How to Barbeque Pork Baby Back Ribs

Cut baby back ribs into two or three rib portions for serving.

No true backyard barbecue is complete without baby back ribs. Those juicy, tender pieces of pork come from the ribs that are connected to the backbone, which sit underneath the loin muscle. Baby back ribs are considered the best type of pork ribs because of their tenderness. The long slab of ribs may seem intimidating to grill, but it's actually not as diffficult as it looks. While everyone has slightly different methods for cooking baby back ribs, the most important elements are a good spice rub, indirect heat and little patience.

Things You'll Need

• 4 lbs. baby back ribs
• Plastic wrap
• Dry rub seasoning (any kind)
• Soaked wood chips (applewood, hickory, mesquite)
• Tongs
• Barbecue sauce (optional)
• Basting brush

Instructions

1. Pull off the thin membrane on the backside of the ribs, using your finger nails to grab an edge of it. Use a paper towel to help you grip it because it is slippery.

2. Rub your chosen dry rub all over the ribs on both sides in a thick layer.

3. Cover the ribs in plastic wrap and place in the refrigerator for no less than 2 hours, but leaving it overnight will result in more flavorful ribs. Allow the ribs to come to room temperature 2 hours before you are ready to grill them.

4. Prepare your grill for indirect heating by placing the charcoal on one side of the grill and lighting them until they turn ashen and grey. Place the soaked wood chips on a sheet of foil punctured with several holes and place on top of the hot charcoal. Place a drip pan with 1 inch of water on the other side of the grill where the ribs will be. If you are using a gas grill, simply turn one side of the burners to high heat and leave the other side off.

5. Place the ribs on the grill on the side that doesn't have the coals or that is not turned on and cover.

6. Allow the ribs to cook for about 1 hour, turning once or twice using tongs.

7. Baste the ribs with barbecue sauce if you like. Some people enjoy their ribs dry, so baste with barbecue sauce only if desired.

8. Cook the ribs for another 1/2 hour to 1 hour, until the meat is very tender to the touch. If no barbecue sauce was added, the ribs should be slightly crispy on the surface.

9. Remove the ribs and add more barbecue sauce, if you like, before serving.

Tips & Warnings

• Dry rub can contain any dry spices you like, but for a sweet and savory rub, try combining 1 tbsp. paprika, 1-1/2 tsp. brown sugar, 1-1/4 tsp. salt, 3/4 tsp. cumin, 1/2 tsp. black pepper and 1/4 tsp. cayenne pepper.

• Do not open the grill too often while the ribs are cooking or they will take longer to cook, as the heat escapes everytime you open it.

References

• Food Network: Dry Rub Baby Back Ribs
• The Baby Back Grill: Grilling Baby Back Ribs
• The BBQ Insititute: BBQ Secrets

Resources

• Food Network: Grilling Central