Tasty 101 baby back ribs

Step 1

Make the smoke bomb: In a large disposable aluminum tray, add the wood chips. Cover the tray tightly with aluminum foil, then poke multiple holes in the top with a toothpick or fork. Set aside.

Step 2

Make the sauce: In a small pot over medium heat, add the ketchup, brown sugar, vinegar, molasses, mustard, McCormick® Grill Mates® Sweet & Smoky Rub, salt and black pepper. Whisk to combine. Bring the sauce to a boil, reduce the heat to low, and simmer for 15-20 minutes, until thickened. Remove from the heat and let cool to room temperature.

Step 3

Apply the rub: On a large cutting board, pat the ribs dry with paper towels. If necessary, use a paring knife to gently loosen the membrane on the bone side of the ribs and pull it up in one sheet. Generously season the ribs on both sides with McCormick® Grill Mates® Sweet & Smoky Rub.

Step 4

Wrap the ribs completely in aluminum foil.

Step 5

Preheat the grill to 250°F (120°C) with the lid closed. Add the smoke bomb to the grill over direct heat. Close the lid and let smoke build up for 10-15 minutes.

Step 6

Place the foil-wrapped ribs on the grill over indirect heat and close the lid. Cook for about 2½-3 hours, until the meat is tender and starting to pull away from the bone.

Step 7

Remove the ribs from the grill and let rest for 10 minutes.

Step 8

Increase the grill temperature to high.

Step 9

Unwrap the ribs. Baste one side of the ribs with the sauce and place directly on the grill, sauce-side down. Baste the other side, now facing up.

Step 10

Flip the ribs and baste the other side again with the sauce. It's helpful to use 2 sets of tongs or a combination of tongs and a spatula to flip the rack.

Step 11

Grill the ribs for 1-3 minutes, until the sauce caramelizes and the meat shows grill marks.

Step 12

Flip the ribs again and continue grilling for 1-2 more minutes, until the sauce on the other side caramelizes.

Step 13

Remove the ribs from the grill and serve with the remaining barbecue sauce.

Step 14

Enjoy!