How to Grill Smithfield Baby Back Ribs on Gas Grill

Scott Phillips

Servings: half-dozen to eight

The smoky-sweet-spicy season of this rub and sauce is a classic complement for pork ribs, the perfect celebratory meal for Father's Day or whatever barbecue. Y'all can use either spareribs or baby back ribs for this recipe; babe backs will require about an hour less cooking fourth dimension. To brand these ribs on a charcoal grill, meet the charcoal version of the recipe.

And, visit the Guide to Grilling for hundreds more than recipes for ribs, beef, chicken, fish, and vegetables.

Ingredients

• 2 cups hickory wood chips
• two racks St. Louis-style spareribs (3 to 3-i/2 lb. each) OR 3 racks babe dorsum ribs (2 to 2-i/ii lb. each)

For the spice rub:

• 4 tsp. kosher salt
• two tsp. ancho chile pulverisation
• two tsp. sugariness paprika, preferably Hungarian
• i tsp. ground cumin
• 1 tsp. celery seed
• one tsp. freshly basis black pepper

• i recipe Apple-Bacon Charcoal-broil Sauce & Mop

• Calories (kcal) : 600
• Fat Calories (kcal): 380
• Fat (grand): 43
• Saturated Fatty (g): xvi
• Polyunsaturated Fat (g): six
• Monounsaturated Fatty (g): 18
• Cholesterol (mg): 160
• Sodium (mg): 860
• Carbohydrates (grand): viii
• Fiber (g): one
• Poly peptide (g): 43

Preparation

Prepare the woods chips and season the ribs

• Soak the wood chips in water for about i hr.
• Slide the blade of a dinner knife nether the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until y'all can catch it with a newspaper towel; pull it off and discard.
• In a pocket-sized bowl mix the spice rub ingredients. Sprinkle the rub all over the ribs, seasoning the meaty sides a little more than the bone sides and working the rub into the meat. Stand up the ribs upright in a rib rack so that the meaty sides face the same management. Leave as much room equally possible between the racks; they shouldn't touch. Permit the racks sit at room temperature for xxx to 60 minutes while y'all fix the grill.

Set the burn

• Drain the forest chips.

  If your grill has a smoker box, follow the manufacturer's instructions for lighting the wood chips and oestrus 1 of the grill's burners on high (for indirect heat). If your grill doesn't take a smoker box, lay the fries evenly inside a small disposable aluminum baste pan. Cover the pan with foil. Poke 10 to xv holes in the foil. Remove the cooking grate from the grill. With the lid open, calorie-free the grill with all burners on loftier. Close the lid and rut the grill for 10 to 15 minutes.

  Using tongs or an insulated mitt, fix the pan of wood chips in 1 of the rear corners of the grill, right over a lit burner or ii (or over the steel confined covering the burners). Replace the cooking grate. Close the lid and wait until smoke pours out of the chip pan, usually 20 to 30 minutes. And so turn off all the burners except the one just below the fries

Begin cooking the ribs

• Carefully fix the rib rack on the side of the cooking grate opposite the lit burner, with the bone sides of the racks facing the lit burner. (The bones will protect the meat from cooking too chop-chop.) Close the lid and adjust the remaining burner until the temperature is 300ºF—this could require a depression, medium, or high setting, depending on your grill. Fume the ribs for ane hr for babe backs, 2 hours for spareribs. During this initial cooking, prepare the mop and sauce.

Baste the ribs and keep to cook

• Remove the ribs from the grill and from the rib rack and lay them on a big rimmed baking sheet. Lightly brush the ribs on both sides with about half of the mop. Advisedly put the ribs back in the rib rack, again all facing the same direction but this time turned upside down and then that the parts that haven't browned as much will go more exposure to the heat and smoke. Return the rib rack to the absurd side of the grill, again facing the bone sides toward the heat. Close the lid.
• Permit the ribs cook until the meat shrinks 1/four to ane/2 inch from the ends of at least several bones, 2 to iii hours longer, and so check them for doneness (see below). During this time, drip the ribs occasionally with the remaining mop (don't bother removing them starting time from the rib rack). You may not use all the mop.

Finish the ribs

• When the rib meat has shrunk 1/four to ane/ii inch from the ends of several bones, elevator each rib rack one at a fourth dimension from the metal rack, holding the meat at ane end with tongs. Turn the ribs bone side up and let them hang then that the weight of the other end bends the rack in an arc. If the meat separates and tears easily near the middle of the arc (see photo), that rack is fully cooked. Some racks accept longer than others, as long as 4 hours total cooking fourth dimension for baby backs and 5 hours for spareribs.

  

• Every bit each rack of ribs is fully cooked, lay it on a big canvas of heavy-duty aluminum foil. Lightly brush the ribs on both sides with the sauce—yous may not need it all. And so wrap each rack individually in the foil. Let them sit at room temperature for 15 to 30 minutes for baby backs and 30 to 45 minutes for spareribs. Unwrap the racks, cut them into individual ribs, and serve warm.

Serve with ears of Grilled Corn on the Cob and Buttermilk & Herb Cole Slaw.

Tip

You don't need to brand the charcoal-broil sauce until the ribs start their initial cooking.

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Reviews (3 reviews)

• 

  Cocodrie | 06/08/2014

  These ribs are fabulous! I had printed out the gas grill version, but my hubby decided that he wanted to make them on our charcoal grill, so he printed out the charcoal version. I was worried that these might be too sweet, but they weren't at all. I did decide to use one ane/2 tsp. of ancho chile powder, and 1/2 tsp. chipotle chile pulverisation in the rub, rather than using all ancho chile pulverisation, and 1/4 tsp. ancho chile pulverization, and one/4 tsp. chipotle chile powder in the barbecue sauce. The ribs had a beautiful balance of slightly sweet and slightly spicy, and, of course they were deliciously smoky due to the use of hickory chunks. We volition definitely be making these many times over.

• 

  wyrdsyster | 03/23/2013

  We have tried countless rib recipes and this ane is the all-time ever.Information technology will exist the standard to which every future recipe must measure upward to.

• 

  rachelvng | 08/xiii/2011

  This is kind of a "partial" rate because I just fabricated the bbq sauce to use with a pork tenderloin that I grilled, not the ribs. The sauce was delicious. I added some chipotle in adobe that I had on hand. I'll effort the whole recipe one mean solar day presently but for at present, I've added the apple tree-salary bbq sauce to my recipe volume. Delicious!

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Source: https://www.finecooking.com/recipe/apple-bacon-barbecued-ribs-gas-grill-version

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