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.
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for the ribs and brine
- 1/2 cup salt
- 1/2 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 1/2 teas paprika
- 1 3/4 teas ground cumin
- 1 1/2 teas chili powder
- 1 1/2 teas dark brown sugar packed
- 1 teas white pepper
- 3/4 teas salt
- 3/4 teas dried oregano
- 3/4 teas pepper
- 1/2 teas cayenne pepper
- 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 1/2 to 2 hours. Careful to watch that heat and any possibly flair ups.