Baby back ribs

How easy is this?

I took a slab of baby back ribs and pealed off of the membrane on the bone side of the slab. Next I put 5.5 tablespoons of McCormick Grill Mates (Sweet and Smokey Rub) onto all sides. Yes, that's correct, 2T per pound. Don't actually rub it on, but instead pat it on. Wrap tightly in aluminum foil, and bake at 225 degrees for 4 hours. Remove from the oven and the aluminum foil, and let it rest on a cutting board for 20 minutes. After the rest, slather on Sweet Baby Rays Original BBQ sauce, and finish on the grill to caramelize the sauce........maybe 5 minutes per side.

This little project, although 5 hours in length only took 10 minutes of work. The ribs cost me $9.50, the rib mix is $3, and will cover 3 racks of ribs. The smaller bottle of Sweet Baby Rays was $2.50, and will also do 3 racks of ribs. I don't normally buy meat at Wal-Mart, but I did in this case. I find that they do well with factory packaged pork, like bacon and ribs. $11.25 total for a nice rack, and very little work. If I had a smoker, that would even be better, but I don't own one.

Give it a try on Sunday. Start the ribs 1 hour prior to your football game, and toss 'em on the grill when your games done.

Now here's a thread I can sink my teeth into.

Ray

Good show, sir. Ribs always hit the spot at halftime.

I bought one of these bad boys with the money I won in the office football pool last year:
Smokin-It Electric Smoker
Its basically like a crockpot with smoke. You don't have to babysit it....just toss your goodies in there and pull them out a few hours later.

Also - just an FYI - COSTCO sells ribs that already have the membrane removed and given a St Louis cut...so you don't have to do any knife work at all. But you have to buy two full slabs.

I joined Costco (again) in August, and planned to drive there for ribs. It's a 50 minute round trip, so I never made it to Costco. Great store, though.

Great Recipe! I use it for tailgating at Bear games. The ribs are cooked the day before the game and I just need to put some sauce on them and toss them on the grill for a few minutes. BTW - that smoker looks interesting PJ!

In search of the perfect rack over the years, I tried most every method I came across. Some successful, some not. A few years back I had dinner with some good friends, one of whom was a master griller. While eating some of the best ribs I'd had, I asked for his method. When said master griller said he started with a good rub and two hours in the oven at 250 wrapped in foil, I almost dropped dead. IN THE OVEN! Since then I have done mine this way with great success. In good weather I finish them on the grill and in cold weather in the oven. Instead of five minutes I take about 20 min to finish them, applying sauce twice. Very, very simple.

Good Luck!
Ric at Joes

I took a class from the guy who won the first season of BBQ Pitmasters. He showed us how to make our own rub.

I have a Weber Smokey Mountain.

You want to smoke them for no more than four hours. After that you want to wrap them in foil. You are still heating them so you can put them back in the smoker or in the oven.

Just before serving, I threw them on the grill and put some sauce on them. The meat fell right off the bone.

I'm not a believer in boiling ribs first.

I finished the ribs on the grill for 5 minutes per side for a total of 10 minutes, but I was thinking of going longer tomorrow at the tailgate.

Doing ribs in the oven is the extreme lazy mans way to do ribs. I've been doing them in the opven for years (HA), wrapped in foil and finish them on the grill. If the weathers nasty, can get a glaze by sticking 'em under the broiler and while you get the glaze, don't get the flavor. I generally like to cook but the oven works great for starting ribs, chicken too.

PJ's little smoker looks really cool, perfect for the back deck.

Strange, ..................... but I've been on the very same quest


Rick