Good Ribs take time. But these are so easy, that you won’t even notice the extra effort. And man, it’s worth it.
Father’s Day is right around the corner, and I think Dads are getting the short end of the stick. I don’t see restaurant adverts to book Father’s Day Brunch reservations. I am not seeing the flower guys on the street corner waving dad gear around for $20 bucks a pop.
There’s not a campaign to bring Dad in for a mani-pedi. Hand him a 6 pack and let him be. What gives? A Pop is just as important and needs to be reminded from time to time. These Grilled BBQ Baby Back Ribs are the way to let him know.
Here are more mouth-watering recipes ideas for your Father’s Day Barbecue (or any barbecue) from some of my foodie friends.
Sriracha Beer Glazed Chicken Skewers
Grilled Sticky Turkey Legs
Slow Smoked Raspberry Chipotle Ribs
Jalapeno Lime Chicken Fajitas
Grilled Bacon-Wrapped Jalapeno Poppers
Smoked St. Louis Style Ribs
If you’ve tried my Grilled BBQ Baby Back Ribs Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Ingredients
for the ribs and brine
- ½ cup salt
- ½ cup sugar
- 2 lbs baby back ribs
- 2 cups wood chips soaked in water for at least 15 minutes and drained
for the spice rub
- 1 tbs plus ½ teas paprika
- 1 ¾ teas ground cumin
- 1 ½ teas chili powder
- 1 ½ teas dark brown sugar packed
- 1 teas white pepper
- ¾ teas salt
- ¾ teas dried oregano
- ¾ teas pepper
- ½ teas cayenne pepper
Instructions
- In a large pot with 4 quarts of cold water, stir in the sugar and salt until dissolved. Place the ribs in and keep cool for 1 hour. Remove and pat dry. *Tip: don’t have the space in the fridge? Line a large cooler with ice and place the liquid in a heavy duty – CLEAN – plastic bag and toss the ribs in those. This will do for an hour.
- In a bowl, toss all of the rub ingredients together and thoroughly rub down the ribs 1 tbs per side. Place on a baking sheet and in the fridge for 30 minutes.
- Meanwhile, heat that grill up. Put the soaked wood chips in a small aluminum pan, or make one with a few sheets of heavy duty aluminum foil. Carefully place the pan with the wood chips over the main burner and turn all the burners to high. Heat the grill with the lid closed for at least 15 minutes. The wood should be heavily smoking.
- Scrape the grates clean and oil them before tossing the ribs on. Leave the primary burner (the one with the wood chips) on high and turn the others off to create an indirect heat source. Place the ribs on the cooler side of the grill and cook for 4 hours (heat should be about 275) with the lid closed, flipping every 30 minutes.
- Transfer the ribs to a cutting board and slice between the bones for serving.
- Charcoal Grill? No problem If you are brave enough to try this on a charcoal grill, go for it! It produces a wonderful smokey flavor. Heat the grill to between 275 and 300 with the bottom vent all the way open for air. Once those coals are nice and hot, build a pile on one half of the grill, leaving the other half empty. Cook the ribs for 2 hours, flipping every 30 minutes. The temperature will have dropped on the grill to about 250. Carefully add about 10 fresh charcoal briquettes and continue to cook for another ½ to 2 hours. Careful to watch that heat and any possibly flair ups.
Colleen (Souffle Bombay) says
Damn girl! I am drooling! You know, I have never brined my ribs…I’m going to have to try it and see if I taste a difference…curious now, thanks!
Angie | Big Bear's Wife says
I think that I NEED this Saber Grill in my life and I NEED those ribs too!
Merry Graham says
What a great looking grill I’d love to win for my son-in-law!
Catherine says
Dear Kita, this ribs look fantastic. Perfect not only for Father’s Day, but all summer long. xo, Catherine
Mike Wascher says
That’d look great on the back deck!
Nicole says
These ribs look legit! I’m on the market for a new grill before summer. I’ll have to check out the Saber Grills.
Susan says
wait but I’m not a dad and I want all these things! However I’m pretty sure my dad would be very happy to sit down in front of these ribs too.
keshakeke says
I love that they have a quick preheat and no flare ups! This recipes sounds amazing
Nutmeg Nanny says
YES I want this big hunk of meat at my dinner table! Having a great grill is so important for grilling. Love this giveaway
Erin @ The Spiffy Cookie says
Oh my gosh yes my dad is in desperate need of a new grill! This recipe of course is awesomeness and I would definitely have to try it with my dad on this baby.
Esther says
Those ribs look so good! My dad does not have a grill…
Dorothea says
The SABER Cast 500 Grill sounds like such an awesome grill! Would love to try one! I think the recipe is a good one too – brining meat first always produces a juicy result. And, you just can’t go wrong with a recipe from the Cook’s Illustrated folks!
Heather Hayes Panjon says
I Love The SABER Grills, Sleek Modern Designs, The Baby Back Ribs Recipe Looks Delicious!
Michelle T. says
The recipes looks and sounds fabulous, and I will definitely try it out as I am terrible with pork ribs! The Saber Cast 500 Grill looks sturdy, masculine, good looking, and capable of getting it all done right, just like my husband 🙂
Michael Turri says
I want this to work, but how do you get your saver to cool down to only 275??? No matter what I do it won’t go below 400…
Kita says
Hi Michael, how many burners are you running on your grill?