Baby Back Ribs with Slaw
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  • 4 cutlets approx. 3.3–4 lb
  • 2 tbsp coarse salt
  • 1 tbsp brown sugar
  • ½ tsp cinnamon powder
  • 1 tsp allspice
  • 1 tsp black peppercorns
  • 1 tsp minced garlic
  • 2 tsp onion powder
  • 10.6 oz white cabbage
  • 2 carrots, approx. 5.3 oz
  • ½ red and yellow bell pepper
  • 1 onion
  • 4-5 tbsp apple cider vinegar
  • 2-3 tbsp vegetable oil
  • 1 tsp coarse mustard
  • Sea salt
  • Freshly ground black pepper
  • 1.7 fl oz apple cider vinegar
  • 6.8 fl oz barbecue sauce
  • 1.7 fl oz apple juice


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  • CENTER: Off
  • RIGHT: Off

Equipment Needed

  • Smoker box
  • 1 handful hickory smoking chips
  • 2-3 handfuls soaked hickory smoking chips (soaked for at least 30 mins)
  • 2 sheets of butcher paper or parchment paper



  1. Remove the membrane from the ribs. Finely grind the salt, brown sugar, cinnamon powder, allspice, peppercorns, garlic granules and onion powder with a mortar and pestle. Rub both sides of the ribs with the mixture (don’t forget the edges). Then cover with saran wrap and marinate for at least 1 hour at room temperature.
  2. In the meantime, prep the slaw. Clean the white cabbage and carrots, slice into thin strips and place in a large bowl. Quarter the bell peppers, remove the core and cut into strips. Peel and dice the onion.
  3. Add the apple cider vinegar, vegetable oil, and mustard to the white cabbage and scrunch together for several minutes. Add the remaining prepared ingredients and season well with sea salt and freshly ground black pepper. Cover the slaw and leave it in the fridge to marinate.
  4. Fire the roasting burner up full with the lid open. Fill the smoker box with the dry hickory chips, place it over the roasting burner and heat it for 5-8 minutes. Spread the baby back ribs over the main grill surface. As soon as a thick smoke develops, add half of the soaked smoking chips, set the roasting burner to the lowest setting, and smoke the ribs over indirect heat with the lid closed for 1-1½ hours. Add the remaining smoking chips.
  5. At the end of the first grilling and smoking time, brush the ribs on both sides with apple cider vinegar and wrap in butcher’s paper. Then continue grilling for 2-2½ hrs at 257-275°F with the lid closed.
  6. Mix the barbecue sauce with the apple juice. At the end of the second grilling time (core temperature 185-188°F), place the ribs back on the grill, stir the excess meat juices into the barbecue sauce, and brush the ribs with the sauce. Grill the ribs with the lid closed for another 20-30 minutes. Occasionally brush with the sauce until it is all used up.