It’s finally here — the time of year when we fire up our grills and smokers and savor the flavor of meats cooked al fresco.
Hog Addiction pit master Marcio Borguezan knows a few things about good barbecue. He and his team won the whole hog category at Memphis in May in 2019 — a world championship barbecue competition, and as brand ambassador for Tribal Fire Grill, he qualified to participate in the world’s largest steak cookoff in March, placing in the top 100.
If you’re a barbecue fan, try this Hog Addiction recipe that’s sure to delight your tastebuds.
Baby Back Ribs
- One rack baby back ribs
*Borguezan’s pro tip: Get the most marbly meat. It will be more tender and flavorful and will cook better.
- 1/2 cup brown sugar
- 2 teaspoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- ½ teaspoon celery salt
- • ¼ teaspoon cayenne pepper
- 8 oz peach preserves
- ½ stick salted butter
- 2 teaspoons honey
- ¼ cup brown sugar
- Preheat smoker or grill to 225-250 degrees while prepping your ribs.
- Using a butter knife and paper towel, gently remove membrane.
- Squirt a line of mustard on each side of the rib rack to serve as a binder for the rub. Spread it throughout.
- Mix rub ingredients and spread evenly on the ribs. Start on the bone side and finish on the meat side.
- Put meat on smoker. This process is recommended for indirect heat, so if using a grill, place meat as far from flame as possible.
- Cook to desired color or temperature; Borguezan recommends 178-180 degrees. Color should be a mahogany shade, and you should not see any dry rub remaining. Expect a cooking time of approximately 3.5 hours. (*Borguezan’s pro tip: Every 30 minutes, spray with apple juice. It helps break down seasoning and provides moisture.)
- When correct color or temperature is reached, remove ribs and tightly wrap in foil.
- Melt butter and mix in rest of glaze ingredients. This can be done on stove or in cast-iron skillet on side of grill or smoker
- Generously coat ribs with glaze, rewrap, and place back in grill or smoker until they become tender (meat reaches 190-205 degrees); this should take roughly 45 minutes to an hour. You also can finish this process in the oven if you prefer.
- Remove ribs from wrap and baste with favorite barbecue sauce if desired. If you add sauce, cook another 10-15 minutes.
- Let ribs cool before slicing, and enjoy. (*Borguezan’s pro tip: Make sure you provide sufficient cooling time. It allows the meat to retain all the juices.)
BORGUEZAN’S OTHER GRILLMASTER TIPS
- Research the materials you’re using. For smokers, know which woods go well with which meats, and if you’re using charcoal, look that company up and know what the charcoal’s made of. The materials you use end up in your food.
- Don’t overthink or overdo it. Keep it simple.
- Always remember to have a lot of fun while you’re cooking, because that’s what you’re going to remember. Grilling is always better when family and friends are together.
- Put passion, love and attention to detail in everything you do. And don’t let anyone tell you that you can’t.