A delightful recipe for smoky and flavorful baby back ribs, infused with a blend of fresh herbs and spices.
Combine the kosher salt, granulated sugar, and cold water in a large container to create the brine.
Ensure the salt and sugar are fully dissolved in the water for an even brine.
Submerge the baby back ribs in the brine and refrigerate for one hour.
Use a weight to keep the ribs fully submerged in the brine.
In a food processor, blend the garlic, basil, thyme, oregano, parsley, and olive oil into a smooth paste.
Pulse the ingredients to avoid overheating the herbs, preserving their fresh flavor.
Remove the ribs from the brine and pat them dry with paper towels.
Drying the ribs ensures the rub adheres properly.
Rub the herb paste over both sides of the ribs evenly.
Massage the paste into the meat for better flavor penetration.
Sprinkle the light brown sugar over the ribs and wrap them tightly in plastic wrap. Refrigerate for at least one hour or overnight.
Allowing the ribs to marinate overnight enhances the flavor.
Prepare the grill with soaked hickory wood chips and preheat to 275°F.
Soak the wood chips for at least an hour to prevent them from burning too quickly.
Place the ribs on the grill over indirect heat and cook for 4 hours, turning every 30 minutes.
Maintain a consistent temperature for even cooking.
Brush your favorite barbecue sauce onto the ribs during the last 10 minutes of cooking.
Adding the sauce at the end prevents it from burning.
Serve the ribs hot with your choice of sides and enjoy!
Let the ribs rest for a few minutes before serving to retain their juices.
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