Courtesy of Tender Belly

The trifecta of perfection is found in these ribs: smoky, sweet, and tangy. Pair these tender Ribs with a Spaten Dunkel, or any Bavarian dark lager you can find.

Ingredients

• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 1 tablespoon sugar
• 1 tablespoon paprika
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground Szechuan peppercorns
• 1/4 teaspoon cayenne pepper
• 2 racks Baby Back Ribs
• 1-2 fistfuls of light smoking wood (apple or cherry)
• 1 cup balsamic barbecue sauce

Instructions

1. To make the rub: Mix together the brown sugar, salt, sugar, paprika, white and black pepper, ground mustard, dried thyme, garlic powder, Szechuan peppercorns, and cayenne pepper in a small bowl and set aside.
2. Season ribs liberally with rub all over.
3. Fire up grill to 225 degrees Fahrenheit, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs on the grill and smoke until the ribs have a slight bend when lifted from one end, about 4-5 hours.
4. In the last 30 minutes of cooking, baste the top of each rack with balsamic barbecue sauce and continue smoking to caramelize sauce. Remove from grill, slice, and serve with remaining balsamic barbecue sauce.