Barbecuing Baby Back Ribs
I have 2 racks of baby back ribs for barbecuing tonight. I also bought some dry rub. Does anyone have recommendations for how to barbecue these on a Webber gas grill that has 3 heating elements? Direct vs indirect? Temperature? Wrap in foil or no foil?
I use the grill to finish the ribs, but not for the main cooking. A few years ago I saved a recipe for grilled ribs from Cuisine at Home Magazine. It's become my no-fail, go-to recipe for ribs.
1. Remove the sinewy membrane from the rack by grabbing the corner with a paper towel and slowly pulling it away from the bones
2. "Dock" the meat between the bones by piercing the meet with a fork. This allows more of the flavor of the rub to penetrate the meat
3. Apply your favorite rub
4. Place ribs in a roasting pan and cover the pan snugly with foil. Let them sit for about an hour to absorb the flavor of the rub
5. Slow-roast the ribs in a 250-degree oven for about 1.5 to 2 hours, until the meat begins to pull away from the bones.
6. Coat your grill with a nonstick spray or with an oil-soaked paper towel; preheat it to medium-high.
7. Brush both sides of the ribs with your favorite barbecue sauce and place them on the preheated grill. When they begin to develop a little black char on them, flip and brush again with more sauce. Repeat this process at least twice so that the ribs become well glazed but not burnt.
I use a similar approach to CindyJ's. You can use your Webber for the same effect by palcing the ribs in a foil covered roasting pan and have the grill on low (or use the indirect method). I use the indirect method and place a piece of water soaked mesquite on the elements for a smoky flavor. I finish my ribs on the grill with very little BBQ sauce (extra on the table for those that like it).
I used to do the whole process on the grill. I now have a smoker so the only thing I do the same is the rub I use
However, when I had a gass grill I used the indirect method, and cooked them at around 220-degrees for approx. 3 hours on the "cool" side of the grill, I put a drip pan under the ribs to catch the juices.. I used a dry rub(I apply the rub 3-12 hours before cooking), and put a roasting pan filled with soaked wood chips(from Jack Daniels, they sell bags of their chopped up casks) on the hot side of the grill, to get a somewhat smokey flavor.
A couple of comments:
If you buy your ribs at a good butcher they should remove the membrane on the back for you. Also I do not wrap the ribs in foil, or a covered roasting pan. To me that steams the meat instead of cooking it how I like.
I just made the absolute best ribs to date the other night. I made my own dry rub and then I just baked them long and slow in my oven (275 for about 7 hours... We didnot even have to cut them apart they fell off the bones like butter on corn on the cob... can't wait to do them again. I like them grilled but this beat that 100%.
I too use a Weber gas grill. Indirect heat..300 degrees...2 1/2 hours turning every half hour.
I put the rub on towards the last 45 minutes and turn up temp and on direct. No foil.