Northwest BBQ Pork Ribs Recipe

Ingredients:

• 2 racks baby back pork ribs (about 5 pounds total)
• 1/4 cup Dijon mustard
• 1 cup Northwest BBQ Rub
• 1 cup Alderwood chips, soaked (optional)
• 2 cups Northwest BBQ Relish

Directions:

1. Trim membrane from back of ribs. Rub ribs all over with mustard. Sprinkle liberally with Northwest BBQ rub.
2. Preheat grill on low heat.
3. If using Alderwood chips: Place wood chips in center of sheet of aluminum foil. Fold up edges to create a rim and keep wood chips from falling out. Place on one side of grill over direct heat. Cook wood chips with lid on until a thin trail of smoke appears out the top of the grill.
4. Turn off heat on side of grill without wood chips. Place ribs on unlit side of grill. Close lid. Cook 1 hour over indirect heat (while wood chips continue to smoke on lit side). Aim to maintain grill at 225°F to 250°F.
5. Remove ribs from grill and wrap each rack in parchment paper. Then wrap each rack in a layer of heavy-duty aluminum foil. Return ribs to indirect heat and cook an additional 1 to 2 hours or until meat is tender and easy to pull from bone.
6. Carefully open aluminum foil and parchment paper and allow ribs to rest 5 minutes. Transfer racks to cutting board and cut ribs apart. Arrange on a serving platter. Spoon relish over ribs and serve.
7. Cook's Tip:
8. This recipe can also be done in an oven (without wood chips). After step 1, wrap ribs in parchment paper and then a layer of foil. Bake in 300°F oven 2 1/2 to 3 hours, until tender. Unwrap and broil to brown or refrigerate until ready to use. This makes it easy to transport to a picnic area or camping ground where they can be seared on a grill just before serving. It also makes the ribs easy to warm up just before company arrives.