Yes barbeque not just grilling (you know who you are!).
I bought a smoker this weekend and something was missing….
Since I already bought the ribs and I want to eat ribs today I will alter my propane grill. Next weekend we smoke! (My daughter and her Auntie Tara will be able to have some then too…they will be so happy!)
3T. Kosher Salt
3T brown sugar
3T black pepper
2T garlic powder
2T onion powder
2t. mustard powder
dash of cayenne (or more if you like the heat)
1 rack of baby back ribs
covered with rub and placed in fridge overnight or a few hours
SET UP FOR MY PROPANE GRILL:
Hickory is my favorite so I wrapped up some hickory chunks in foil. If I had an aluminum throw away pan I would have used that but instead I just used my roasting pan with the rack placed on top of the pan the opposite way so that I can put water in the pan and keep the ribs above it.
Using one burner only, I placed the ribs on the opposite side of the grill of the burner that was turned on. I kept the temp about 220-230 until the ribs are done.
“Done” is an art that I’m still perfecting. Some places say until the meat falls off the bone. That is good and all, but I like the ribs a little “less done” so you have to pull them off with your teeth, but they still come clean off the bone. So about 3-4 hours.
But first you have to decide how you like your ribs…falling off the bone, or slightly less done…then figured out how long it takes in your environment (altitude and temps may change the cooking time) with your equipment.
If you use sauce, after slow cooking the ribs, crank up that heat on your grill. Slather those baby backs with some good sauce and place on grill and cook until the sauce carmelizes.