I’m not even kidding about this. I was never much of a rib eater before I had my husband’s homemade ribs. Yes, this recipe is from John. He learned to cook ribs from his dad. They are so easy to make with not a lot of time spent by the grill or in the kitchen. That’s why I’m sharing yet another food recipe this week. It is too good to wait!
We cut the rack in half so we could fit it in our pan later. Season with your favorite rub about 3 hours before going on the grill, overnight if possible. We used a sweet ‘n smoky flavor from the store. John is planning to come up with his own soon. Stay tuned!
First heat up the grill to about 250ºF. Place the ribs on a grill but not over the flame for about 2 hours. Try not open the lid except to refresh your charcoal or smoking wood (I used hickory). Your goal should be to not let the temperature go lower than 225ºF but not higher than 275ºF.
Here’s an up close view. Do you smell the smokiness? Too bad they don’t make scratch ‘n sniff for your screen.
After 2 hours, put them in an oven on 225-250ºF in a pan with with water or to get really yummy with it – beer. Brush a single coat of barbecue sauce, cover with foil and leave in for 1 – 2 more hours. Here is what you get.
- 1 rack baby back ribs
- Dry rub barbecue seasoning of your choice
- ½ bottle beer (optional)
- Rub ribs with dry rub seasoning 3 hours before grilling (overnight if possible).
- Heat charcoal grill to about 250º then add Hickory Wood (or other smoking wood)
- Place ribs on a grill with indirect heat (not over flame) for 2 hours.
- Preheat oven to 225º.
- Transfer to a pan. Pour ½ bottle of beer or 1 - ½ cups water in the bottom of the pan.
- Brush a single coat of Barbecue sauce of choice then cover with foil. Leave in oven for an additional 1-2 hours.
Enjoy your weekend and cook something on the grill!