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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.
Grill-friendly weather alert! It’s the perfect week to make brisket
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Cooking for 4 people
Ingredients
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1 rack baby back pork ribs
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½ cup store-bought barbecue sauce
Dry Rub
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1 tbsp. brown sugar
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2 tsp. smoked paprika
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1 ½ tsp. kosher salt
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1 tsp. ground black pepper
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1 tsp. onion powder
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1 tsp. garlic powder
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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.
What Should I Watch for When Shopping for Pork Ribs?
Select a rib with the fresh date being as far in the future as possible. 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.
Here’s How to Remove the Membrane of the Bone Side of Ribs
Slide a butter knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs.
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.
Here’s How to Control Your Grill Temperature with Vents
An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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Rated 2 out of
5
by
ecpicker from
Recipe cliche
I feel like there is a step missing on The Cook #3 in between wrap in foil and unwrap. Whay wrap and immediately unwrap. Doesn't make since.
Date published: 2024-07-10
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