Remove Product? Are you sure you want to remove the following product from the cart? Cancel Yes. Show or hide the share buttons. Instructions circle-small Print circle-small Email In a small bowl mix the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Cut each rack crosswise in the middle to create two smaller racks.
Season the racks all over, putting more of the rub on the meaty sides than the bone sides. Arrange the racks in a rib rack, with all the bones facing the same direction. Allow the racks to stand at room temperature for about 30 minutes. Removing the Membrane from Baby Back Ribs. Using a Rib Rack. If using wood chips, soak in water for at least 30 minutes no need to soak wood chunks. Place a large disposable foil pan underneath the cooking grate to catch the drippings.
Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Prep Time: 0 hours 15 mins. Total Time: 2 hours 15 mins. BBQ sauce. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
For the spice rub: In a small bowl, mix the brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper and cayenne if using to combine. Place the rack of ribs on a large sheet tray and remove the membrane from the underside of the ribs.
Rub the vegetable oil all over both sides of the ribs, then sprinkle evenly with the spice rub. Place the ribs on the sheet tray, with the curves of the bones facing down. Add the chicken stock and vinegar to the tray. Transfer the ribs directly over the grill grates and brush the tops with the BBQ sauce. Cover and cook for 5 minutes.
Carefully turn the ribs over and baste the other side with the BBQ sauce. Grill the ribs over indirect heat with the lid on for 5 hours total, rotating the racks once every hour or hour and 15 minutes.
For example, with a gas grill, turn one side of the grill off and set the other side to the lowest heat possible. If you have three zones, turn two off and set the remaining zone to low, positioning the ribs off the direct heat. The same concept applies for a charcoal grill. After 5 hours, baste the ribs with the barbecue sauce. At this point, I like to turn up the heat and brush the ribs liberally with the sauce, flipping them occasionally until the sauce caramelizes. Remove the ribs to a platter, and allow them to rest for minutes.
Cut into sections of ribs or serve as larger racks, as desired. Wet wipes optional! Notes Look for pork baby back ribs, not country style ribs. Also, this amount of ribs will require a fairly large grill.
For a small grill or fewer people, the amount of ribs may easily be reduced. Leftovers, however, are delicious! For a quick and delicious homemade barbecue sauce that relies on basic pantry ingredients, click here.
Your favorite store-bought sauce will work beautifully, too. Your email address will not be published. So that does not mean turn them over, correct? I grill them bone side down the whole time, and this tends to be the preferred way.
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