1 for the freezer & 1 for the grill.
I haven’t slow grilled ribs from start to finish & decided to try it today. I started the cook at 11:00
was done about 15:45. I used The Bone Doctor’s Premium Spice Blend as the dry rub & am trying a
new sauce, Private Selection Memphis Sauce. I’m also using Western Apple wood chips to add a smokey
flavor.
I put the sweet tators on about 45 mins before the ribs were done & they came out perfect. I added
a little butter & a little brown sugar to finish them off.
The weather man called for storms off & on all afternoon so I drug the grill down my ramp & put it
just inside the garage. It was soooooooooooooooo much fun dragging it down & then back up to put
it away in the side porch. It was made more difficult with the knee & a bum right shoulder. It did
storm about 30 mins before the ribs were done so I’m glad I didn’t grill on the deck. Got another .1”.
The ribs came out really tender with a nice bark on the outside. I may grill all my ribs this way.
I give it 2 maybe 3 hours.
Low and Slow Grilled Baby Back Ribs
Ingredients
• 1 rack baby back ribs
• 1/2 cup Texas Style BBQ Rub
• 1 cup barbecue sauce
Instructions
1. Preheat your grill to 225F. while it's preheating take your ribs and turn them over, bone side facing you.
With your finger, slide it between the membrane and the meat and begin to pull up. once you have grip,
the membrane will pull all the way off in one pull.
2. Take a liberal amount of the Texas Style BBQ rub and coat the ribs on each side. Place over indirect heat
on your grill.
3. Monitor your grill over the next 5-6 hours and make sure the temperature stays around 225. If you're
using a traditional grill feel free to add wood chips in a smoker box. Cook until the internal temperature
of your ribs are around 190-200F. They should droop in the shape of U when you lift them with a spatula,
but not break.
4. After your done slow cooking, turn the heat up to about 300 F. Mop barbecue sauce on the ribs turning
every 5-10 minutes. Take off the grill and let rest for about 5 minutes. Serve and enjoy!
