If you follow these tips and the recipe below, you will be amazed at how easy it is to make ribs in your own backyard. All it takes is a little patience and a little love of the game.
BUBBA’S BUNCH BARBECUED BABY BACK RIBS
Start to finish: 31/2 hours (30 minutes active)
Wood chips, for smoking
For the rub:
2 tablespoons smoked paprika
2 tablespoons kosher salt
2 tablespoons packed brown sugar
2 tablespoons McCormick’s Worcestershire Ground Black Pepper Blend (or other black pepper)
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
For the ribs:
4 racks baby back ribs, at least 2 pounds each
2 lemons, halved
1 cup prepared barbecue sauce (optional)
Soak the wood chips in a bowl of water according to package directions.
Meanwhile, to make the rub, in a medium bowl, combine all ingredients and mix well. If you prefer your dry rubs to have a finer texture, the ingredients can be combined in a spice grinder and ground until fine. Set aside. Any extra rub can be stored in an airtight container at room temperature for up to 6 months.
Prepare the grill for indirect heat at medium-low. You are aiming to maintain a temperature of 300 to 325 degrees. If using a charcoal grill, place the soaked wood chips directly on the hot charcoals. If using a gas grill, place the wood chips in a smoking box and set into the grill according to product directions.
Squeeze and rub 1 lemon half over each rack of ribs. Sprinkle the ribs liberally with the spice rub, then let them sit at room temperature for 15 minutes.
Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack. Grill, covered, for 2 to 3 hours, or until the meat is tender and has pulled back from the ends of the rib bones. Begin checking the ribs after 11/2 hours in case your grill is running hot.