Amazing (and simple) Grilled Baby Back Ribs
It almost seems unnecessary to post a recipe for these luscious ribs. It's all about technique and-- I have come to believe-- in buying quality grass fed ribs (or any kind of beef or pork). I understand that grass fed can be expensive, so buy what you can. This summer, I'm so pleased to say that my husband-- who admits he doesn't like to cook, -- has been transformed into quite the grill master. The ribs are grilled, with indirect heat, over a Weber grill. To see how these are made, please visit my blog at: http://foodiewife-kitchen.blogspot.com/2010/09/amazing-grilled-baby-back-ribs-andwe.html
- Equipment needed (using a Weber):
- 2 racks of pork ribs (when possible we buy ours at Whole Foods, on sale. Otherwise if you have a Costco, they have good prices on ribs)
- Rub seasoning for pork (We use McCormick Schilling Grill Mates Pork Rub)
- BBQ sauce of your choice (optional)
- woods chips, soaked in water for at least an hour (we use cherry or oak)
- NOTE: you could do these over a gas grill (and we have one) but we've never personally tried this technique. That's why we have a Weber for slow grilling.
Preparation time 30mins
Cooking time 120mins
Adapted from afeastfortheeyes.net
Prepare the ribs:
It's worth taking the time to remove the membrane from the back side of the ribs (where the bones show). I use a small paring knife to grab and pull the membrane away from the bone. Grab that piece with a cloth, and pull.
Generously coat the ribs with the rub, and press in. I tend to do this about an hour before grilling, so that the meat come so room temperature-- for more even cooking.
We never use lighter fluid. Ever. A charcoal chimney starter works very well, with just a bit of newspaper at the bottom. Fill the chimney with briquettes and light-- and you are ready to go!
Soak the wood chips with water, for at least an hour.
When the coals are ready (white), carefully scoop them off to one side of the Weber grill.
Add the prepared ribs to the grill, away from the coals (in other words, not directly on top of the coals, which is called "indirect heat". ) Grill the ribs for about 1 1/2 hours, with the Weber grill cover on,.
Halfway through cooking, we added more coals. We do this, buy lighting more coals in the chimney, to give them a jump start.
If you want to use BBQ sauce, I begin brushing it on when the ribs are at the halfway point. I do that to one rack of ribs, and leave the other rack unbasted with sauce. In my opinion, I don't need sauce!
Add the soaked wood chips to the coals for the last 15 minutes, and replace the cover, with the holes "open"-- and stand back! You will see a LOT of smoke coming out, and this is what gives the ribs a beautify smokey flavor.
You will know that the ribs are ready when you see the meat has "shrunk back" from the bones and it's easily shredded with a fork. Don't overcook them, or they will be like dried jerky! (Um, speaking from personal experience.)
Remove from heat, cover with foil, and allow to rest for about 15 minutes. Carefully, cut each rib, serve and enjoy some tasty ribs!