Low-and-Slow Baby Back Ribs
Marinating overnight and slow-cooking over low heat are methods that give these pork ribs the edge.
How to Make It
Step 1
Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This will make ribs more tender and allow meat to absorb smoke and rub.)
Step 2
Sprinkle meat generously with Barbecue Rub. Massage rub into meat. Wrap tightly with plastic wrap, and chill 8 hours.
Step 3
Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Place cooking grate on grill. Arrange ribs over unlit side.
Step 4
Grill 2 hours, covered with grill lid, adding 5 to 7 charcoal pieces every 45 minutes to 1 hour, and keeping temperature between 225º and 250º. Add a handful of hickory chips to the charcoal every 20 to 30 minutes. Spritz ribs with apple juice from a squeeze-trigger sprayer each time you add wood chips
Step 5
Reposition rib slabs occasionally, placing the one closest to the heat source in the back and adding hickory chips and coals as needed to maintain the low temperature. Grill 2 more hours. Remove ribs from grill, and place on heavy-duty aluminum foil. Spritz ribs generously with apple juice; tightly seal. Place foil-wrapped ribs back on the grill; cook 2 more hours.
Step 6
Remove ribs from foil, place flat on grill, and baste generously with Vinegar Sauce. Grill 20 more minutes. Remove from grill, and let stand 10 minutes. Cut ribs into 3-rib sections, slicing between bones.
Southern Living
ksheeley's Review
Yes, this is a labor of love that you will have to be able to tend to all day, but it is not labor intensive. If you're home anyway, check on them every 30-45 minutes, and you're golden. Spraying them with apple juice just kind of caramelizes them, and they are so tender and good. It's worth all the time without a doubt.
BradEbs's Review
N/A
pamcorder1958's Review