Hard Rock Cafe Hickory-Smoked Ribs [0000518]

Ingredients:

2 racks of gluten-free baby back ribs
1/4 cup gluten-free brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 cup gluten-free barbecue sauce

Instructions:

Preheat your smoker or grill to a temperature of about 225°F (110°C) using hickory wood chips for smoking. Make sure it's set up for indirect heat.

While the smoker or grill is heating, remove the membrane from the back of the racks of ribs. This can be done by carefully loosening a corner with a knife and then using a paper towel to grip and peel it off.

In a bowl, mix together the gluten-free brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and ground cumin to create a dry rub.

Rub the dry rub generously over both sides of the racks of ribs, ensuring they are evenly coated.

Place the seasoned ribs in the smoker or grill, bone-side down, and smoke them for about 4-5 hours, maintaining a steady temperature and adding more hickory wood chips as needed.

After smoking, remove the ribs from the smoker or grill and brush them with the gluten-free barbecue sauce on both sides.

Wrap each rack of ribs in aluminum foil, creating a tight seal.

Return the wrapped ribs to the smoker or grill and continue to cook at the same temperature for an additional 1-2 hours. This step helps tenderize the ribs.

Carefully remove the ribs from the foil and place them back on the smoker or grill for a final 30 minutes to allow the sauce to caramelize.

Once done, remove the ribs from the smoker or grill, slice, and serve.

Enjoy your homemade gluten-free Hickory-Smoked Ribs, inspired by Hard Rock Café's signature dish!