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Classic Baby Back Ribs

Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    3 to 4 h

Ingredients
Instructions

the Ingredients

Classic Ribs

Rub

  • Completed step 2 tablespoons kosher salt
  • Completed step 2 tablespoons paprika
  • Completed step 4 teaspoons granulated garlic
  • Completed step 4 teaspoons pure ground ancho chile
  • Completed step 2 teaspoons freshly ground black pepper
  • Completed step 1 teaspoon ground cumin
 
  • Completed step 4 racks baby back ribs, each about 2 pounds

Barbecue sauce

  • Completed step ¾ cup unsweetened apple juice
  • Completed step ½ cup ketchup
  • Completed step 3 tablespoons cider vinegar
  • Completed step 2 teaspoons soy sauce
  • Completed step 1 teaspoon Worcestershire sauce
  • Completed step 1 teaspoon molasses (not blackstrap molasses)
  • Completed step ½ teaspoon pure ground ancho chile
  • Completed step ½ teaspoon granulated garlic
  • Completed step ¼ teaspoon freshly ground black pepper

Mop

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

Special Equipment

  • rib rack
  • 4 handfuls hickory wood chips
  • large disposable foil pan
  • silicone basting brush

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl mix the rub ingredients.
  • 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. Cut each rack crosswise in the middle to create two smaller racks. 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 bones facing the same direction. Allow the racks to stand at room temperature for about 30 minutes.
  • If using wood chips, soak in water for at least 30 minutes (no need to soak wood chunks).
    If using wood chips, soak in water for at least 30 minutes (no need to soak wood chunks).
  • Place a large disposable foil pan underneath the cooking grate to catch the drippings. You may have to smash the foil pan a bit, but that’s okay. Or, if you’re using a charcoal grill, place the foil pan on the charcoal grate between two piles of charcoal. Prepare the grill for indirect cooking over low heat (250° to 350°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium-low heat (300°F).
    Place the foil pan on the charcoal grate between two piles of charcoal. Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).
    Place a large disposable foil pan underneath the cooking grate to catch the drippings. Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).
  • Add two wood chunks to the charcoal or drain and add two handfuls of wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions. Place the rib rack on the cooking grate over indirect low heat, close the lid, and cook for 1 hour. Meanwhile, make the sauce and the mop.
    Drain and add two handfuls of wood chips to the smoker box of a gas grill, following manufacturer’s instructions. Place the rib rack on the cooking grate over indirect medium-low heat, close the lid, and cook for 1 hour. Meanwhile, make the sauce and the mop.
    Add two wood chunks to the charcoal or drain and add two handfuls of wood chips to the charcoal, following manufacturer’s instructions. Place the rib rack on the cooking grate over indirect medium-low heat, close the lid, and cook for 1 hour. Meanwhile, make the sauce and the mop.
    Place the rib rack on the cooking grate above foil pan, over medium-low heat, close the lid, and cook for 1 hour. Meanwhile, make the sauce and the mop.
  • In a small saucepan mix the barbecue sauce ingredients. Bring to a boil over medium heat on the stove, stirring often. Reduce the heat to medium-low and simmer to blend the flavors, about 3 minutes. Remove from the heat.
  • In another small saucepan mix the mop ingredients. Bring to a boil over medium heat on the stove, stirring often. Reduce the heat to medium-low and simmer to blend the flavors, about 3 minutes. Remove from the heat.
  • After the first hour, add the remaining wood chunks to the charcoal or drain and add the remaining wood chips to the charcoal or to the smoker box. Lightly baste the ribs with some mop. Close the lid and cook for another hour. If you're using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature between 250° to 300°F, adding 8 to 10 unlit briquettes after every 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
    Lightly baste the ribs with some mop. Close the lid and cook for another hour.
    After the first hour, add the remaining wood chunks to the charcoal or drain and add the remaining wood chips to the charcoal. Lightly baste the ribs with some mop. Close the lid and cook for another hour. Replenish the charcoal as needed to maintain a steady temperature between 250° to 300°F, adding 8 to 10 unlit briquettes after every 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
    After the first hour, add the remaining wood chips to the smoker box. Lightly baste the ribs with some mop. Close the lid and cook for another hour.
  • After the second hour, remove the ribs from the rib rack. Spread the racks out on a 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 now face up. Also, position any ribs that appear to be cooking faster than the others toward the back of the rib rack. Close the lid and cook for another hour. Maintain the temperature of the grill between 250° to 300°F.
    After the second hour, remove the ribs from the rib rack. Spread the racks out on a 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 now face up. Also, position any ribs that appear to be cooking faster than the others toward the back of the rib rack. Close the lid and cook for another hour.
  • 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 about ½ inch. 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 the 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. Cut the racks between the bones into individual ribs. Serve warm with the remaining sauce on the side.
    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 about ½ inch. 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 the same amount of time. Lightly brush the cooked racks with some sauce. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Cut the racks between the bones into individual ribs. Serve warm with the remaining sauce on the side.

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