Dale’s Spicy Smokehouse Style BBQ Baby Back Ribs

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Dale's Spicy Smokehouse Style BBQ Baby Back Ribs recipe, a mouthwatering dish that will take your taste buds on a flavorful journey. These succulent ribs are slow-cooked to perfection, infused with smoky flavors and a kick of spice that will leave you craving for more. With a tantalizing blend of spices and a tangy BBQ sauce, these ribs are guaranteed to be the star of any backyard cookout or family gathering. Get ready to indulge in tender, fall-off-the-bone ribs that will make you the ultimate BBQ master.

Keywords: spicy, smokehouse, BBQ, baby back ribs, recipe.

Dale's spicy smokehouse style bbq baby back ribs recipe details

Dale’s spicy smokehouse style bbq baby back ribs recipe, recipe Rating: 4.9
Number of votes:140

1 slab of ribs per person may sound like a lot, but if you have leftovers, you will be really happy! Awesome!
Ready in: 4 hours 30 mins

Ingredients

Serves: 6

• 6 slabs baby back pork ribs
• 1 bottle Allegro(R) marinade with hickory
• 6 tablespoons Tony Chachere’s(R) Creole Seasoning
• 1 bottle Bullseye(R) Original BBQ Sauce
• 2 tablespoons McCormick(R) coarse ground black pepper (optional)

Preparation method

Prep: 2 hours | Cook: 2 hours 30 mins

1. Pour Allegro marinade in container large enough to hold ribs. Add ribs, turn occasionally, and marinate 2-3 hours or more.
2. Preheat a grill for high heat.
3. Put rib slabs on hot grill, bone down first, and sear/brown both sides, 10-15 minutes per side depending on grill heat.
4. Pull ribs off grill, put in a metal or foil pan, cover and seal with aluminum foil, and put back on grill. Cook until meat is pulling away from the bone, about 2 hours, trying not to open seal more than a couple of times as it will let out steam/moisture.
5. Pull ribs from the grill, dust with Tony’s seasoning and black pepper, and serve with BBQ sauce.