Wish Upon A Dish: Grilled Baby Back Ribs

May 30, 2010

Grilled Baby Back Ribs

Last night we made Baby Back ribs. I have a very simple rub that I do the night before and I like to slow grill them for 3-4 hours at 275 degrees on a grill with indirect heat.
Rub:
1/4 cup brown sugar (I used Splenda)
1/4 cup Emeril's Creole Seasoning (the original BAM)
2 cups of wood chips, soaked in water (I used cherry)

I remove the membrane from the bone side of the ribs. With a skewer or with your instant read thermometer side it under the membrane along the bone to lift it up, grab a paper towel because it is slippery and pull. It should come off on your first try, if not just repeat. I like to score the fat to the bone on each rib so that the rub can penetrate into the meat.
On a big sheet of foil pour 1/3 of the rub onto the bone side and rub it in gently. Turn it over and pour all but 1 tbls of remainint rub onto meat side. I don't rub this side, while the ribs are in the fridge overnight it will break down and do it's job. Just pat it in firmly.
Cover with foil (you may want to double it, it will liquify somewhat with the meat juices and the sugar).
While the coals are heating remove the ribs to come to room temp.

I use both Kingsford for the bottom layer and natural coals for the top layer on both sides of the grill.
I set up a 2 zone grill. I put an aluminum pan in the middle to catch the drippings.
Using the upper holes in the lid and the lower adjustment on the bottom, I get the grill to 350 degrees.
Place the ribs, meat side up and close the cover. Grill for 30 minutes.
Now you need a mop sauce.
Mop Sauce:
1 cup water or apple juice
1/2 cup apple cider vinegar
Remaining tbls of rub mix

Do not baste a raw rib, that's why I cook them for 30 minutes.
Add the wood chips to each side of the coals and close the lid.
Adjust the temperature to 250-275.
Every 25-30 minutes mop the ribs.

About 3 1/2 hours later we had the perfect rack of ribs.
You will know they are done 2 ways.
First: The meat will shrink, exposing a 1/4" of the bone
Second: Pull the meat off one end, if it shreds and comes off easily, they are done.

Now, some baked beans and macaroni salad and you will be in Hog Heaven.



See the pink ring around the edges of the ribs? That's a smoke ring and the pride that I have NAILED it...YAY!!!

2 comments :

mem80 said...

Seriously!!! Those are probably the best looking ribs I've seen.

Do you mind if I use your recipe in my next rib video?

Job well done!!!

Susan.......................... said...

It's fine with me. I think if a recipe isn't labor intensive, they think it has no flavor but I think a good piece of protein doesn't need a lot of hoopla.