Baby Back Ribs

Not interested in the step-by-step? Skip to the recipe.

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 where I live, 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.

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.

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 set them aside until you are ready for them.

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.

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.

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.

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.

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.

You will be loved by your family and friends forever.

Or, at least until they all get hungry again.