Rack of Ribs

At the top of the list of "All Things Good" there has to be a special place for Baby Back Ribs.  I'm not sure if it's the whole act of rolling up your sleeves, or the first tangy bite that just falls of the bone that has us in love with BBQ.  Regardless, there is an art to good BBQ and having the right BBQ and BBQ accessories can make the difference. So get your grill fired up, and start this Memorial Day Weekend off right with this simple, sure-fire Weber's Time to Grill™ recipe by Jamie Purviance.

Looking for something uniquely delicious? Check out our selection of Gourmet Barbecue Sauces from Stonewall Kitchens. Available at Al's of Sherwood

Foil Wrapped Baby Back Ribs

Prep Time: 15 minutes

Serves: 4 people

Grilling Time: 1 hour, 15 minutes

 

The Ingredients

1 Tbsp kosher salt

2 tsp paprika

2 tsp granulated garlic

2 tsp dried thyme

1/2 tsp freshly ground black pepper

2 racks of Baby Back Ribs, each about 2 pounds

1 Cup of prepared barbecue sauce

 

Special Equipment

1 handful hickory wood chips

Heavy-duty aluminum foil 

 

Instructions

1.  Soak the wood chips in water for at least 30 minutes

2.  Prepare the grill for direct cooking over medium heat (350 - 450° F)

3.  In a small bowl mix the rub ingredients together

4.  Using a dull dinner 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/kitchen towel and pull it off.  Cut each rack crosswise in the middle to create two smaller racks.

5.  Season each half rack evenly with the rub mixture.  Using eight 18 X 24 inch sheets of heave-duty aluminum foil, double wrap each half rack in its own packet.

6.  Brush the cooking grates clean.  Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.

7.  Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.

8.  Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. 

9.  Remove from the grill and let rest for about 5 minutes.  

10. Cut into individual ribs and serve warm with the remaining sauce.