Baby Back Pork Ribs Recipe

Ingredients

2 slabs of baby back ribs
babeque sauce
liquid smoke

Preparation

Step 1

Peel off the membrane on the back of the ribs. Once you get it started use a paper towel to grab and pull it off. Then rinse the ribs off with water and pat dry.

If you are using spare ribs you will want to cut them down to fit the Rib-O-Lator™, this is called St Louise style ribs. They will look like a thick baby back rib. This is the type I use the most. You can take the part you trimmed off and cook it as well. When they are done you can cut them up into rib-lets.

Then I apply a heavy coat of the grill mor sweet rub and dry rub seasoning front and back.

On the next step I have done two ways. (1) I let it set in the fridge overnight, and (2) I put them on the Rib-O-Lator™ right away. They both tasted the same to me, so you pick.

If you want smoke flavor, place your smoker box on top of the burners, and have the heat on high, once it starts to smoke turn to low. I use the FlavorDome smoker as it will smoke for about an hour before I have to refill it, and it produces a better flavor smoke.

The grill temperature should be about 225-250. If possible, don't have the Rib-O-Lator™ over the burner that is on. If that is not possible just make sure the heat is on low. I also place aluminum foil underneath the Rib-O-Lator™ to catch drippings. You will want to do this when the grill is cold.
Now place the ribs on the Rib-O-Lator™ and let cook for about one hour.

On this step you will need a spray bottle. In the bottle add ½ cup of apple cider vinegar and about two cups or more of apple juice (I use coke) and about a teaspoon of olive oil. After the ribs have cooked for about an hour or so spray with the mixture. Do this about every ½ hr or so. If you can't do this or you don't have a spry bottle then you can baste them with the mixture.

At about 2 ½ hours of cooking they should be looking pretty good. Now you want to baste them with BBQ sauce. I have tired many sauces and the one I like best is the grill more original sauce (the grill more seasoning and sauce are what I used to win 1st place.) you will want to baste them every half hour, this will give the sauce time to caramelize. Also, you will want to turn the heat up to about 300 degrees for the last hour.

At about 3- 3 ½ hours take a toothpick and poke it into the rib, the toothpick should go through like you are putting it into butter. If It doesn't cook a little long and then recheck.

You can also take a fork and pick at the meat to see how easily it comes of. If you have to tug at it, then it's not done.

Once they are done let them set on a plate for about 15 min before cutting them.

And here is the important part....DO NOT! ADD ANY MORE BBQ SAUCE TO THE RIBS, EAT THEM AS THEY ARE FOR THE BEST FLAVOR.

I wonder how bacon on-top of ribs would be? A good name for it would be piggy back ribs. I gotta try it, I'll let you know.