Recipe by shimmerchk
These are done completely on a gas grill and is the first recipe I have found that result in tender ribs without having to boil/steam/ or bake them first. Don't lift the lid for at least an hour while grilling! That is the secret to these ribs that end up tender and delectable. Uses simple ingredients with your favorite barbecue sauce to finish off the recipe and you will be in rib heaven.
Top Review by Isabella's Can Opener
This review is for the cooking method only as I make and use my own rub and sauce based on Recipe #83678 . I see absolutely no flaw with the rub and at some point I will try it and I will update the review when I do.
I have used this method several times on a few different grills and always with great success.The cooking method works just fine but remember, the times are just a guideline. If your racks of ribs are on the lighter side check them earlier. A good indicator for ribs is when 1/4 of an inch of the bone ends are exposed they should be pretty much done and ready for finishing with sauce. In my opinion and based on experience, if they are "falling off the bone" they are overcooked, if the bone ends are not exposed by at least a quarter inch they are undercooked.
Also remember that this method is for Baby Back Ribs. Spare Ribs (From the underside of the rib cage) are a much tougher cut with more connective tissue and will require long slow cooking to achieve the desired results. I have not tried this method for "Southern Style" ribs yet but I plan to
I noticed one reviewer had a bad experience and they are probably correct in thinking the grill was too hot. I am wondering if maybe they either forgot to turn down the heat or didn't put the ribs on the upper rack of the grill. It is important to Know Your Grill!!!
Bottom Line, This method has not let me down yet and it is the only method I use for grilling Baby Backs.
- 14.79 ml ground cumin
- 14.79 ml chili powder
- 14.79 ml paprika
- 14.79 ml garlic powder
- salt & fresh ground pepper
- 1360.77 g pork baby back ribs
- 236.59 ml barbecue sauce
Directions See How It's Made
- Preheat gas grill for high heat.
- In a small bowl, combine cumin, chili powder, paprika, garlic powder and salt and pepper Mix well.
- Trim off the membrane sheath from the back of each rack.
- You can do this by running a small, sharp knife between the membrane and snip or"shimmy" off the membrane as much as possible.
- Don't skip this step because it prevents the ribs from being chewy.
- Sprinkle or "throw" as much of the rub onto both sides of the ribs as desired.
- Do not rub the spices in, because the ribs will turn too dark and spicy.
- You may have some spices leftover, depending on your taste.
- Place aluminum foil on lower rack to capture drippings and prevent flare-ups.
- Brush grate with oil, and lay ribs on top rack of grill.
- Reduce heat to low, shut grill, and leave undisturbed for 1 hour.
- Do not lift lid at all during this time period!
- After one hour check for doneness, depending on your grill you may need to continue cooking for another 10-15 minutes (our grill takes one hour exactly). Brush ribs with barbecue sauce and grill an additional few minutes until sauce is slightly absorbed and a little brown around the edges.
- Serve ribs as whole rack or cut between bones and pile individual ribs on the platter.