Basic Baby Back Ribs
Posted: Thu Mar 17, 2005 2:20 pm
Everyone needs a fundamental and basic recipe on how to make good ribs. Here's your foundational piece. Try it and enjoy!
Rub
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chile powder
1 tablespoon freshly ground black pepper
2 racks baby back ribs, 1-1/2 to 2 pounds each
To make the rub: In a small bowl, mix the rub ingredients.
Remove the thin membrane from the back of each rack of ribs. Season the ribs all over with the rub, pressing the spices into the meat. Wrap the ribs in plastic wrap and refrigerate for 1 to 3 hours.
Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.Grill over Indirect Low heat (grill temperature should be about 300°F) until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours.
Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.
Rub
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chile powder
1 tablespoon freshly ground black pepper
2 racks baby back ribs, 1-1/2 to 2 pounds each
To make the rub: In a small bowl, mix the rub ingredients.
Remove the thin membrane from the back of each rack of ribs. Season the ribs all over with the rub, pressing the spices into the meat. Wrap the ribs in plastic wrap and refrigerate for 1 to 3 hours.
Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.Grill over Indirect Low heat (grill temperature should be about 300°F) until the meat is very tender and has shrunk back from the ends of the bones, 1-1/2 to 2 hours.
Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.