|Achieving the perfect barbecued baby back ribs is an accomplishment! These were spicy, juicy and with just the right tenderness. Read on and find out my method.|
What I've discovered in my trials and errors is that it's not just the rub, it's the technique. Using a sugar-based rub requires using indirect heat. The meat does not come into contact with flame. Thanks to my grandson Tyler who took the photographs for this baby back rib BBQ step-by-step.
|Sprinkle your ribs liberally with the rub of your choice. Then allow to stand for 30 while you start up the grill and prepare your hardwood for smoking.|
Choose well-seasoned hickory, apple, or other suitable wood and give it a good soaking in water.
Then, when the temperature (220 to 250 degrees F) and the smoke are just right, add the ribs. Loosen the seal of the aluminum foil to allow plenty of smoke to permeate the meat. Check occasionally without disturbing the meat just to see that the smoker is doing its job and that it's not too hot. Allow to cook without intervention as much as possible over the course of 2 hours.
After two hours, remove the meat and try twisting a bone to see if it has any movement (it should be able to twist a little), and then finish the ribs off in a pre-heated oven at about 250 degrees F for another two hours. Then take it out and allow it to rest for 15 minutes. The internal temperature should have reached 160 degrees F a long time before this, but the extra time allows the flow of good juices to tenderize the meat and give the rub and good feel to the teeth.
Cooking ribs this way is almost effortless once you get into the routine, and the result I think will please you!!!
And yes, I now have Rockin' Rib Rub to sell at our Old Homestead Farm Market.
(Photos for this post were largely the work of Tyler Oyer.)