Bubba's Bunch Barbecued Baby Back Ribs

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READY IN: 2hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove silver skin from back of ribs, if desired, rinse, and pat dry.
  • Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
  • Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
  • While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
  • Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
  • Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
  • Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
  • Do not open the grill for the first 30 minutes; this means no peeking.
  • More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
  • If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
  • Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
  • Repeat after 10 minutes.
  • Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
  • Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
  • Classic BBQ Rub:
  • Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
  • For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
  • This step is important if adding the rub to any homemade barbecue sauce.
  • Extra rub can be stored in an airtight container for up to 6 months.
  • Yield: about 1 cup.
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