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Mar 15, 2013

Classic Baby Back RibsRecipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Meat / Poultry / Seafood

  • 4 rack baby back ribs, each about 2 lb

Oil and Spices

  • 2.25 tsp freshly ground black pepper
  • 4.5 tsp granulated garlic
  • 1 tsp ground cumin
  • 2 tbsp kosher salt
  • 2 tbsp paprika
  • 4.5 tsp pure chile powder

Condiments

  • 6 tbsp cider vinegar
  • 0.5 cup ketchup
  • 1 tsp molasses
  • 2 tsp soy sauce
  • 1 tsp Worcestershire sauce

Dairy

  • 2 tbsp unsalted butter

Other

  • 14 fl oz apple juice

Special Equipment

  • charcoal grill
  • 4 hickory wood chunks
  • rib rack

Ingredients

Rub

  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 4 teaspoons granulated garlic
  • 4 teaspoons pure chile powder
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cumin

  • 4 racks baby back ribs, each about 2 pounds

Sauce

  • ¾ cup unsweetened apple juice
  • ½ cup ketchup
  • 3 tablespoons cider vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon molasses
  • ½ teaspoon pure chile powder
  • ½ teaspoon granulated garlic
  • ¼ teaspoon freshly ground black pepper

Mop

  • 1 cup unsweetened apple juice
  • 3 tablespoons cider vinegar
  • 2 tablespoons unsalted butter
  • 2 tablespoons barbecue sauce (from above)

Instructions

  1. In a small bowl mix the rub ingredients.

  2. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the racks all over, putting more of the rub on the meaty sides than the bone sides. Arrange the racks in a rib rack, with all the racks facing the same direction. Allow the racks to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling.

  3. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-third of the charcoal grate. Place a large disposable drip pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water. Let the coals burn down to low heat (250° to 300°F). Leave all the vents open.

  4. When the fire has burned down to low heat, add two hickory wood chunks to the charcoal. Put the cooking grate in place. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with the bone sides facing toward the charcoal. Close the lid. Close the top vent about halfway. Let the racks cook for 1 hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vent. Meanwhile, make the sauce and the mop.

  5. In a small saucepan mix the barbecue sauce ingredients. Simmer for a few minutes over medium heat, and then remove the saucepan from the heat.

  6. In another small saucepan mix the mop ingredients. Simmer for a few minutes over medium heat to melt the butter, and then remove the saucepan from the heat.

  7. After the first hour of cooking, add 8 to 10 unlit charcoal briquettes and the remaining two wood chunks to the fire. At the same time, lightly baste the racks with some of the mop. Leaving the lid off for a few minutes while you baste the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time, maintain the temperature of the grill between 250° to 300°F by opening and closing the top vent.

  8. After 2 hours of cooking, add 8 to 10 unlit charcoal briquettes to the fire. Remove the racks from the rib rack, spread them out on clean work area, and baste them thoroughly with some mop. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier are now facing up. Also position any racks that appear to be cooking faster than others toward the back of the rib rack, farthest from the charcoal. Let the ribs cook for a third hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vent.

  9. After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by ¼ inch or more. When you lift a rack by picking up one end with tongs, bone side up, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the racks. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in same amount of time. Lightly brush the cooked racks with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Johnathan H

Always a crowd pleaser!

This is one of my favorite recipes to use. First, it was the recipe that converted my wife into a rib fan. The second thing I love is the flexibility that it allows. What I mean is that dry rub alone makes a tasty dish. I have some guest that like them dry and others that like them wet, with this recipe I can please both in one setting. I have always got them off the grill in fall-apart tender (I use the Smokey Mountain Cooker). The subtle blend of spices that aren't overpowering got great compliments from my Texas friends; yet are smooth enough for my young kids (for the daring I recommend adding a little kick to your BBQ sauce or have two sauces available). Thanks to the Weber crew for bringing it back for me!!! One other thing, they travel well. When I go camping i smoke them at home and wrap them in foil with a little butter and some BBQ sauce. At the camp site I then set them on the grill or over the fire (shooting for 300 degrees for 45 min) and they are fantastic.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Kirk H

Excellent!

On my 4th trip with this recipe. Fantastic! Some tricks learned: 1. Listen to Jamie's video...meat on the meat side, no bone showing; 2. Take membrane off starting in the middle of the rack, work your way out to the sides; 3. Use the rub and the mop (we like the sauce, too, last 20 minutes); 4. Quality rib rack; 5. Grill temp below 300...290 is better; 5. Tin foil rest for 20 mins. 7 lbs. of ribs, cooking time 3 1/2 hours, never fails. We mop once every hour.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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