Go Back
+ servings

Blasphemy Ribs Recipe

A pork rib in cross section
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.80 from 53 votes
Traditional? No. But look at that smoke ring!

Main Course


1 rack baby back ribs
Servings: 3


Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Brining time: 1 day
Total Time: 1 day 3 hours



  • 6 tablespoons turbinado or brown sugar ("Sugar In The Raw" is a branded version of turbinado)
  • 2 tablespoons paprika
  • 1 tablespoon sea salt (table salt grind)
  • 1 tablespoon garlic powder
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons granulated onion powder
  • ½ teaspoon ground ginger

Ribs and Glaze

  • 1 rack baby back ribs, about 12-13 ribs a 3-4 pound (1.4-1.8 kg) rack
  • Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce (or your favorite)
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. For the rub, combine all the ingredients in a bowl. 
  • Trim. Remove the rib rack from its packaging and give it a good rinse. Trim off any excess fat and remove the membrane from the back. Cut the rack into individual pieces. 
  • Brine. Place the ribs in a one gallon (3.8 L) zip-lock bag. Add the rub to the bag, seal, and work the rub into the ribs so they are well coated. Place the bag in the refrigerator for at least 6 hours (overnight is preferable) so the salt will have a chance to dry brine the ribs. Be sure to turn the bag every few hours to re-coat the ribs as they brine.
  • Fire up. Prepare a grill for indirect cooking by placing one half of a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Or if preferred, start up and preheat your pellet grill or any other cooker designed for grilling. Adjust the grill to bring the temperature to 225°F (107.2°C) at the grilling grate surface. It’s essential to maintain this temperature as closely as possible since this is a timed cook.
  • Cook. Coat the bottom of a perforated grilling pan with some cooking spray. Place the individual ribs evenly on the pan, and place the pan in your smoker. Cook for 2½ hours. Timing is important: less time means your ribs will not be done, while too much time means they may dry out.
  • Glaze. At the 2 hour mark, spread a liberal coat of barbecue sauce on all sides of the ribs, and allow it to glaze on the ribs for the remaining ½ hour of cooking.
  • Serve. Remove and serve hot with your favorite sides.

Nutrition per Serving

Calories: 754kcal | Carbohydrates: 28g | Protein: 55g | Fat: 47g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 2578mg | Potassium: 786mg | Fiber: 1g | Sugar: 24g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 3mg