Cooking for 4 people
Ingredients
- 1 rack
baby back pork ribs
- cup
store-bought barbecue sauce
- 1 tbsp.
brown sugar
- 2 tsp.
smoked paprika
- 1 tsp.
kosher salt
- 1 tsp.
ground black pepper
- 1 tsp.
onion powder
- 1 tsp.
garlic powder
- tsp.
cayenne powder
1Food Prep
Remove the membrane of the ribs by sliding a butter knife under the membrane near the end bone to loosen. Hold onto one edge of the membrane tightly and pull until the whole thing comes off the back of the rack.
In a small bowl, combine the ingredients for the rub and blend well. Rub all over both sides of the ribs.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal
Method: Two-Zone Method
Temp: 275° F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the rack of ribs, meat side up, on the indirect cooler side of the grate.
Cover and cook for about 2 hours, maintaining the temperature of the grill by adding charcoal as needed. Rotate the ribs every 30 minutes so both the top side of the ribs and the bottom side of the ribs face the heat below them, to help the ribs cook more evenly.
After 2 hours, remove the ribs and wrap them in aluminum foil.
Return the ribs to the grill for about 1 hour, or until they reach an internal temperature of 190–200°F on a digital meat thermometer.
Unwrap the ribs and place them back on the grill. Cook for another 20–30 minutes, brushing with BBQ sauce about every five minutes, until you have a nice sticky glaze. Slice and serve warm.
For safe meat preparation, reference the USDA website.
