#Baby back ribs rest time free#

MAKING SMOKE: Hickory or mesquite chips are excellent for smoking. When you start to see wisps of smoke rise from the pan, slather the ribs with sauce (you can turn to the same Spicy Dry Rubbed and Grilled Spareribs with bock barbecue sauce recipe.) Arrange the ribs, sauce side down, on the unlit portion of the grill.Īfter an hour, slide a skewer into meat - if it goes in easily, the ribs are done. (If you’re not a fan of smoke, just grill the ribs over indirect heat.) Do this by placing the wood chips, see below, in a disposable pan (or build one out of foil) over the lit portion of the grill. The great thing about indirect grilling is that you can smoke and grill at the same time. Grill to high and leave the other half unlit to maintain a grill temperature of 300–400°. The final step is to finish the ribs on the grill over indirect heat. When the fat and connective tissues have rendered, the meat will pull away from the rib bones, exposing the ends. Moist, slow cooking keeps the ribs tender and juicy. Tightly cover the baking sheet with foil to seal the moisture and steam in the pan. Then, slowroast the ribs in the oven for about two hours. Seal the ribs on the baking sheet with foil, crimping it around the edges so steam can’t escape the steam keeps the ribs from drying out. Plus, they won’t burn or blacken like they can over an open flame. Melt away, leaving the ribs tender and juicy.

But roasting them at a low temperature (300°) is easier than maintaining constant, steady heat on a grill. Hard-core barbecuers would never precook ribs in the oven before smoking. To Step 4-roasting them in a moderate heat oven.Īpply the rub with your fingers, first sprinkling it onto the meat, then rubbing it in so it sticks. The chili powder does add a bit of kick, so pull back on it if you’re sensitive.Īll you have to do is place the slabs on a baking sheet, liberally apply the rub (don’t skimp!), then move on Plus, the rub itself works with nearly any rib and sauce. But to keep the focus on the ribs, use the rub in this simple rib, rub, & sauce recipe, Spicy Dry Rubbed and Grilled Spareribs with bock barbecue sauce.

#Baby back ribs rest time free#

If you have a favorite, feel free to use it. People tend to get fancy with rubs, and that’s okay - there are millions to choose from, it seems. To help the rub penetrate the meat, “dock” the ribs by inserting a fork between the bones. It must be removed before cooking or grilling. Remove the membrane by pulling it with a paper towel. Grill it or save to use in soups or stews.įlip the ribs over and cut off the rounded portion connecting the rib bones so the rib ends are visible. Remove the skirt flap located on the membrane side of the ribs. Finally, trim off excess fat and pierce the ribs with a fork before applying the rub in Step 3. Grab a corner of the membrane with a paper towel and pull it away from the bones. Regardless of whether you opt for baby backs or spareribs, the sinewy membrane on the underside of the slab must be removed-it won’t melt during cooking. (At this point, the ribs are known as “St. This makes the slab more uniform in size so it cooks evenly and the ribs are easier to eat. But don’t let that stop you from giving them a try - they’re definitely worth it.įirst, remove the skirt or flap of “extra” meat on the bone side of the slab, then flip the ribs over and remove the breast plate, the rounded “humped” portion, from the top. And they require a little trimming before roasting and grilling. And since spareribs come from the same area as bacon, the meat is very flavorful.įor our purposes, here, we're focusing on spareribs. These ribs can be just as juicy and tender as baby backs. But when cooked using the technique that follows, Because the muscles here are well exercised, the meat is tougher and fattier than baby backs. Spareribs ( above, left) are the lower section of the rib cage near the hog’s belly. Calling them “baby” has nothing to do with the age of the animal, but rather their small size and weight. These small and often pricey ribs are left behind when the pork loin is removed. Warehouse stores carry slabs of consistent size and quality.īaby backs ( above, right) are the ribs at the very top of the hog’s back, extending from the spine to about a third of the way down the rib bones. A slab of ribs contains 11–14 rib bones for the following recipe, you’ll need 2 slabs. And a little information up front makes the choice easy.īaby back ribs and spareribs are simply different portions of the same rib cage. Great barbecued ribs start by choosing the right type. (Note: As an Amazon Associate, we earn from qualifying purchases made through affiliate links.)