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  - [photos by JESSICA RICKMAN]
Trent Willmon’s Baby Back Ribs
Trent Willmon knows a thing or two about Texas cooking—and has his own recipes to prove it!
September 25, 2009
Ingredients
- 4–5 racks of baby back ribs
- 1½ quarts cider vinegar
- ½ cup lemon juice
- Rib Rub (see recipe below)
- 2 handfuls hardwood chips (soaked in water 1 hour)
- Beer Barbecue Spray (see recipe below)
- Favorite rib mopping (barbeque) sauce
Ingredients for Rib Rub
- 1 cup paprika
- ½ cup coarse salt
- ½ cup coarse black pepper
- ½ cup brown sugar
- 2 tbsp. garlic powder
- 1 ½ tsp. cayenne pepper
Beer Barbeque Spray
In plastic spray bottle, mix 1 beer, 1 cup cider vinegar and ½ cup soy sauce.
Preparation
- Peel membrane off bottom of ribs and wash.
- Soak in cider vinegar and lemon juice about 2–3 hours in refrigerator.
- Dry and rub liberally with Rib Rub.
- Build your fire in the smoker or, if indirect grilling, start wood or charcoal in your charcoal chimney. Wait until coals get to medium heat.
- Toss a handful of wood chips on your coals, lay ribs on the grate away from the coals, shut the lid.
Cooking Instructions:
- On charcoal grill, keep grill to around 320°–325° for 2–2½ hours.
- You will have to add a handful of charcoal briquettes and another handful of soaked wood chips after about an hour.
- Every 30 minutes, quickly spray down the ribs with Beer Barbecue Spray and immediately close the lid.
- If you are using the smoker, keep heat between 220°–225° for 4–5 hours.
- Wrap ribs in aluminum foil for the last hour of cooking.
- Final step: peel off the foil, paint with mopping sauce, shut the lid for 15–20 minutes, take the ribs off and serve.
Serves 8 – 10
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