Guava Glazed Smoked Baby Back Ribs Recipe - How to Make Smoked Baby Back Ribs

It is officially grilling season, and today were bringing you a taste of the tropics with Tommy Bahama's Guava Glazed Smoked Baby Back Ribs recipe!

Today I'm going to show you how to make smoked baby back ribs using the smoker box on our grill. If you have a smoker or pellet grill, you can adapt this recipe by adjusting the smoker temperature to about 225 and cooking 3-4 hours, until the ribs are done to your liking.

To get started, soak 2 large handfuls guava, apple, or cherry wood chips in hot water for 30 minutes.

Now, well prepare the dry rub by mixing:

3 tbsp. light brown sugar
1 tbsp. kosher salt
1 tsp. ground ginger
1 tsp. granulated onion
1 tsp. granulated garlic
1 tsp. freshly ground black pepper
1/2 tsp cayenne pepper

Cut 2 racks baby back ribs in two or three slabs and coat well with the dry rub.

Preheat the grill on high. Turn one burner off and adjust the heat on the other burner to 350F.

Drain the wood chips and place half of the chips in the grill smoker box. Let the wood burn until it smokes.

Place the ribs on the cool side of the grill. Cook the ribs, with the lid closed, for 1 hour.

As the ribs are cooking, lets prepare the Guava Glaze:

In a medium pot over medium heat, were going to add:

1 cup guava jelly (or pineapple)
2 tbsp. soy sauce
2 tbsp. Dijon mustard
2 tbsp. unseasoned rice vinegar
1 tbsp. peeled and minced fresh ginger
2 garlic cloves, minced
1 tsp. Sriracha sauce

After it comes to a boil, reduce the heat to low and simmer about 5 minutes. Set aside.

After the hour is up, add the remaining chips to the grill, and cook with the lid closed for about three hours.

OK, lets check the ribs. You want the meat to be so tender that it tears easily when a rack is bent in half and the meat has shrunk at least 1/4-inch from the bone.

Brush the tops of the ribs with some of the glaze. Cook, with the lid closed, until the glaze sets, for about 5 minutes. Turn the ribs and repeat.

Transfer the ribs to a chopping board and let stand for 3 to 5 minutes. Cut between the bones and serve hot with any remaining glaze.

STAY IN TOUCH!
https://www.Facebook.com/ChefTips
https://www.Instagram.com/ChefTips
https://www.Twitter.com/ChefTips

Big Blues by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://audionautix.com/