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Need a BBQ Baby Back Ribs Recipe

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BrutuStrength said:
This would still work. I haven't soaked them in OJ for a while. A nice rub with brown sugar is helpful. Cook them 2-2.5 hours in the oven, that way the meat is cooked through and the racks should bend a bit when you pick them up with tongs.
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I forgot to mention that the ribs should have aluminum foil over them when you cook them in the oven. You can also pour some beer in the pan. This will help to steam the meat, keeping it tender. Plus it gives you an excuse to drink the rest of the beer.
 
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BuckStocksHere said:
So it's Wednesday today, I'm making Ribs for buddies of mine on Friday after work. I'm cooking on a gas grill (yes, I know what the pundits say), but that's what I have and that's what I'm using.

I need a good recipe for a rub and a sauce( I actually like sweet baby rays) or whatever you can give me and directions. I seriously have never tried ribs on the grill (shameful) but it's my house they are coming to so game on. There are three of us eating.

I've read to pre cook in the oven, don't pre cook, indirect, cook 2 hours, 4 hours. there is so much confusing, crazy info was hoping my BP contingent has some good recipes I can use.

I'm praying...... a thousand blessings in advance to you!!!
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Here's a video I did years ago that you can watch...I use a charcoal smoker, but if you can get smoke on the meat somehow, you'll be fine.
Just note a few things - Baby Back ribs cook faster than spares do, so watch them very closely.

Also - go to SmokingMeatForums. Tons of info out there.

As far as the rub you make - depends on the style of ribs you want.

Here's how I used to do ribs in my offset. I stepped up my game as I now have a Weber Smokey Mountain 22.5.



And here's a good tutorial on how to do them on a Gas Grill:



LASTLY....either dig a pit, rub two sticks together and make fire for your BBQ, or get a charcoal smoker. Gas smoking meat is - as JB says - "Non-Union."
 
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FWIW, I did full-size pork ribs on gas Saturday. I didn't know wtf I was doing so I went with olive oil, pepper, sea salt, and a South Africa sweet/spice rub from Trader Joes. I did them like a would a steak. I still don't know wtf I'm doing, but they turned out fine.
 
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RugbyBuck said:
FWIW, I did full-size pork ribs on gas Saturday. I didn't know wtf I was doing so I went with olive oil, pepper, sea salt, and a South Africa sweet/spice rub from Trader Joes. I did them like a would a steak. I still don't know wtf I'm doing, but they turned out fine.
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Oh fuck, that hurts just to read it. There's no fucking way they were "fine"
 
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RugbyBuck said:
Could've used a dusting of paint chips, of course.
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I know this is sacrilegious to true paint chip eaters, but I have found that if you use spray paint to dust the meat, you get a more even effect without the sudden bite of a chip. Yeah, it is like the spray cheese version of things, but it works very well.

Edit: I should add that while llamas aren't always sexy, when they are sexy, they are ridiculously sexy.
 
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Mr_Burns said:
How much time will you have? I've never cooked ribs on anything besides my smoker, and I usually give the process around 5-6 hours at 225*-250*. I do a modified version of what is called the 3-2-1 method (there are plenty of articles out there if you want to look it up). I throw them on the smoker for 3 hours, occasionally spritzing with apple juice. For the 2 hours after that, I wrap them in heavy duty foil with a little bit of apple juice, brown sugar, honey, squeeze butter, and a just a little bit of the sauce that I'll finish them off with later. This part of the process steams the ribs and moves them towards the fall-off-the-bone quality that most people prefer. The ribs are usually pretty loose at this point, so I put them back on the smoker uncovered to firm them up just a bit, but not too much, definitely not for the full hour that the 3-2-1 method calls for. This is when I add the sauce and let it caramelize for 20-30 minutes (I generally go pretty light with the sauce and let people add it to their liking). I usually smoke 3 racks or more, and I like to leave leave one rack without sauce for those who prefer them that way. Most times, I use Sweet Baby Rays on one rack and Montgomery Inn on the other. I've never made my own sauce, as the store bought sauces do just fine.

For my rub, I keep it simple--kosher salt, coarse ground black pepper, paprika, and brown sugar. I've seen other recipes which include onion powder, garlic powder, etc. which I use when I smoke pork butts, and would work well on ribs if that's your preference. I'd recommend rubbing the ribs either the night before or at least a few hours beforehand so the meat can absorb the rub (maybe in your case before you leave for work). Wrap them in saran wrap and throw them in the fridge. When I prep my ribs, I pull the membrane off the back of the rack. Some people swear by it, others say it's not necessary. I like to do it so the rub can be absorbed better, and also because there's a noticeable 'snap' when you bite the ribs if you don't pull the membrane off. Also, I rub a light coating of mustard on the ribs before I add the rub. The mustard taste is not noticeable whatsoever on the finished product, it is just thought to be an adhesive for the rub. Again, plenty of people out there say this isn't necessary at all. It just boils down to personal preference.

All that being said...

For your purposes, I'm guessing you're going to be running at a higher temp and cooking them for a shorter period of time, assuming you're working a full day and won't want to eat at 11:00. Do you have a rough estimate as to what temp you're going to be running? That's going to make a huge difference as to the time frame you can expect, and could make or break your results due to baby backs being pretty delicate at higher temps. Hopefully there are some articles out there that will give you an example like "it will take x hours at 325*", or something along those lines. If I were cooking them on a gasser, I'd definitely go with an indirect setup. I'd also recommend foiling at some point like I mentioned above, but be sure to check them periodically because that's a sensitive part of the process, especially at higher temps than a traditional smoker. But that will definitely soften them up (and also speed up the cooking process). The general rule of thumb is the ribs are optimally 'done' when the edges are pulled back from the bone a half of an inch, give or take. Another thing I'd look into at some point if I were using a gasser would be to find something I could throw some wood chips/chunks in to get at least a little bit of smoke on the ribs.

There are plenty of youtube videos out there which cover different meats and types of smokers and grills, and I'm sure there are some about ribs on a gasser that will help provide the specific details you need. I have a Weber Smokey Mountain smoker and a Weber Master Touch charcoal grill, and I've gotten great advice from a number of youtube clips and online articles alike.

The most important advice of course is to make sure the cooler stays stocked. And remember, lower temps = more time to drink more beers.
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