It is time to try my hand at some baby back ribs. I have made them in a couple different restaurants I worked at but never at home on the Weber. Let’s give this a go! Grab a nice, meaty rack.
Flip it over.
Use a small knife or your fingernail and get under the thin membrane there and peel it off. Kind of hard to see in the pic but it is gone now. 🙂
Make up a rub or just use salt and pepper. I used brown sugar, chili powder, cumin, salt, pepper, cayenne, paprika, garlic powder and onion powder.
Generously apply/rub it on both sides. Then I wrapped it up and stuck it in the fridge over night for about 15 hours.
I used the fuse method on the Weber to go low and slow and used some soaked pecan chips for smoke. Got it set around 225 degrees and gently set the ribs on.
They cooked for about 5 1/2 hours-ish. During the last half hour I basted them with sauce every 10 minutes or so. I just used some Sweet Baby Ray’s Chipotle and Honey Barbecue Sauce since I was too lazy to make my own.
Decent smoke ring going and still nice and juicy.
It is my understanding that you don’t want them to fall off the bone, they need to have a little chew to them. These were just right. Delicious, smokey, sweet, salty, spicy, porky goodness! Served with some simple coleslaw with garlic fronds.