Top-ranked recipe named "Backyard Baby Back Ribs"
Try this Backyard Baby Back Ribs recipe, or contribute your own. "barbeque" and "Baby Back RIbs" are two tags used to describe Backyard Baby Back Ribs.
If you are using a gas grill, it is a bit trickier, but you can do it. First, you need to have at least two burners. You simply light one, and leave the other off. You will be placing the ribs over the unlit burner. You will also be placing a drip pan over the heating source, and directly under the ribs. Next, you need to make a smoking pouch. Put some water soaked wood chips in the center of a sheet of aluminum foil, fold it up so the wood is neatly enclosed, poke some holes in the foil, and place the packet directly on top of the heat source.
The night before, prep your ribs. Rinse the ribs. Remove the membrane from the underside. We use long, narrow flat head screwdrivers,
inserting the blade directly underneath the membrane, and gently lift, Once loosened, you should be able to peel the entire membrane off. Next, sprinkle both sides of the ribs liberally with the rub, and gently rub it in. Foil the ribs and leave them in the refrigerator overnight. About 60 minutes before they are going to go on the grill, take them out and let them come to room temperature.
When your grill is ready to go place the ribs over the drip pan, and cover the grill. If side-by-side space is an issue, you can "shingle" one rack partially on the other.
Using this method, the ribs will probably take about 2 hours to cook. There are a lot of variables. Here is the key to knowing when the ribs are done. The meat will have shrunk back a wee bit from the edges. Put some gloves on, and gently lift a rack from one end. As you start to lift, focus on the center of the rack. If it bends easily, they are not done. If they immediately start to break in half....oooops.....they are overdone. You want that magic moment when the ribs are just starting to tear at the center.
SmokingJsBBQ 4 years agoHi All, this is my recipe, I was unaware it was posted here. Unfortunately, someone edited it before posting and left out some vital details. The origianal text is here; http://www.smokingjsbbq.com/recipes.html Thanks and good luck!
MsSnaps 4 years agoYou left a lot of important steps from this recipe. Like cooking the ribs over indirect heat and basting the ribs with the apple juice every so often, I prefer apple cider vinegar. Also not to apply the sauce until about 15mins before taking them off the grill. I used different rub and sauce, but the concept was the same. Other then that the recipe is right on!
bonzeye321 4 years agoWhere does the apple juice come in? Other recipes say not to open the lid once the meat is on?
stevemur 5 years ago[I made edits to this recipe.]
SmokingJsBBQ 5 years agoPerfect ribs do not 'fall off the bone'. While they will still be very good, you should have to pull the meat just ever so slightly off the bone with your teeth on a correctly prepared rib. Or you can just hire us, and we will do a bunch of them for you! [I posted this recipe.]