Baby Back Ribs

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Barbecue is one of the most controversial subjects in the outdoor cooking world, mostly because of the countless regional variations. Your opinion of barbecue probably depends on where you live or how they did it back where you came from.

What I love most about this controversy, are the traditions that have been passed down through generations and the commitment to secret family recipes.

Baby Back Ribs


If you are from certain States in the South, you have probably been in at least one fight over what should and shouldn’t be in a rub and/or sauce.

Your opinion is The Only Right Way.

This is what I love most about traveling… the passion that comes with heredity.

I’ll be honest, I have yet to find a variation I don’t like. Perhaps it has to do with being born and raised in the melting pot state of Florida, but I enjoy all of the different methods.

OR! Maybe it’s because I haven’t eaten enough to know better.

Baby Back Ribs

Yes, that must be it! So, I will continue to eat my way through life until I have a firm opinion on what part of the world has the best barbecue.

Oh, the work.

Below is the method I use for fall off the bone baby back ribs. You won’t find any secret family recipes here, just a trial and error of what has worked for me so far.

Sam’s Club seems to have the best price per pound on baby back ribs where I live, and I have never been disappointed with the quality. They come three racks per vacuum sealed pack.

Baby Back Ribs

Wash and dry the racks and then remove the tough membrane:

Baby Back Ribs

A wise man once taught me to grab it with a paper towel. This makes it so much easier to hang onto while you pull.

Baby Back Ribs

I use a Kansas City style rib rub made with brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and a little bit of cayenne.

Baby Back Ribs

Cut the racks in half and put each half on their own sheet of plastic wrap:

Baby Back Ribs

Even though this takes over your entire kitchen counter space, I’ve found it to be the easiest and cleanest method.

Put some of the dry rub on each half:

Baby Back Ribs

Now, get your hands dirty and rub it in.

Baby Back Ribs

You can wear gloves if you want to I guess but where is the fun in that?

Wrap them up and set them aside until you are ready for them.

Baby Back Ribs

You can even rub the ribs a day ahead and just pop them in the refrigerator overnight.

Get your cooker stabilized at 250F, and set it up for indirect cooking. I am using the Big Green Egg and the plate setter to create a barrier in-between the fire and the ribs.

Baby Back Ribs

Leave them to smoke for 3 hours with the lid closed.

I use a rib rack, but you can lay them directly on the grate. If you do, flip them every 45 minutes or so.

After 3 hours, the meat will start to pull from the bone.

Baby Back Ribs

Next, pour a beer into the bottom of a deep pan and transfer the ribs to the pan. Cover with foil, close the lid of the cooker, and cook for another 2 hours at 250F.

Baby Back Ribs

They will most certainly be falling from the bone at this point so carefully put them directly on the grate and brush them with a little bit of your sauce of choice.

Baby Back Ribs

I use this Kansas City Rib Sauce.

Close the lid and cook at 250F for another 10 minutes, just to set the sauce.

Serve the Baby Back Ribs with more sauce on the side and Homemade Mac ‘n Cheese.

Macaroni & Four Cheese

You will be loved by your family and friends forever.

Or, at least until they all get hungry again.

 

 

 

Baby Back Ribs
Author: 
 
My method for fall off the bone baby back ribs cooked on the Big Green Egg.
Ingredients
  • Baby Back Ribs, 3 racks
  • Rub:
  • ½ cup brown sugar
  • ¼ cup paprika
  • 1 tbs black pepper
  • 1 tbs salt
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs cayenne
  • 1 beer
Instructions
  1. Combine all of the rub ingredients together and set aside.
  2. Wash and dry the ribs.
  3. Remove the tough membrane by using a paper towel.
  4. Cut the racks in half and put each half on their own sheet of plastic wrap.
  5. Put some of the dry rub on each half and rub all over the ribs.
  6. Wrap the ribs and set aside until you are ready for them.
  7. You can do this a day ahead and store them in the refrigerator overnight.
  8. Get the Big Green Egg stabilized at 250F, and set it up for indirect cooking.
  9. Put the ribs on a rib rack and then cook for 3 hours with the lid closed.
  10. Pour a beer into the bottom of a deep pan and transfer the ribs to the pan
  11. Cover the pan with foil, close the lid of the cooker, and cook for another 2 hours at 250F.
  12. Carefully transfer the ribs to the grate and brush them with a little bit of your sauce of choice.
  13. Close the lid and cook at 250F for another 10 minutes.

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