Baby Back Ribs
Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They're only called baby because they are shorter in relation to the bigger spareribs.
- - 2 Slabs of Pork Ribs
- - Mustard
- - Ice Cubes
- - Butt Rub or Sniders or BBQ Rub
- - John Henry's BBQ Sauce
- Preheat grill to 275.
- While grill is heating, allow the ribs to warm to room temperature.
- Peel the membrane off the back of the ribs.
- Pat excess moisture from the ribs with a paper towel.
- Liberally cover the ribs with the seasoning, and rub with mustard.
- Grill ribs at 275 for two hours, one hour with meat up, one hour with meat down.
- Wrap the ribs in aluminum foil and place ice cubes in with them.
- Continue grilling the ribs for another two hours in foil with meat up.
- Ribs are now ready to eat, but are fall off the bone and may be a bit messy.
- Take ribs out of foil, but continue to cook for one more hour to tighten to bone.
- Take ribs off grill, wrap in foil and a towel (trust me here) and set on counter for another hour.
- Prepare yourself for the best bite off the bone ribs you've ever had!