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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. In another small bowl, mix together the hot sauce with apple juice.
  6. Place ribs on grill. Cook with lid down for 4-5 hours. Baste with apple juice-hot sauce mixture every hour.


  • 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

  • John Schneider says:

    I coat the ribs with hot sauce or mustard before applying the dry rub.

  • Jeff Cozort says:

    Excellent recipe. Tried it out last night. Wonderful

  • We are glad to hear it! Nice job Jeff, keep it up!

    Happy Grilling!

  • Vanthor says:

    Has anyone tried the 3-2-1 method and if so how did it work?

  • ron says:

    I do not like boiled meat and by doing this method you are essentially boiling them in foil after 3 hours of smoking. If you like mushy meat then by all means try it. Seems like a waste of meat. JMHO

  • Brian Mooney says:

    The 3-2-1 method works great on the Vision. Would not use any other technique.

  • Rick Moran says:

    I can’t get my grill to cook at smoking temp. What am I doing wrong?

  • Bob says:

    Start vision really slow, temps stay perfect, if leaking and getting too hot even though all vents closed,…put foil and a wet towel over top, WHALLA!!!!!

  • Todd Greiner says:

    I have a vision pro. I have no trouble keeping it low temperature around 200° to 225°. What’s more charcoal starch I have my right side completely close on the bottom and the lower side just open up about a quarter of the way to number one in the top that I have bought 95 to 97% close. I hope this helps and actually as I’m writing this I am smoking ribs on the grill right now and my temperature Is about 215°. My ribs have now been on about an hour and a half. Good luck

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