Original Creole Seasoning 
Praline Honey Ham Marinade 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeIf you love ribs, you’re going to love this recipe by My Diary Of Us! It’s perfect for your summer cookouts and gatherings.
Ingredients
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2 Racks of Baby Back Ribs
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1/4 Cup Tony Chachere’s Creole Seasoning
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1/4 Cup Brown Sugar
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1 Bottle of Tony Chachere’s Praline Honey Ham Injectable Marinade
- Clear
Directions
- Mix Tony Chachere’s Creole Seasoning and brown sugar together.
- Rub the seasoning mix all over both sides of the ribs. Let sit in the fridge like this for at least 30 minutes.
- Remove the ribs from the refrigerator and let sit at room temperature for 30 minutes.
- Meanwhile, preheat the smoker or grill to 325 degrees.
- Wrap the ribs in foil tightly and then place onto indirect heat on the grill for 2.5-3 hours or until ribs begin to get tender.
- After 2.5 hours, remove from the foil and place ribs directly on the grill to char the outside slightly for 5 minutes per side.
- Pour the Praline Honey Ham marinade into a bowl and using a basting brush, brush the ribs on each side with the marinade.
- Repeat this process at least twice making sure the marinade really flavors the ribs and gets nice and caramelized.
- Continue to cook the ribs until marinade has caramelized nicely and then remove from the grill and let rest for 10 minutes.
- Slice the ribs and serve immediately.
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