This recipe is trending now! Want more trending recipes?
BBQ Baby Back Ribs on the Grill
Jason may be the man on the field, but he still knows a thing or two about grilling up trophy-worthy BBQ Baby Back Ribs.
- Previous
- Next
Ingredients
-
1 rack baby back pork ribs
-
½ cup store-bought barbecue sauce
Dry Rub
-
1 tbsp. brown sugar
-
2 tsp. smoked paprika
-
1 ½ tsp. kosher salt
-
1 tsp. ground black pepper
-
1 tsp. onion powder
-
1 tsp. garlic powder
-
½ tsp. cayenne powder
1 Food 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.
Select a rib with the fresh date being as far in the future as possible. Choose ribs that are a reddish/pink color as opposed to pale pink, they will have more moisture retention after cooking. Also, look for a rib with plenty of internal marbling to ensure juiciness and flavor.
Although there is nothing wrong with frozen ribs, a fresh rib will provide a bit more of a vibrant meat flavor so go with fresh ribs whenever possible. Supermarket pork ribs are commonly sealed in packaging to extend their freshness from a few days to a few weeks. But because of this packaging, the closer you get to the fresh date, the more susceptible the meat is to being past its prime.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
3 The 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.
Frequently Asked Questions
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
