Description
These apple cinnamon brined baby back ribs are tender, juicy, and infused with warm spice, perfect for any occasion.
Ingredients
- 3 racks baby back ribs
- 6 cups water
- 3 cups apple cider or apple juice
- 2 cups white sugar
- 1/3 cup kosher salt
- 6 sticks cinnamon
- 2 tbsp black peppercorns
- 1 tbsp whole cloves
- 2 bay leaves
- Rub:
- 1/2 cup brown sugar
- 1/3 cup paprika
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp ground cinnamon
- 2 tsp chili powder
- 2 tsp black pepper
- 1 tsp dry mustard
Instructions
- Combine the water and apple cider in a large pot. Bring to a rolling boil.
- Add the white sugar, kosher salt, cinnamon sticks, peppercorns, cloves, and bay leaves. Stir.
- Cover and boil for 10 minutes to dissolve sugar and bloom the spices.
- Remove from heat and let the brine cool to room temperature. Strain if desired.
- Pour one cup into a spray bottle and refrigerate for spritzing.
- Remove the membrane from the back of each rack of ribs.
- Submerge the racks in the brine. Brine for 24 hours in the refrigerator.
- While the ribs brine, combine the rub ingredients and store.
- Prepare the grill for indirect heat aiming for 285–300 °F (140–150 °C).
- Remove ribs from the brine, pat dry, and coat with oil.
- Sprinkle rub evenly on all sides of the ribs.
- Cook over indirect heat for about 3 hours, spritzing every 45–60 minutes.
- Check for doneness and let rest for 10 minutes before slicing.
Notes
If using table salt, use about half the amount of kosher salt. Apple wood offers a distinct smoke flavor. Maintain consistent low heat throughout cooking.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American