- 2½ – 3 pound baby back pork ribs
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 cups prepared, White Barbecue Sauce (Click here for recipe)
- 1 quart apple juice
- The night before serving, peel skin from back of the ribs.
- Mix the four rub spices and smear on both sides of the ribs.
- Wrap in plastic and refrigerate overnight.
- Heat grill so that the temperature stays at around 225 – 245 degrees F. With my four burner grill, one burner on the lowest flame kept the heat at about 235 – 245 degrees F which is as low as my grill gets
- Mix White Barbecue Sauce ingredients in a small bowl.
- Fill a flat wide pan with the apple juice and place on the back of the grill. (I used a disposable aluminum pan)
- Unwrap the ribs and place on an upper rack over the apple juice (meat side up, bones down). If you don’t have an upper grill shelf, the ribs can go next to the apple juice but not directly over the lit burner. The apple juice keeps them moist during the five hours of cooking.
- Smear the top of the ribs with a generous amount of sauce and close the lid.
- Once per hour for the next four hours, smear more sauce over the ribs but try and do it quickly so the heat stays consistent.
- At hour five, remove the ribs to a platter and smear again with more sauce. (To test, try bending the rib rack in half. It should start to break at the bend. If it is still rubbery, let it cook longer).
- Once done, let sit covered with loose foil for five minutes on the platter.
- Discard pan of apple juice.
- Slice between ribs and serve with remaining White Barbecue Sauce on the side.