Rub on BBQ deliciousness with our Smoked Memphis 'Wet' Ribs recipe. Picnic guests will love the classic summertime flavor of Smoked Memphis 'Wet' Ribs!
What You Need
Original recipe yields 6 servings
1 Tbsp. smoked paprika
2 Tbsp. HEINZ Yellow Mustard
3 lb. pork baby back ribs
3 cups hickory wood smoking chips
1/2 cup HEINZ BBQ Sauce Memphis Sweet & Spicy
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Let's Make It
Mix paprika and mustard until blended; rub evenly onto both sides of ribs. Refrigerate 1 hour. Meanwhile, soak wood chips in water.
Drain wood chips. If using gas grill, place half the chips on each of 2 large sheets of heavy-duty foil; fold each to make packet. Use fork to poke several holes in top of each packet.
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 300ºF. Place 1 foil packet over lit burners in bottom of grill. (Or if using charcoal grill, sprinkle half the drained chips directly over hot coals.)
Place ribs, meat sides up, on grate over unlit area. Grill 2 hours, monitoring for consistent grill temperature and adding remaining wood chips halfway through the grilling time.
Brush ribs with half the barbecue sauce. Grill 30 min., turning and brushing occasionally with remaining barbecue sauce.
Serve with corn bread and your favorite hot steamed fresh vegetable.
Ribs have a membrane on the bone side that should be removed before cooking for easy eating and to allow the barbecue sauce to best flavor the meat.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.