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Uncle Smoke Cookhouse Barbecue Pork Back Ribs

Keep Summer Alive With This BBQ Classic.

Another summer is coming to an end, but that doesn’t mean the good food and good time with friends has to come to a close. Uncle Smoke Cookhouse, southern comfort food connoisseurs and outdoor cooking experts, are here to help keep the summer alive with this recipe for Barbecue Pork Back Ribs. This seriously smokey take on a summertime favourite is the perfect thing to share with friends while out and about at a backyard BBQ, up at the cottage, or around a campfire in our great north!

Makes 6 to 8 servings.


Barbecue Rub Ingredients

  • 1⁄2 cup (125 mL) packed dark brown sugar
  • 3 tbsp (45 mL) kosher salt
  • 1 tbsp (15 mL) ancho chili
  • 1 tbsp (15 mL) smoked paprika
  • 1 tbsp (15 mL) onion powder
  • 1 tsp (7 mL) garlic salt
  • 1 tsp (7 mL) coriander
  • 1 tsp (7 mL) ground cumin
  • 1 tbsp (15 mL) freshly ground black pepper
  • 3 (2- to 3-lb/1-1.5 kg) full racks baby back pork ribs
  • 3 cups (750 mL) apple wood chips, plus more as needed
  • 8 quarts (8 L) lump charcoal, plus more as needed if using charcoal grill
  • 2 cups (500 mL) Uncle Smoke Barbecue Sauce (1 cup/250 mL for saucing and 1 for dipping)
  • Mix 1 cup/250 mL apple cider vinegar and 1 cup/250mL of water in clean spray bottle (optional)


  1. Place all of the rub ingredients except the ribs in a medium bowl and stir to combine; set aside.
  2. Soak wood chips for 30 minutes. Cut a piece of aluminum foil and wrap wood chips. Punch 8 to 10 holes in the foil package and set aside.
  3. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.
  4. Evenly coat both sides of the ribs with the barbecue rub. Sprinkle rub and pat it in. Do not smear or rub barbecue rub into meat.
  5. Heat one half of the gas or charcoal grill to low (250F/120C to 300F/150C) leaving the other side cool. Place wood/foil package on the hot side so it begins to smoke. Place ribs on the cold side of grill and close the lid for 2 hours. Open occasionally to spray with apple cider vinegar and water solution.
  6. After 2 hours, wrap ribs in foil and return to the cold side of grill for a further 1 hour.
  7. Remove the ribs from the foil, place them meaty-side up on the hot side grill, and brush them with some of the Uncle Smoke Barbecue sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened, and the ribs are heated through and have grill marks, for a total grilling time of 15 minutes.
  8. Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.