Cantina Baby Back Ribs Recipe
Smoked and finished over mesquite fire. Served with house cut fries.
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Ingredients
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Ribs
Fries
Method
Preparing the Ribs
- 1
Mix the Rub
In a bowl, combine paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a spice rub.
- 2
Season the Ribs
Rub the spice mixture generously over the baby back ribs, ensuring they are well-coated. Let the ribs sit at room temperature for 30 minutes to absorb the flavors.
- 3
Prepare the Smoker
Soak mesquite wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and add the soaked wood chips.
- 4
Smoke the Ribs
Place the seasoned ribs in the smoker bone side down. Smoke for 3 hours, maintaining a consistent temperature and adding more wood chips as needed.
- 5
Finish Over Mesquite Fire
After 3 hours, transfer the ribs to a preheated grill over medium-high heat and sear for an additional 10-15 minutes until a nice crust forms.
Preparing the Fries
- 6
Cut the Potatoes
Wash the russet potatoes thoroughly. Cut them into thin strips to create fries.
- 7
Heat the Oil
In a large pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature before frying.
- 8
Fry the Potatoes
Carefully add the cut potatoes to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes per batch.
- 9
Drain and Season
Remove the fries from the oil and place them on paper towels to drain excess oil. Immediately sprinkle with salt to taste.
