Chesapeake Bay Herb Smoked Barbecued Ribs


5 lbs of prime baby back ribs, untrimmed
1/4 cup garlic powder
1/4 cup paprika
1/4 cup black pepper
1/4 cup salt
1/4 cup onion powder
1/8 cup MSG, optional
1/2 cup vegetable oil
2 sticks butter
2 tbs fresh thyme leaves
2 tbs fresh rosemary leaves, chopped
4 cloves garlic, crushed or pressed
a spray bottle filled with apple juice
3 bottles "Open Pit" barbecue sauce
1 (28 oz) can of whole Italian style tomatoes
1/4 cup brown sugar
1 whole lemon
a few dashes of liquid smoke
kosher salt and black pepper to taste
extra cider vinegar (if you like your sauce tangy) optional
2 tbs Old Bay seasoning
This is a highly seasoned slow smoked rib recipe. The ribs are rubbed with mixed spices, basted with a butter and oil mixture along with thyme, garlic and rosemary and finished with a easy to prepare delicious barbecue sauce.

  • In a bowl, mix all of the spices for the rub.
  • Remove the ribs from the refrigerator, wash the dry off.
  • Bring the ribs close to room temperature, then coat the top side of the ribs with the dry rub mixture. Rub in well with your hands.
  • Let ribs stand for about 30 minutes before smoking.
  • To prepare the baste add the baste ingredients to a small sauce pan and bring to a simmer and simmer for 15 minutes, then remove from heat.
  • Start a charcoal fire in the fire box of an off set smoker. (we use a Brinkman)
  • Add some hickory wood chunks that have been soaked in water for about 30 minutes.
  • Add the ribs to the grill meat side up and brush the all over with the basteing liquid.
  • Close the grill and let smoke for about 4 hours depending on the size of the ribs, at 200 degrees.
  • Add more wood and charcoal if necessary to maintain temperature.
  • Periodically while the ribs are smoking, open the grill and baste with the butter mixture and spray with some apple juice. Do this about 4 times during cooking. Move the ribs around if necessary to achieve evening browning, but it is not necessary to turn them over.
  • Ribs will be done when internal temperature reaches 160 degrees and the meat is pulling away from the bone.
  • To make the sauce add the tomatoes along with the juice to a large sauce pan.
  • Using a potato masher, mash the potatoes well.
  • Add all the other ingredients except for the lemon and bring to a simmer and simmer for about 15-20 minutes.
  • Half way through cooking halve the lemon, squeeze the juice into the sauce, then add the squeezed lemons to the sauce.
  • Before serving brush the ribs with the sauce if desired or use as a dipping sauce




30 min


4 hr


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