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baby backs recipe_main_image5-300x296


  • 2 pounds trimmed pork loin ribs
  • 3-4 tablespoons garlic salt
  • ½ teaspoon ground celery seeds
  • 2 tablespoons paprika
  • 1 tablespoon onion salt
  • 2 teaspoons of Ass Kicking™ Wasabi Horseradish Hot sauce or Tabasco™ Chipotle Pepper Sauce
  • 1 teaspoon sage
  • ½ teaspoon cayenne pepper
  • 1 cup apple juice

Cooking Directions

  1. In small bowl combine garlic salt, paprika, onion salt, sage, celery seeds and cayenne pepper in bowl. Sprinkle and rub in mixture on both sides of ribs. Refrigerate for 2+ hours… Or if not don’t worry it will still work!
  2. Prepare Kamado for grilling (set to 175-200° F) – allow 20-30 minutes. Use a rib rack, Vision Grills lava stone, and heat deflector bracket.
  3. Trim excess fat from ribs and remove membrane from back of each rack.
  4. Add 3-5 mesquite or hickory wood chunks or 2-3 handfuls of chips over the charcoal for smoking and close lid until ready to add meat.
  5. Place ribs on grill. Cook with lid down for 4-5 hours. Baste every hour with apple juice.


  • Jim says:

    So how do you know when ribs are finished. 4-5 hrs is pretty vague.

    • VanderLaan says:

      I do it two ways. First, lift up the slab by one end with a pair of tongs. If they are ready, the slab will bend until the meat starts to “crack”. It should be close to breaking when you lift it. The other way is to take a toothpick and push it between the bones. if it slides in with no resistance – “like butter”, they are done.

  • Ryan Lau says:

    Where does the hot sauce come in. I don’t see it in the instructions

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