How to Make BBQ Ribs With Pork Loin Backribs
Baby back ribs---the classic American comfort food slow cooked on a grill. Dry, wet, smoky or charcoal grilled, beans no beans. There are countless recipes for baby back ribs. But there is one common link among baby back ribs---they are slow cooked for anywhere from four to six hours. It is the slow cooking that allows the meat to fall tenderly off the bone, and you do not necessarily need a smoker to produce the likes of a professional rib house. You can use your charcoal grill right at home. Does this Spark an idea?
Things You'll Need
- Pork loin back ribs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 2 tsp salt
- 2 tbsp sugar
- BBQ sauce
Instructions
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Prepare your grill or smoker. Your smoker (or grill) should read at a grill level temperature of 225 degrees. Many rib enthusiasts swear by smokers as you can incorporate the tastes of smoked wood into the meat. If you will be using a grill, set it up for indirect heating, with coals around the edges and a drip pan set in the middle bottom. Do not start a charcoal grill with liquid fire starter. Use a chimney starter to heat the coals.
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Mix the rub. In a bowl combine 1 tsp each of garlic powder, onion powder, paprika, chili powder, black pepper, and ½ tsp cayenne pepper, 2 tsp salt and 2 tbsp sugar.
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Prepare your ribs for cooking while you heat the grill. Remove the white stretchy membrane from the back of the pork loin, so the rub will stick to the meat. To remove it, use a thin knife to lift it up slightly, and use your fingers to pull it off.
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Pat the rub thoroughly on each side of the rib slab and place on the grill with the bone side facing up. Cover and prepare the baste. You can purchase a prepared baste or mix your own. Mix together 1/3 cup each of apple juice, apple cider vinegar, brown sugar and yellow mustard. Apply to the ribs with a basting brush every hour for 5 hours. Do not open the lid for any other reason except to baste or you will let out all of the heat and the cooking time will be increased.
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Splash your ribs. There are two types of rib eaters out there: the dries and the wets. If you prefer dry, naked ribs, remove them from the grill after 5 hours and eat them as is. If you prefer wet ribs, slather them with a purchased or homemade barbecue sauce (the more the better) and allow to cook for about 20 more minutes.
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