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.
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.
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, and I have never been disappointed with the quality. They come three racks per vacuum sealed pack.
Wash and dry the racks and then remove the tough membrane:
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.
The dry rub I use is called Kansas City Rib Rub. You can find the recipe here.
Combine the Brown sugar, Paprika, Black pepper, Salt, Chili powder, Garlic powder, Onion powder, and a little bit of Cayenne:
Cut the racks in half and put each half on their own sheet of plastic wrap:
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:
Now, get your hands dirty and rub it in:
You can wear gloves if you want to I guess but where is the fun in that?
Wrap them up and then toss them into the refrigerator until you are ready for them.
All of this can be done ahead of time because if you are like me, you need plenty of time to get the dry rub shrapnel removed from the kitchen floor and ceiling before your friends and family come over for Rib Dinner.
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:
Leave them to smoke for 3 hours with the lid closed.
I am using 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 is pulling from the bone and already starting to fall apart:
It’s time to sauce and cover the ribs. Put them in a deep pan:
Then, brush the ribs with a little bit of your sauce of choice. I use this Kansas City Rib Sauce:
Now, cover the pan with foil, close the lid of the cooker, and cook for another 2 hours at 250F.
They will most certainly fall from the bone and you just might have to snag a bite or two before bringing them inside:
Shh. I ate that chunk.
Serve the Baby Back Ribs with extra sauce and Homemade Mac ‘n Cheese:
You will be loved by your family and friends forever.
Or, at least until they all get hungry again. Enjoy!
- Baby Back Ribs, 3 racks
- 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
- Combine all of the rub ingredients together and set aside.
- Wash and dry the ribs.
- Remove the tough membrane by using a paper towel.
- Cut the racks in half and put each half on their own sheet of plastic wrap.
- Put some of the dry rub on each half and rub all over the ribs.
- Wrap the ribs and store them in the refrigerator until you are ready to cook them.
- Get the Big Green Egg stabilized at 250F, and set it up for indirect cooking.
- Put the ribs on a rib rack and then cook for 3 hours with the lid closed.
- Put the ribs in a deep pan and then brush with your sauce of choice, or none at all.
- Cover the pan with foil, close the lid of the cooker, and cook for another 2 hours at 250F.