The Best Bbq Ribs in Arizona

Discover the ultimate backyard indulgence with "The Best BBQ Ribs in Arizona," a smoky, tender delight that will elevate your next cookout. These pork baby back ribs are seasoned with a bold and flavorful dry rub made from pantry staples like paprika, brown sugar, and garlic powder, then slow-cooked over mesquite wood chips for that signature Arizona-style smoky aroma. A tangy honey and apple cider vinegar glaze locks in moisture, while a generous slather of your favorite BBQ sauce adds the perfect caramelized finish. Whether you’re hosting a summer BBQ or craving classic comfort food, these fall-off-the-bone ribs, cooked low and slow to perfection, will have everyone coming back for seconds. Perfectly paired with your favorite sides, this recipe guarantees mouthwatering results every time!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 4

Ingredients

• 2 racks Pork baby back ribs
• 0.5 cups Brown sugar
• 2 tablespoons Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 2 teaspoons Salt
• 2 teaspoons Black pepper
• 1 teaspoon Ground cumin
• 0.5 teaspoons Cayenne pepper
• 0.25 cups Honey
• 2 tablespoons Apple cider vinegar
• 1 cup Your favorite BBQ sauce
• 2 cups Mesquite wood chips

Directions

Step 1

Prepare the ribs by removing the silver skin membrane on the back. Use a knife to loosen it, then grab a corner with a paper towel for grip and peel it away.

Step 2

In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, ground cumin, and cayenne pepper to make the dry rub.

Step 3

Generously rub the spice mixture onto both sides of the ribs, ensuring even coverage. Wrap the ribs in plastic wrap or foil and refrigerate for at least 2 hours, or overnight for the best flavor.

Step 4

Preheat your grill to 250°F (120°C) and set it up for indirect heat. Soak the mesquite wood chips in water for 30 minutes.

Step 5

Place the soaked wood chips in a smoker box or wrap them in aluminum foil and poke holes to allow smoke to escape. Place the smoker box or foil packet on the grill over direct heat until it starts smoking.

Step 6

Once the wood chips are smoking, place the ribs on the grill over indirect heat, bone side down. Close the lid and let them cook low and slow for 3 hours, maintaining a consistent temperature of 250°F.

Step 7

After 3 hours, create a glaze by mixing the honey and apple cider vinegar in a small bowl. Brush this glaze onto the ribs, then wrap the ribs tightly in aluminum foil and place them back on the grill for 1 hour. This will make the ribs tender and juicy.

Step 8

Unwrap the ribs and brush them with your favorite BBQ sauce. Place them back on the grill over direct heat for 10-15 minutes to caramelize the sauce, flipping once. Watch carefully to avoid burning.

Step 9

Remove the ribs from the grill and let them rest for 10 minutes. Slice between the bones and serve hot with extra BBQ sauce on the side!

Nutrition Facts

Serving size	2243.1 grams (2243.1g)

Amount per serving	% Daily Value*
Calories	4811

Total Fat 338.50g	434%
Saturated Fat 123.70g	619%
Polyunsaturated Fat NaNg
Cholesterol 1316mg	439%
Sodium 7813mg	340%
Total Carbohydrate 182.20g	66%
Dietary Fiber 7.50g	27%
Total Sugars 153.00g
Protein 297.30g	595%

Vitamin D 0IU	0%
Calcium 415mg	32%
Iron 22mg	121%
Potassium 4337mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 24.0%

Carbs: 14.7%