This weekend I was craving some perfect baby back ribs that just fall off the bone with and smoky crust
My husband and I were talking about what we were going to do today. I said to him “I am going to grill some ribs.” He looked at me like I was crazy. We currently have about 4 feet of snow in our yard. He said “can you find the grill?” “Can you find the charcoal?” My answer was “not totally sure but I will make a huge effort.” I adore baby back ribs cooked long and slow on the grill. Who says it has to be a beautiful summer day to grill? Can’t it be a beautiful winter day? Since we live in the mountains of Colorado then it makes complete sense to grill with snow on the ground. Fire danger frequently makes summer time grilling an unwise idea.
The process to make perfect grilled ribs takes all day so I started in the morning. The baby back ribs needed a bit of brining to ensure tender and flavorful meat.
Since it was a perfect snow day and we had friends over I decided to start the ribs in the oven so that they could go unattended while we played in the snow. I left the ribs in a low oven at 300 degrees for 1 hour to go sledding.
After the ribs had par cooked in the oven for 1 hour we put them on the grill.
The Hubs stayed outside to man the grill in an entirely manly way! It is not as cold as it looks. I got the kids dry and Maddy started some of her famous hot chocolate.
After the ribs cooked on the grill for about 1 1/2 hours while we munched on fresh berries, cheese and crackers and drank red wine and laughed while watching Portlandia. The kids were playing Spore in the other room…I will never look at cacao the same again…
Cooking, sledding, red wine, laughing and friends what a great day!
Baby Back Ribs on the Grill
When planning to serve ribs figure on 4 ribs per person.
I use baby back ribs from Costco. I love the quality and freshness of their ribs.
1 cup salt
1 cup sugar
1 teaspoon garlic granulated
1/2 teaspoon pepper
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons brown sugar
1 tablespoon garlic granulated
1 tablespoon onion powder
1/4 cup brown sugar
1 tablespoon italian seasonings
1 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
Brine your ribs for 2 hours. You can either add about 2 lbs of ice to brine or put ribs back in fridge while brining to make sure they stay at a safe temperature. Rinse and dry. Apply dry rub and let rest for 45 minutes. Pre-cook ribs in the oven at 300 degrees or you can put them on the grill. This will take longer but will have a deeper smoke flavor.
When par cooking the ribs should take around 1 1/2 hours on the grill and if you choose to use the grill without pre-cooking they should take 3-4 hours.
Set up your grill with indirect heat. Cook the ribs turning every 1/2 hour until internal read thermometer reads 200 degrees and meat between ribs is butter tender. If you are using a wet sauce only apply the sauce in the last 15 minutes of cooking.
Let the ribs rest for 15 minutes covered with foil (loosely) before cutting and serving.