I'm grilling baby back ribs tomorrow, and I plan on doing all of the cooking on the bbq. Here is my plan for making the ribs:
- Prep ribs and put a rub on them to allow about 6 - 8 hrs of marinating. Ribs will be divided into half racks.
- Prep grill for indirect cooking - not sure if I'll put all coals to one side or split to 2 sides
- Cook time expected to be about 1.5 - 2 hrs between 300 - 320 deg (by lid thermometer)
- Drip pan will be used on the indirect cooking side with about 1/4th to 1/3rd full of water for moisture
- Add bbq sauce to last 20 minutes of the cooking time. May do a quick sear over direct heat - not sure
I'm going to make the rub on the fly - no formal recipe - and will likely use:
3 T Spanish Paprika (all I have on hand),
1 T brown sugar,
2 t salt,
1.5 t black pepper,
1 t ground mustard
BBQ sauce will be as follows:
3 tablespoons onions, chopped.
2 tablespoons butter or 2 tablespoons margarine.
2 tablespoons granulated sugar.
2 tablespoons vinegar.
1 tablespoon Worcestershire sauce.
1⁄4 cup lemon juice.
1 cup catsup.
1⁄2 cup celery, chopped.
For my current baby back rib recipe I would wrap the ribs in foil and bake on low in oven for about 1.5 to 2 hrs and then finish on medium direct heat on grill with coating of sauce for about 10 min turning frequently. This method is fall off the bone tender. With the above method, I want to see if I can get something moist - maybe not to the level of fall off the bone - but something that would have a little bit more natural bbq flavor.
Anyone have suggestions or modifications that you recommend? I don't have a smoker and I don't have the high accuracy temperature gauge/thermocouple set up.