Cedar-Smoked Baby Back Ribs – a delicious recipe with garlic, onion powder, salt, ground black pepper, rack baby back pork ribs, cedar plank. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix garlic powder, onion powder, salt, and black pepper together in a small bowl. Spread over baby back ribs. Cover with plastic wrap and refrigerate, 8 hours to overnight.
2
Place plank on a rimmed baking sheet and pour in enough water to cover. Let soak before grilling, about 1 hour. Drain.
3
Preheat an outdoor grill to about 500 degrees F (260 degrees C). Place plank on the grate and heat until slightly blackened, about 5 minutes. Flip plank and place ribs on top. Lower heat and cover the grill. Cook ribs, sprinkling some water on top every 30 minutes to create steam inside the grill, until tender, about 3 hours.
4
Uncover grill and increase heat to high. Brush barbeque sauce over ribs. Cook until ribs are dark brown, about 2 minutes.
76
kcal
Calories
4
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon fine sea salt, 1 tablespoon ground black pepper, and more.
Yes, Cedar-Smoked Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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