobby Flay. Step-by-step directions guide you to smoke the racks for two hours, then steam them with vinegar sauce for a few minutes, dry them out again with more rub and smoke, resulting in moist, fall-off-the-bone flavorful ribs.
Recipe by Ed Mitchell: Ed Mitchell’s Barbeque, 2023, eccobooks.com, imprint of Harper Collins Publishers, see p.56-59, and p. 74 for Ed’s Eastern North Carolina Vinegar BBQ Sauce,
Prepare Grill/Smoke: The next day, prepare a grill for smoking the ribs. Preheat the grill to 225 degrees F. to 250 degrees F. Place the coals to one side of the grill. Once hot, place oakwood chunks on the hot, gray-white charcoal. Set the cooking grate over the fire, then place the ribs on the cooking grate on the opposite side from the coals so they cook with indirect heat. Cover the grill, adjust the vent to keep the temperature low and smoke the ribs until a bone releases from the rack when tugged at, about 2 to 3 hours. (If the coals burn down, add more as needed.) Transfer the ribs to a large aluminum pan.
Sauce/Steam: Mix the vinegar sauce and barbeque sauce in a bowl. Pour enough of the mixture into the pan to come ¼ inch up the sides; reserve the remaining mixture. Cover with plastic wrap and set back on the grill, but not directly above the coals. Cover the grill; let the ribs steam for about 15 minutes.
Spice Rub/Smoke: Remove the ribs from the pan. Lightly dust them on both sides with the remaining spice mixture, then place them back on the grill this time directly over the coals. Cover the grill; smoke until the ribs are dry on the outside but still moist inside, about 10 minutes Serve with the remaining barbeque sauce mixture.
Yield: 4 to 8
pdf for Copy of Recipe – Ed’s Mouthwatering Baby Back Ribs
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