Entree: United States – Nevada / Southwestern United States – Nevada Sagebrush BBQ Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs

Additional 15 min

Total 4 hrs 30 min

Ingredients

- 3 racks pork baby back ribs, approx. 2 lb (900 g) each, about 6 lb (2.7 kg) total
- 3 tbsp (45 ml) kosher salt
- 2 tbsp (30 ml) coarsely ground black pepper
- 1/3 cup (67 g) light brown sugar, packed
- 2 tbsp (14 g) smoked paprika
- 2 tsp (4 g) garlic powder
- 2 tsp (4 g) onion powder
- 1 tbsp (7 g) dried ground sagebrush (or 1 tbsp ground culinary sage if unavailable)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 2 tbsp (30 ml) yellow mustard (for binder)
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) molasses
- 2 tbsp (30 ml) Worcestershire sauce
- 1–2 tbsp (15–30 ml) adobo sauce from canned chipotles (optional)
- 2 tbsp (30 g) unsalted butter
- 1 cup (about 30 g) dried sagebrush twigs/chips, soaked 30 minutes (or 1 cup mesquite chips if desired)
- 1 cup (about 30 g) mesquite or hickory wood chips, soaked 30 minutes
- 2 lb (900 g) baby Yukon gold or new potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) coarse salt (for potatoes)
- 4 ears sweet corn, husks removed
- 3 cups (75 g) shredded green cabbage (about 6 oz / 170 g)
- 1/2 cup (15 g) chopped fresh cilantro
- 1/3 cup (80 ml) sour cream or Mexican crema
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) lime zest
- 1/4 tsp (1 g) ground black pepper (for slaw)
- 2 tbsp (30 g) cotija cheese, crumbled (optional)
- Lime wedges, for serving

Instructions

Short Description:
Bone-in pork ribs rubbed with a sagebrush-forward dry rub, slow-smoked over sagebrush and mesquite, finished with a tangy sage-infused BBQ sauce and served with roasted baby potatoes and charred street corn with lime-cilantro slaw for a complete Southwestern Nevada meal.

Regional Notes:
This Nevada version uses native sagebrush both in the dry rub and in the smoking wood to impart an aromatic, resinous high-desert note distinct from typical mesquite- or hickory-smoked ribs. The sides — roasted potatoes and charred corn with a bright lime-cilantro slaw — reflect Southwestern United States flavors common in Nevada regional cookouts.

1. Preheat and prep: If using a charcoal or offset smoker, prepare for indirect smoking at a steady 225–250°F (107–121°C). If using a gas grill, set up for indirect heat and aim for the same temperature. Soak sagebrush and mesquite chips 30 minutes before smoking.
2. Make the rub: In a bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, dried ground sagebrush, ground cumin, and cayenne (if using). Mix thoroughly.
3. Prepare the ribs: Remove the membrane from the bone side of each rack (slide a butter knife under the membrane and pull off). Pat ribs dry. Lightly brush both sides of each rack with yellow mustard, then apply the rub generously, pressing it into the meat. Let rest at room temperature 20–30 minutes or refrigerate up to overnight (bring to room temp before cooking).
4. Make the sagebrush BBQ sauce: In a small saucepan over medium heat, melt the butter, add ketchup, apple cider vinegar, molasses, Worcestershire, and adobo sauce (if using). Bring to a simmer, reduce heat and simmer 8–10 minutes, taste and adjust salt or sweetness. Reserve 3/4 cup (180 ml) sauce for basting and serving; cool remaining sauce for plating.
5. Start the smoker/grill: Add soaked sagebrush and mesquite chips to the smoker box or coal/charcoal area. Stabilize temperature to 225–250°F (107–121°C).
6. Smoke the ribs: Place ribs bone-side down on the grate away from direct heat. Close lid and maintain 225–250°F (107–121°C). Smoke for about 2.5–3 hours, checking chips and temperature, adding more soaked chips as needed to maintain smoke.
7. Roast the potatoes: While ribs smoke, toss halved baby potatoes with olive oil and 1 tsp coarse salt. Spread on a rimmed baking sheet and roast in a 400°F (200°C) oven for 30–40 minutes, turning once, until golden and tender. Keep warm.
8. Prepare slaw and corn: In a bowl combine shredded cabbage, cilantro, sour cream, lime juice, lime zest, and black pepper. Toss and refrigerate until ready. Preheat a grill pan or the grill grates for direct high heat to char corn.
9. 3rd-hour baste and wrap (optional): After 2.5–3 hours of smoke and when an internal temp of about 165°F (74°C) is reached, baste the ribs with 1/2 cup (120 ml) sagebrush BBQ sauce. For a tender finish, you may wrap each rack tightly in foil with 2 tbsp (30 ml) of apple cider or beer and return to the smoker for 45–60 minutes at 225°F (107°C). For a firmer bark, skip wrapping and continue smoking.
10. Final glaze and finish: In the last 20–30 minutes of cooking, remove foil (if used) and brush ribs generously with additional sauce; place near direct heat or increase smoker temp slightly to set the glaze. Ribs are done when the meat pulls back from the bone about 1/4–1/2 inch and a probe meets little resistance (target internal temp around 195–203°F / 90–95°C for very tender ribs).
11. Char the corn: While ribs finish, grill the corn directly over high heat, turning occasionally, until lightly charred on all sides, about 8–10 minutes. Remove and cut kernels off the cob or serve whole.
12. Assemble and serve: Slice racks between bones. Plate 2–3 bone portions per person with a spoonful of roasted potatoes and a portion of charred corn topped with lime-cilantro slaw and a sprinkle of cotija if desired. Serve extra sagebrush BBQ sauce at the table and lime wedges on the side.
13. Leftover/storage: Cool leftover ribs, wrap tightly, and refrigerate up to 4 days. Reheat gently in a low oven (275°F / 135°C) with a splash of apple juice or sauce to preserve moisture.