The Simplest Most Delicious Baby Back Ribs Recipe (with Pictures)

January 07th, 2019

Miguel Sanda


Ingredients:

  1. 3 rib racks as sold in wholesale clubs (such as Costco, Sams, etc...).
  2. Plain yellow mustard.
  3. 4 big fist size (or 6 medium) chuncks of Webber smoking wood, preferably hickory (apple, cherry or pecan also acceptable but NOT mesquite).
  4. A smokebox (if using gas grill).
  5. High quality hard wood lump charcoal (if using charcoal grill).
  6. A rib rack stand.
  7. You favorite premium BBQ sauce. Avoid the cheap grocery store sauces if possible.
  8. Aluminum foil sheets 1.5 - 2 ft long.
  9. An aluminum pan.
  10. A lot of patience.

For the rub:

  1. 4 tablespoon paprika.
  2. 2 tablespoon chili.
  3. 2 tablespoon cummin.
  4. 1 tablespoon coriander.
  5. 1 teaspoon granulated ginger.
  6. 1 table spoon of granulated garlic.
  7. 2 tablespoon salt.
  8. 2 teaspoon fresh crushed pepper.

TIPS: Take the time to read the whole recipe before start. The whole process, start to finish takes about 7 hours, so plan your day ahead. While ribs are cooking, you may use the remaining space on the grill to put some potatoes. I usually plan to put ribs on the grill by 9.00 AM so they are ready for dinner around 5:00 PM.

RECIPE:

Take the wood chunks and soak them in water. This will allow them to release more flavor and last longer.

Mix all the rub ingredients well. Pat ribs dry and remove the rib cage membrane using a paper towel to pull it off. Cover ribs with a generous yellow mustard layer. Yellow mustard will allow rub to stick.

Take the strainer and use 2 tablespoons of the rub at a time to evenly distribute it on both sides of ribs making sure not to put too much on one spot. Let them sit for about an hour.

Fire up the grill and stabilize heat at 250 degrees Fahrenheit. Fill aluminum pan with water and place inside the grill as shown.

Place ribs on rack and half of the wood chunks on top of charcoal or inside the smokebox. Make sure wood has direct contact with fire, otherwise it won’t burn.

Start cooking ribs using INDIRECT heat (keeping them as far as possible from the flame).

Smoke for about two hours ensuring temperature to stay as close as possible to 250F, use water if necessary to reduce the flame.

Use the remaining wood and cook for about two hours more.

If you haven used your patience yet now is a good time to do so. You have about 3 hours to go...

Remove ribs from of the grill and add more charcoal to the grill. Put two overlapping pieces of aluminum sheet on a large cutting board and a rib rack on top. This is a good time to apply a generous layer of the BBQ sauce using the brush. If you want ribs dry, skip this step. Wrap the rack in the aluminum foil making sure is completely covered. Repeat the same process with the other two.

Put ribs back on the grill, stack them up and cook for another two to three hours. Remove from the grill and let them rest wrapped for about 30 minutes to an hour.

Ribs should fall of the bone.... Enjoy

Gallery