The Holy Grail of ribs, smoked grilled baby back ribs, can be yours. It's not that hard. Do them low and slow like the smokers do but on your gas grill. The trick is in the grill set up. Once you get this down, it's easy.
Excellent rub if you don't have one. Enough for 2 slabs. Cut in half to have less leftover if you want, but I save it for next time.
8tablespoonsbrown sugar1/2 cup
Set up the grill for indirect cooking with a drip pan under the indirect are with 1/2 to 1 inch of water. Stabilize temperature about 250°. Clean and oil grill, of course.
Prep the ribs. Remove the inner lining and check for bone chips. There seems to always be some bone chips.
Rub with about 1/2 cup of a dry rub of your choice. I have included a 8:3:1:1 rub in the recipe but use what you want. The rub will work fine if applied just before grilling or the day before. If applying early then wrap with plastic wrap and refrigerate.
Place over the drip pan and start your smoke. I did about 30-60 minutes. Then keep your hands off for about 3 hours from the start of cooking. Add some time to that if cooking more than one slab. It may be 4 hours or more. If smaller rubs or you are unsure of your grill, start checking at 2 hours.
The ribs are done when: First, temperature, I want the instant read temperature in 190° plus range. Second, I want to see some bone. This means the ends of the rib bones are sticking out some. Lastly, when I pick up the ribs with tongs holding them about 1/3 of the way up, they crack some.
Allow to rest for 10 minutes before digging in.
Grill set up is job one as they say.
DO NOT GO BY TIME ONLY HERE. Learn your end point of cooking, and you can do no wrong.
If you are unsure of your grill setup, or doing smaller ribs, start checking at 2 hours.
Know your endpoint: a) Temperature, I want the instant-read temperature in 190° plus range. More like 200°-205° is better. It is hard to get an accurate temperature due to the thin meat, and the bones interfering. b) I want to see some bone. This means the ends of the rib bones are sticking out some. c) When I pick up the ribs with tongs, holding them about 1/3 of the way up, they crack some.
Dry Rub Note:
I included a nice simple 8:3:1:1 rub in the recipe. A great rub by any standard but do you want a "top of the line " rub? It is a bit more complicated but try Marlowe of Memphis BBQ Dry Rub it is more work but it is worth it.
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