Bbq Baby Back Ribs - 1/3 Rack Recipe
Make Bbq Baby Back Ribs - 1/3 Rack Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Basting & Sauce
Optional Finish / Serve
Method
Ribs
Prepare ribs
Remove ribs from packaging and pat dry with paper towels. If the membrane (silvery skin) is still attached on the bone side, slide a blunt knife under an edge, lift, grip with a paper towel, and peel it off to improve tenderness and smoke penetration.
Apply binder and rub
Lightly coat both sides of the ribs with the 0.5 tablespoon mustard to help the rub adhere. In a small bowl combine 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 0.5 teaspoon granulated garlic, 1 teaspoon paprika and 1 tablespoon packed brown sugar. Evenly sprinkle the rub over both sides of the ribs and gently press it in.
Rest before cooking
Let the seasoned ribs rest at room temperature 20–30 minutes while you prepare the grill or oven. This helps the rub set and the ribs come closer to cooking temperature for more even cooking.
Cooking / Basting
Set up grill or oven
For a charcoal or gas grill: set up for indirect medium-low heat (225–250°F / 110–120°C). Place a drip pan with 1/4 cup water under the grate where the ribs will sit. If using a smoker, maintain 225–250°F. For oven: preheat to 275°F (135°C) and place a foil-lined pan with 1/4 cup water on the lower rack.
Low-and-slow cook
Place the ribs bone-side down over the drip pan (indirect heat). Close the lid and cook undisturbed about 1 hour 15 minutes to 1 hour 30 minutes (time varies with thickness), until the meat is tender and the internal temperature reaches about 190–203°F (88–95°C) and the ends of the bones begin to show.
Baste with sauce
During the last 10–15 minutes of cooking, mix 3 tablespoons BBQ sauce with 1 tablespoon apple cider vinegar. Brush a thin coat of the sauce mixture on both sides of the ribs, close the lid, and continue cooking until the sauce sets and becomes slightly glossy (about 10–15 minutes). Watch closely to avoid burning the sugars.
Optional finish (caramelize)
If you prefer a more caramelized glaze, move ribs to direct heat for 30–60 seconds per side on a hot grill while watching carefully, or increase oven broiler heat and broil 1–2 minutes per side, until edges caramelize. Be careful not to char excessively.