Baby Back Ribs - 3 Ways!
2 ea. Racks of Baby Back Ribs (SKU #860351)
1 cup of our Homemade Rub for Ribs (recipe to follow)
¾ cup BBQ Sauce (SKU #67131)
Aluminum Foil (SKU #77345)
For Gas Grill Method, You Will Also Need:
½ cup Pineapple Juice (SKU #863776)
¼ cup Red Wine Vinegar (SKU #56113)
½ cup Paprika (SKU #68351)
½ cup Kosher Salt (SKU #92274)
½ cup Brown Sugar (SKU #861616)
½ cup Garlic Powder (SKU #68156)
½ cup Onion Powder (SKU #68191)
1/8 cup Black Pepper (SKU #68258)
Mix together and store in an airtight container.
Renzi Tip: Make a big batch of rub and save it to use it on a variety of meats, like ribs, pork butts, brisket or chicken.
Run a sharp knife along the center of the rib bones. Peel the membrane off the top and below of your slice. Rub the ribs generously with homemade rub. Wrap in aluminum foil - pinch the loose ends and fold them over - refrigerate overnight.
Oven Method: Heat oven to 300 degrees. Place wrapped ribs on a sheet pan and bake 3 hours. After 3 hours, take the ribs out of the oven. Brush BBQ sauce on ribs and broil until sauce is set and evenly browned.
Smoked Ribs on Charcoal Grill: Set up your grill for indirect heat. Light your charcoal. Grill temp should range between 225 degrees and 250 degrees. Remove ribs from aluminum foil and add a drip pan with some water to the bottom of the grill. Add your favorite wood chips to the charcoal. Put the ribs on the grill over the drip pan. Cover your grill and adjust opening to maintain that ideal range of 225 degrees to 250 degrees. Depending on your temperature, add about 5 briquettes per hour. After 3 hours, open the grill - add more charcoal and wood if necessary - and sauce your ribs. Check at 4-hour mark to see if the ribs are tender and if the meat is pulling away from the bone. Depending on your temperature, this method will be a total cook time of about 4-5 hours.
Ribs on Gas Grill: Set up your grill for indirect heat. Grab aluminum foil and wood chips. Turn one burner on low to medium low, depending on your grill. The temperature should be up around 250 degrees. Once your grill is up to temp, add the ribs on the indirect heat side and your foil with wood chips to the direct heat side. Close the lid and let the smoke do its job! Keep your grill temperature between 250 degrees and 275 degrees. While ribs are cooking – mix pineapple juice and red wine vinegar and put in a spray bottle. Check ribs after two hours and spray the ribs with pineapple/vinegar mixture. Close the top and let them cook for another hour. After an hour has passed, grab aluminum foil and honey. Lay a large piece of foil out and place the rack of ribs in the foil. Drizzle honey over the ribs and wrap the rack in foil. Put the foil wrapped racks back on the indirect portion of the grill. Continue to maintain the grill temperature and cook for another hour. Next, take the ribs off the grill and open the foil. Slather BBQ sauce over the tops and bottoms of the racks. Turn all grill burners on medium high heat. Put the sauced racks on the grill to set the sauce and get some nice grill marks on the ribs. Remove ribs and enjoy!
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