“Deliciously Smoky: Savor the Irresistible Charred Perfection of Baby Back Ribs on the Grill!”

Baby Back Ribs

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Grilling ribs doesn’t have to be difficult! Baby back ribs cook relatively quickly and due to their marbling, they provide great flavor all by themselves. A dry rub is often the perfect complement without overpowering. Some people like rubbing and then finishing with a sauce, but sometimes the rub and the ribs alone should be the star of the show. When grilling BBQ ribs indirectly for longer periods of time, we like dry rubs that don’t over-power the rib’s natural flavor. So grab a 6 pack of your favorite beverage and mark off a few hours, this is going to take a while but will be worth it in the end!

The key to grilling ribs slow and low is to maintain a relatively low temperature while grilling with indirect heat. The easiest way to do this is by using a gas grill with at least 3 burners. We want to maintain about 300 – 325 degrees for a little over 2 hours for baby back ribs. If you have a gas grill with 3 burners, you can keep the outside 2 burners on medium-low, while leaving the middle burner off. An outside thermometer or an oven thermometer inside the grill will allow you to monitor the temperature.

For slow and low grilling ribs, we like to use a dry rub. A nice dry rub will create a great crust on the outside of the ribs and we rarely use any sauce, even for dipping. Dry rubs are always an experiment for us and usually involve whatever is in the pantry. Having said that, here is a recipe for a dry rub to get you started, but as we said, go crazy! The paprika and brown sugar are pretty much staples to a rub (in our opinion). Throw in a few of your favorite flavors and experiment! Starter Rub…

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Baby Back Ribs

Baby Back Ribs

Grilling ribs doesn’t have to be difficult! Baby back ribs cook relatively quickly and provide great flavor all by themselves due to their marbling. A dry rub is often the perfect complement without overpowering the ribs. Some people prefer to finish with a sauce, but sometimes the rub and the ribs alone should be the star of the show.

The key to grilling baby back ribs slow and low is to maintain a relatively low temperature while grilling with indirect heat. The easiest way to do this is by using a gas grill with at least 3 burners. Keep the outside 2 burners on medium-low, while leaving the middle burner off. Use an oven thermometer inside the grill to monitor the temperature, aiming for about 300 – 325 degrees for a little over 2 hours.

A dry rub is recommended for slow and low grilling ribs, as it creates a great crust on the outside of the ribs. The recipe for a starter dry rub includes paprika, dark brown sugar, fresh ground pepper, Kosher salt, cayenne (for some kick!), dry mustard powder, ground cumin, and garlic powder. However, feel free to experiment with your favorite flavors and ingredients.

To prepare the ribs, remove the membrane on the bottom of them for a more tender result. It’s easy to do by starting at one corner of the back of the ribs and pulling slowly until you remove the entire membrane. Then mix your dry rub ingredients in a bowl and sprinkle it generously onto both sides of the ribs, rubbing it in well. Let them rest on the counter for about 30 minutes before grilling.

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When grilling baby back ribs using indirect heat on a gas grill, place them over the middle (off) burner and close the lid. Maintain a temperature of 300 – 325 degrees for about 2 hours, checking and moderating the outside burners as needed. The ribs are done when the meat has pulled away from the bones or when a toothpick can be easily inserted between the bones with little resistance.

For an added treat, consider grilling some barbecue chicken alongside the ribs during the last 30 minutes of cooking. The indirect method used for the ribs is also perfect for cooking chicken and will provide your guests with another dinner choice.

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Grilling ribs can be a delicious and rewarding experience. Baby back ribs are known for their tenderness and flavor, making them the perfect choice for grilling. Using a dry rub is a popular method to enhance the natural flavors of the ribs without overpowering them. Some people prefer to finish with a sauce, but the rub alone can be the star of the show. To grill ribs slowly and evenly, maintaining a low temperature is key. Using a gas grill with multiple burners makes it easier to achieve this. By keeping the outside burners on medium-low and leaving the middle burner off, you can maintain a temperature of around 300-325 degrees Fahrenheit.

A dry rub is commonly used for slow grilling ribs as it creates a flavorful crust on the outside. While there are many variations of dry rubs, a basic recipe includes ingredients like paprika, brown sugar, pepper, salt, cayenne, mustard powder, cumin, and garlic powder. The rub should be generously applied to both sides of the ribs and allowed to rest for about 30 minutes before grilling. During grilling, place the ribs over the middle (off) burner and close the lid. It’s important to monitor and adjust the burners to maintain the desired temperature throughout the cooking process.

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In conclusion, grilling baby back ribs is a delicious and satisfying way to enjoy this classic dish. The smoky flavors and tender meat make it a crowd-pleaser for any barbecue or gathering. With the right seasoning and cooking techniques, you can easily achieve mouthwatering ribs that will leave everyone wanting more. So fire up the grill and treat yourself to some finger-licking good baby back ribs!

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