Cooking Baby Back Ribs on a Weber Charcoal Grill

Information technology'south grilling season and people are firing upwards their grills! Hither is a fan favorite recipe from Weber's Greatest Hits. You lot can get more recipe inspiration from the book by going here.

To qualify as "best on the block," the seasoned "bark" (crust) and natural flavors of the pork ribs must complement the hickory smoke and the sweetness-tart sauce. We use some potent spices to accomplish this, but if yous prefer milder ribs, add about half the recommended amount of chile pulverisation to the rub and get out the hot-pepper sauce out of the sauce.

Before yous become started, here are some fundamental tools that will assist you achieve great results with this rib recipe.
Rib rack
Smoker box
Hickory forest fries
Tongs
Basting castor

Best on the Block Baby Back Ribs
By Jamie Purviance

Prep fourth dimension: 30 minutes
Standing fourth dimension: 30 minutes to one hour
Grilling time: about 3 hours
Serves: 8 to ten

Ingredients:

Rub
2 tablespoons kosher salt
1 tablespoon smoked paprika
i tablespoon garlic powder
1 tablespoon pure chile pulverization
2 teaspoons mustard pulverization
2 teaspoons dried thyme
one teaspoon basis cumin
1 teaspoon celery seed
i teaspoon freshly footing black pepper
4 racks baby back ribs, each 2 1/2 to 3 pounds

Sauce
4 slices salary
ane cup ketchup
1/2 cup unsweetened apple juice
1/4 cup cider vinegar
one tablespoon unsulfured molasses (non blackstrap)
2 teaspoons Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon kosher table salt
¼ teaspoon freshly footing black pepper
Hot-pepper sauce (optional)

Mop
one/2 cup unsweetened apple juice
1 tablespoon cider vinegar

Instructions:
ane. Take a rib rack set up. In a modest bowl combine all the rub ingredients and mix well. Using a dull dinner knife, slide the tip under the membrane covering the dorsum 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 information technology off. Season the ribs evenly with the rub, pressing information technology into the meat. Adapt the racks in the rib rack, standing each rack upwardly and facing them all in the aforementioned direction. Let the racks stand at room temperature for 30 minutes to ane 60 minutes before grilling.

2. Soak 4 large handfuls hickory forest chips in water for at least 30 minutes.

3. Fix the grill for indirect cooking over low heat (300° to 350°F).

4. Castor the cooking grates make clean. Bleed 2 handfuls woods chips and add them to the charcoal or to the smoker box of a gas grill and close the lid. When smoke appears, place the rib rack with the ribs over indirect low heat and cook, with the lid closed, for 1 hr. Maintain the temperature of the grill between 300° and 350°F.

5.While the ribs are cooking, make the sauce. In a medium skillet on the stove, fry the bacon over depression estrus until browned and crisp, 10 to 15 minutes, turning occasionally. Transfer the bacon to paper towels to bleed. Allow the bacon drippings in the skillet cool to room temperature. Swallow the bacon or save for another employ. In a medium saucepan combine all the remaining ingredients except the hot sauce, if using. Add 3 tablespoons of the reserved bacon fat and whisk until smooth. Place over low oestrus and melt for about 5 minutes, stirring occasionally. If you prefer a spicy sauce, season with the hot sauce. Remove the pan from the heat.

6. Combine the mop ingredients in a small spray bottle. After the first hour of cooking, drain the remaining handful of wood chips and add together them to the charcoal or smoker box. Lightly spray the racks with the mop, peculiarly the areas that are looking a fiddling dry. Shut the chapeau and melt for 1 hour longer. Maintain the temperature of the grill betwixt 300° and 350°F.

7.When the 2nd hour of cooking has finished, lightly spray the racks with the mop, particularly the areas that are looking a niggling dry. If whatsoever of the racks are cooking faster than the others or look much darker, swap their positions for even cooking. Close the lid and cook for some other thirty minutes.

8. After 2 1/2 hours of cooking, the meat will have shrunk dorsum from most of the bones by 1/4 inch or more. If it has non, go on to cook the racks until information technology does. When the racks are done, remove the rib rack from the grill. Close the chapeau of the grill to maintain the heat. Remove the racks from the rib rack and lightly castor each rack on both sides with some of the sauce.

nine. Return the racks to the grill over indirect low heat. At this point you can pile all the racks on top of one another or stack the racks two to a pile. Continue to cook over indirect depression heat, with the chapeau closed, until tender and succulent, 15 to thirty minutes. To test if the racks are done, i at a time, lift them, bone side upwardly, at 1 end with tongs; if a rack bends so much in the middle that the meat tears easily, it is ready. If the meat does not tear easily, continue to cook until it does. When the racks are set, transfer them to a platter and let rest for 5 to 10 minutes.

10. Only earlier serving, lightly brush the racks with sauce over again. Cut the racks into individual ribs and serve warm.

©2017 Weber-Stephen Products LLC. Recipe from Weber'due south Greatest Hits™ by Jamie Purviance. Used with permission

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Source: https://www.weber.com/US/en/blog/grilling-inspiration/best-on-the-block-baby-back-ribs/weber-29701.html

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