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Texas-Style Baby Back Pork Ribs

Name: Texas-Style Baby Back Pork Ribs
Ingredients: 2 full slabs pork baby back ribs or 8 pork country-style ribs, membranes removed; 3 tbsp. spicy brown or Dijon mustard; 1 tsp. onion powder; 1 ½ tsp. garlic pepper (optional); 1 ½ tsp. lemon pepper; 1 ½ tsp. paprika; 2 tsp. black pepper; 2 tsp. seasoning salt; ¼ tsp. cayenne pepper; ¼ tsp. cumin; ¼ tsp. thyme; ½ cup packed brown sugar; ½ tsp. garlic powder; ½ tsp. grated orange rind

Bring big flavor to ribs at your next tailgate with an amazing dry rub that will have them coming back for more.

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1 Food Prep 20 min
2 Grill Prep 10–20 min
3 The Cook 3 hrs 10 min

Cooking for people

Ingredients

2 full slabs pork baby back ribs or 8 pork country-style ribs, membranes removed
3 tbsp. spicy brown or Dijon mustard

Dry Rub

1 tsp. onion powder
1 ½ tsp. garlic pepper (optional)
1 ½ tsp. lemon pepper
1 ½ tsp. paprika
2 tsp. black pepper
2 tsp. seasoning salt
¼ tsp. cayenne pepper
¼ tsp. cumin
¼ tsp. thyme
½ cup packed brown sugar
½ tsp. garlic powder
½ tsp. grated orange rind

1 Food Prep

Begin by removing the membrane on the bone side of the ribs.
In a small bowl, combine the ingredients for the rub and blend well.
Lightly coat the rib meat with the mustard: coat all sides for country-style ribs and meat side for baby back ribs. Sprinkle ½ cup rub mixture evenly over the ribs. Press the rub into the mustard and then wrap ribs tightly in aluminum foil.

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

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 225–274°F (Low Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

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.

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 foil-wrapped ribs on the grill over indirect heat on the cooler side of the grate. Cover and cook for about 3 hours.
Remove the ribs from the grill, unwrap, and sprinkle the remaining rub mixture over the ribs (do not rewrap in foil).
Place the ribs meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes.
Next, turn the ribs so they are facing meat side up. Cover the grill and continue cooking an additional 10 minutes, until the ribs are tender and reach an internal temperature of 190–200°F on a digital meat thermometer.
Remove the ribs from the grill and let rest for 10 minutes.
Slice, serve and savor!

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.

Recipe created by Dan Roundtree on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.