These Baby Back Ribs are slow cooked on a charcoal grill. They are fall-off-the-bone tender delicious smoky flavor. With or without barbecue sauce, these are finger lickin’ good!
We make these ribs every summer. I have updated the photos from its original post date.
This rib recipe is one my husband has been slow cooking on our Weber for many years. They always turn out perfectly and we think they are as good– if not better– than most restaurants.
There really isn’t a recipe for these luscious ribs. It’s all about technique. I’m so pleased to see that my husband– who admits he doesn’t like to cook, has been transformed into quite the grill master. I thought we’d share a few tips that have created off-the-hook tasty pulled pork, tri tip and now– these baby back ribs!
I’ve grilled ribs before and I’ve tried all kinds of recommended tips. Year ago, I was told to braise them in water and then grill them. Nope, that didn’t work. I’ve oven-roasted ribs, per Tyler Florence. They were good, but they couldn’t compare to honest-to-goodness grilled ribs. So, here are the tips we have learned with the help of this book and our own trial and error with grilling:
- Add rubs to meat. You can buy them at the store or learn to make your own. I’ve done both.
- Let the meat come to room temperature before grilling.
- Cooking meat with indirect heat is the key. As amateurs, we used to throw the meat right on top of the coals– which led to burned meat/sauce and mediocre results. Now we understand to cook it low and slow.
- We never baste the meat with sauce, until the very end– if at all.
- Soaking wood chips and then adding them over coals creates a flavorful smoke. It kicks the flavor up a few more notches.
To make these particular ribs, I bought McCormick Schilling Grillmates Rub for Pork. You can use whatever rub you like.
Rub, rub, press. These ribs are well seasoned and ready for the grill. I have photos on my pulled pork post, that shows you all about indirect heat grilling and adding wood chips for smoky flavor. We cooked these for about 1 1/2 hours, with the Weber grill cover on, with the meat away (not on top) of the coals. Halfway through cooking, we added more coals. Last, we added the soaked Oak Wood Chips to the coals for the last 15 minutes.
Grilled corn is so delicious! A compound butter with fresh cilantro, fresh lime juice and seasonings (of your choice) gives the grilled corn extra flavor.
TASTING NOTES: Slow cooking ribs, over charcoal (or oak wood) is the best way to enjoy a tender, smoky flavor. There are so many terrific commercial BBQ sauces. Once in a while, I like to make our own. The barbecue sauce recipe is at the bottom of this page. I really like this one, if you enjoy a tomato based sauce with some flavor kick and garlic. Yummy!
Amazing (and simple) Grilled Baby Back Ribs
Ingredients
- 2 racks of pork ribs
- Rub seasoning for pork We use McCormick Schilling Grill Mates Pork Rub
- BBQ sauce of your choice optional
Instructions
Prepare the ribs:
- It's worth taking the time to remove the membrane from the back side of the ribs (where the bones show). I use a small paring knife to grab and pull the membrane away from the bone. Grab that piece with a cloth, or paper towel, and pull.
- Generously coat the ribs with the rub, and press in. Do this about an hour before grilling, so that the meat come so room temperature– for more even cooking.
- We never use lighter fluid. Ever. A charcoal chimney starter works very well, with just a bit of newspaper at the bottom. Fill the chimney with briquettes and light– and you are ready to go!
- Soak the wood chips with water, for at least an hour.
- When the coals are ready (white), carefully scoop them off to one side of the Weber grill.
- Add the prepared ribs to the grill, away from the coals (in other words, not directly on top of the coals, which is called “indirect heat”. ) Grill the ribs for about 1 1/2 hours, with the Weber grill cover on,.
- Halfway through cooking, add more coals. We do this, buy lighting more coals in the chimney, to give them a jump start.
- If you want to use BBQ sauce, I begin brushing it on when the ribs are at the halfway point. I do that to one rack of ribs, and leave the other rack unbasted with sauce. In my opinion, I don’t need sauce!
- Add the soaked wood chips to the coals for the last 15 minutes, and replace the cover, with the holes “open”– and stand back! You will see a LOT of smoke coming out, and this is what gives the ribs a beautify smokey flavor.
- You will know that the ribs are ready when you see the meat has “shrunk back” from the bones and it’s easily shredded with a fork. Don’t overcook them, or they will be like dried jerky! (Um, speaking from personal experience.)
- Remove from heat, cover with foil, and allow to rest for about 15 minutes. Carefully, cut each rib, serve and enjoy some tasty ribs!
Notes
Nutrition
Homemade Barbecue Sauce
Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 cups finely chopped onions
- 6 cloves garlic finely chopped
- 2 1/4 teaspoons sweet paprika
- 2 teaspoons Essence recipe follows
- 2 teaspoons dry mustard
- 1 1/4 teaspoons salt
- 1/2 teaspoon crushed red pepper*
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 6-ounce can tomato paste
- 1 1/2 cups water
- 3/4 cup cider vinegar*
- 6 tablespoons dark brown sugar***
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes.
- Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes.
- Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown.
- Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.
- Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Notes
- I recommend adding half of the vinegar, tasting it and adding more if you prefer a more acidic taste.
- reduce by half, if you don’t like too much spice
- reduce the brown sugar, if you like more acid and less sweet
Nutrition
You're making me drool with those ribs – something I rarely make but would gladly sink my teeth into.
Um yeah. When it comes to grilling, your husband is seriously OFF THE HOOK. I want a huge place of meat right now. Strange because I NEVER crave meat!
Your ribs look divine. I do mine in the oven with a last glaze on the grill. I may have to rethink that. Have a wonderful weekend. Blessings…Mary
Gorgeous baby backs! I've never grilled ribs but after my husband sees your post he'll be begging me to make some! Hopefully mine will turn out as perfectly as these! 🙂
I'm freakin drooling that looks so good!!!
I love ribs! Yours look amazing, nice and brown and juicy!
Wow, do those look great. Tender, and just right. Yum
"Pumpkins and winter vegetables will be transformed into pies, soups and stews– but not just yet!"
That is exactly how I feel! Autumn isn't for a couple more weeks!
These look seriously good Deb. I'm craving ribs now. We were going to go out for a dinner that didn't involve ribs but I might have to change that because I'm going to crave them til I get them!
OMG – the color and "savory-ness" of those ribs is driving me nuts!
WOW do those ribs look fantastic! I'm craving them now!
Ooooh, these ribs look delicious. My husband and I are from Kansas City – arguably the best BBQ town in the country – so we definitely appreciate good ribs!
Please invite me for dinner at your house 😀
It looks sooooo good.
xoxo lala
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http://lala-tulpe.blogspot.com/
Oh wow!! Those ribs are making me lick my lips. They look so tender and fall of the bone. Sounds like you had a fabulous meal on Labor Day weekend.
Wow, these are beautiful ribs! My husband is going to love reading this… bookmarked!!
Mary xo
Delightful Bitefuls
I’m always thrilled when someone takes the time to rate a recipe that I’ve shared. I’m so glad that you had success with this delicious recipe. Thank you!