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INGREDIENTS:
half or full slab of Baby Back Ribs
Paprika
Season-All
Meat tenderizer
Salt & Pepper
Onion Powder
Garlic Powder
dehydrated Onion flakes
BBQ sauce (2 jars)
DIRECTIONS FOR BAKING IN OVEN:
Some people say to remove the membrane on the underside of the Ribs. This is optional and not necessary. If you choose to do so, use a knife and/or the handle of a soup spoon to help peel it away.
I feel that by removing it, it release way too many of it's juices all at once, and I want to keep as much in, and whatever may be eeeked out of the Ribs, needs to be basted back into the ribs.
Take a knife and poke holes into the Ribs on both sides, in between the bones. This will release it's juices to mingle with the water, and allow you to replace the liquid mixture (with seasonings that will also mingle with the water) back into the Ribs by basting.
HEAVILY sprinkle both sides of the Ribs with the seasonings. Put into Turkey roasting pan, or any kind of baking pan FAT/MEAT SIDE DOWN. Cover almost all the way with water.
Cover with a lid, if you don't have a lid you can cover with heavy duty tin foil.
You have two options - low and slow - or fast and quick. I recommend the low and slow method.
LOW AND SLOW
You're going to want to bake at 270*F for about 2-3 hours. The Ribs are done when you pick them up with a pair of tongs and they are limp and falling apart.
FAST AND QUICK
You bake at 350*F for about 1 and 1/2 hours.
Either way, every 20 minutes, baste the Ribs with the liquid and juices it's generating, and flip over and baste again. Replace with more water if it's getting too low. It's important to keep it covered while baking. Not only are you baking, but steaming at the same time.
After the baking time, the Ribs are "limp" when you pick up with a pair of tongs, and browned. Drain away some but not all of the water.
(NOTE: at this point you can cool down, refrigerate the baked ribs for 2 days, and bake later. Make sure you securely wrap up cooled down Ribs in Saran Wrap. Then you can reheat in the oven with a bit of water on the bottom of a pan, and then add the BBQ sauce.)
Place Meat side down, and pour on some BBQ sauce on the bone side, put back in oven UNCOVERED for a good 10 minutes, keep an eye on it. Flip over, and repeat with sauce on Meat side for another 10 minutes.
Serve hot.
CHARCOAL GRILLING/SMOKING:
You have several options to do this. No matter how you do it, make sure you poke some holes with a knife in between the bones on both sides. You don't need a separate smoker to smoke. You can smoke using your charcoal grill. You can buy seasoned wood chips to add to your coals. Follow package directions.
PLAN A:
Poke holes with a knife on both sides, marinade with Dr Pepper or Cola for at least an hour in a large baggie, 3-4 hours is best. Remove, discard pop, HEAVILY season and place in Turkey roasting pan and follow the directions above for baking. In this case you'll be baking, covered, at 350*F for only 40 minutes, so after 20 minutes, baste, flip over, baste again. Repeat again after another 20 minutes. Now it's ready to be grilled.
Put a majority of coals on one side of the grill, with just a few on the exact opposite side. Light coals.
Don't put directly over the hottest side of the grill, but near it. You want to get a slight "char" on both sides before you brush with BBQ sauce. Between charring and brushing with sauce, you'll want to cover with the grill lid, checking on Ribs every 2 minutes or so, so they don't burn.
They should be ready after 5-10 minutes.
PLAN B:
Poke holes with a knife on both sides, drizzle both sides with Oil, and press in Seasonings on both sides as well. Take two long sheets of heavy duty tin foil and make a letter "t". Place the Ribs in the center and wrap up TIGHTLY, refrigerate a couple of hours, overnight is best. Don't remove the foil before grilling. Bring to room temperature and then grill.
Again, place the majority of coals on one side of the grill so you'll have a hot side and a cool side.
Grill for 15 minutes on each side, half way between the hot side and cool side of grill. If you notice the tin foil is browning, you have it too close to the hot side - just move over to cool side of grill. Cover with grill lid, and continue to flip over every few minutes.
Remove from grill, let it rest for 10 minutes or so before opening it, as the oil has steamed it and it will be hot. Be careful.
Place Ribs onto grill and char. If it's charring too fast, move more over to cooler side of grill. Brush on BBQ sauce, flipping over every couple of minutes and putting more sauce on. Cover with grill lid while doing this, checking every couple of minutes so it doesn't burn.
PLAN C:
Familiarize yourself with the REPLACING COALS section below.
Poke holes with a knife on both sides, place seasonings on both sides.
You'll need TWO heavy duty disposable tins (make sure they are heavy duty and NOT flimsy). One will hold the Ribs and liquid, the other will cover it.
Make sure the tins will fit in your grill.
Remove the grill grates and set aside.
Place the coals around one of the tins, so it's never directly ON the coals, but surrounded by coals. Remove the tin, add charcoal fluid.
Put one of the tins in the center, put the Ribs in that and add water, OR Dr. Pepper OR Cola as the liquid-- halfway up, but not covering the Ribs. Put the other tin to cover over that. Light the coals.
This process is very similar to making pulled pork on the grill.
Initially keep your vents wide open, but if it's a very windy day, you may have to close one or more of them. If your grill has a built in thermometer, it should be kept at a steady 200-220*F temp. If it goes higher than that, just lift the lid and let the coals burn down more. The point is, is to keep as much heat and smoke INSIDE the grill as possible.
Once the coals are lit, cover with grill lid.
This process will take a good 3 hours, so it's important that every 15 minutes you not only check to see if you need to add more water or pop as time goes on, but to see if you need to add more coals. Also, when you check, you're going to want to baste the Ribs with a metal spoon (not plastic), and to flip them over. Use tongs to remove the tin lid.
After 2 hours, test to see if the Ribs are done. They are done when you pick them up with a pair of tongs and they are very limp.
Once Ribs are done, remove tin lid, put Ribs in that and set aside. With oven mitts, remove liquid tin, cool down and discard.
Add more coals following directions below.
Replace the grill grates. Put Ribs down in between the hot and cool section of the grill and begin to char. If they are charring too fast, move away from hot side of grill and place towards cooler side.
After charring, brush on BBQ sauce on both sides, several times, turning each time so each side is coated. Replace grill lid in between brushing with BBQ sauce, check every 2 minutes so it doesn't burn.
NOTE:
At any time while smoking in charcoal grill, before you add the BBQ sauce, you can remove, cool down, wrap in saran wrap and keep in fridge for 2 days. Then you can reheat in oven with a bit of water on the bottom of a pan and apply BBQ sauce, or place back onto grill and add sauce.
HOW TO REPLACE WITH NEW CHARCOAL:
Don't do this alone, be careful and take precautions.
Take the pan lid and put the Ribs into that and set aside. Carefully with oven mitts, remove the liquid tray. Set aside.
Using a grilling fork or grilling spatula, push most of the old coals away from you, creating an empty space/barrier between the hot coals and the new ones you're going to lay down. Add some new coals on top of the hot ones as though smothering them.
Put new fresh coals down, making sure that there is that empty space before the already hot coals. Carefully and quickly add more charcoal fluid to these brand new coals.
(If you're still smoking the Ribs, move the coals around so you can replace the liquid pan back into the grill. Then put back the Ribs, and cover with the other pan lid.)
With some tongs or grilling spatula, take some of those new coals that you put on the already hot coals, and move on over by the BRAND NEW coals that has fluid on them.
Light the coals. When the flames go down, move the coals around again so it's a steady heat all around. If you need a hot steady side and a cooler side, position coals accordingly.
(Cover with grill cover, and check on Ribs, basting every 15 minutes while you continue smoking, then continue to put on BBQ sauce as described above.)
Get the recipe at website for BBQ BABY BACK RIBS
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