Slow cook baby back ribs on the grill is something that many people try, but you get them right. First, it did not fall-off-the-bone tenderness and full flavor lasts, it just takes time and patience. It 'a job for an entire afternoon, evening barbecue. What is the secret? Slow and Steady! Rubs, marinades, sauces are all part of the ribs flavored baby back cooking on a grill, but if you do not get the slow part right, you end up with tough, charred bones and not thetender, sweet, tasty ribs you were looking forward to!
Prep the Ribs
BBQ ribs are all about the rub, sauce is a finishing touch of glaze. The flavor comes from what spices you use for your rub. Apply the rub no more than 2-3 hours before cooking. There is no "one" recipe, no matter what your neighbor tells you. One recipe calls for a thin layer of mustard as a base and then add the rub. Others rub the spices directly on the meat. You can use your own blend or buy a commercial rub. You get to experiment and decide what tastes best to you.
Fire up the Grill
Ideally you want to cook your baby backs at about 235 degrees. Aim for 200 to 250 and check with a calibrated thermometer. You can use a smoker, charcoal grill, propane grill, whatever you have will work as long as you keep in mind you want to cook over indirect low heat. Wood chips can be added for flavor as well.
Let's Get Cooking
Lay the rubbed ribs on the grill and close the lid. Depending on the weight of the meat, grill temperature, outdoor temperature they will need to cook for 4 to 7 hours. Time is a tool, not an absolute. A good rule of thumb is 2 hours to smoke, 2 hours in foil to tenderize, 1 hour out of the foil to firm up the crust and add sauce towards the end of the final hour.
No Peeking
You don't need to keep checking on the ribs. They're fine. You're using low heat and once you get the right temperature you want to keep it that way. Every time you lift the lid you let heat out and change the cooking temperature. Leave them alone!
