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
generators. Ribs are
over the center
burner that is NOT ON!
burners are on low to
smoke generators over
|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
|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.