BBQ Baby Back Ribs
lottie last edited by
BBQ Baby Back Ribs
3 pounds baby back ribs
1 cup BBQ sauce
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon smoked paprika
1/2 tablespoon basil
1 teaspoon cayenne pepper
salt and pepper
- Preheat your grill on high heat, lightly oil the top grate.
- First make your rub by mixing up all of the the spices in a bowl
- Place the ribs on tinfoil, meat side down. Trim the membrane sheath from the back of the rack. I have found that if you start at one end, work the width of the rack and get all of the sheath up on one side, you can pull it the length of the rack until it's off.
- Sprinkle as much of the rub onto both sides of the ribs, as desired. Gently rub it on to get it to stick. Don't work it too much as you don't want the to become too dark.
*Lay your ribs on the top rack of your BBQ, furthest away from the heat. Place the tinfoil below the ribs so that it catches all of the drippings.
- Reduce the heat on your grill to low, and leave completely undisturbed for 1 hour. I find this part the hardest, as I always like to check on the food I'm making about half way through. It's extremely important to follow this step, so you do not let any of the heat out while the ribs are cooking. If there are dramatic fluctuations in the heat, it affects the tenderness of your ribs when they're done.
- After 1 hour, brush your ribs liberally with the BBQ sauce you have selected. I like to only brush the top portion and I tend to lay the BBQ sauce on pretty thick. Grill your ribs for an additional 5-10 minutes, allowing the BBQ sauce to caramelize a bit.
- Serve ribs as a whole rack, or cut in between rib bone to serve smaller pieces.
mamalukino last edited by
Oh Jeez, you are torturing me....:laughing:
lottie last edited by lottie
@mamalukino come on over and get your grubbin' on!
norcal_in_az last edited by norcal_in_az
BBQ, now your talking.
I like the 3-2-1 method for ribs. 3 hours on smoke, braise for 2 hours, 45mins-1hour for the sauce. Oh and I've switched from Baby Backs to St Louis style. They have more meat on them and are cheaper per pound.
-Brush the ribs with a mixture of 1cup apple juice, 2/3 cups of yellow mustard, and 1 tablespoon of Worchester sauce
-then coat with a heavy dose of your favorite BBQ rub
-smoke at 150-180 for 3 hours
-pull them from the grill and increase the heat to 325.
-lay them in foil, coat each rack of ribs with 1/2-3/4 cup of brown sugar and a few tablespoons of honey. Wrap the foil around the ribs and add 1 cup of apple juice. Seal the foil.
-braise for 2 hours at 325
- remove from the foil, place them back on the grill and apply your favorite sauce. Allow them to cook at 325 for another 45mins to and hour.