ButcherEric on grilling Babyback Pork Ribs |
What we need to gather. |
1. The Babyback ribs, (membrane on back should have been peeled or get a new butcher) 2. The seasonings (sea salt, onion powder, & cracked pepper) or any good rub, so many to choose 3. Aluminum foil (for the smoke generators) 4. Apple and or Alder wood chips (Ace sells bags of many flavors here in town) 5. Good quality BBQ sauce like Bulls Eye, or Baby Ray's or mine (my wife likes hers w/o sauce?) 6. Oh ya, the grill. (I'll give instructions for both Gas and Charcoal) |
Now the rub. With so many kinds of rubs and seasonings, each one can bring a different finished end taste. We carry so many at my butcher shop, it just depends on your mood or ideas Here is a simple but good rub I use. Cover ribs with Seasalt, Onion powder, and Cracked pepper. |
Ribs need to be cooked slow and using indirect heat. This is done by placing coals on a charcoal grill on each side (fig. 1) or by turning on the outside burners on a gas grill (fig.2) in both these examples there is no heat source or fire directly under the ribs. Close the lid and cook about 1hr 15min. turning and flipping ribs every 15min. or so. |
Here is the set up with the smoke generators. Ribs are over the center burner that is NOT ON! Out side burners are on low to med. with smoke generators over those burners. |
After an hour and 15min. of flipping those ribs about every 15 min. they look like this and are ready for saucing. Like the rubs this can be done with so many differant flavors. I can only say a cheap BBQ sauce like Kr__t will only ruin all your hard work so far. You can even make your own or like my wife, no sauce but why? |
For charcoal grills, lift grill off and spread remaining coals out evenly. For gas grill turn all burners on low. Now spread sauce on in thin layers allowing the sugars to carmalize. More thin layers is better than thick layers. Sauce and flip, every few min. DO NOT LET THEM BURN! DO NOT LEAVE THEM UNATTENDED! KEEP A WATER BOTTLE ON HAND TO COOL BURNERS OR COALS TO PREVENT FLAIR UPS! If your grill gets too hot, turn off the middle burner again, it's just important to control the heat in the saucing process so you DON'T BURN UM! |
Now Thats B.B.Q. Cheers ButcherEric |