Even though Southern California is dealing with the "June Gloom" right now, we are all antsy for summer to start. Even though we can grill year 'round here, summer really makes us excited to grill out more often. The hubby loves to grill and I am also more than happy to let him take over some of the dinner duties!
Terry and I prefer pork babyback ribs (as shown). We get them in a 3 pack from Costco and they have a good amount of meat on them.
Begin (ideally the night before), by rinsing and drying the ribs.
Cover the ribs with your desired rub (preferable 24 hours in adavance). Terry rotates between Gates, Arthur Bryants and several different apple rubs from the local BBQ store. This looks like Stubbs that he is using here.
Rub it in by hand on both sides to coat really well. Wrap in saran wrap and keep in the refrigerator overnight. Bring out at least 1 hour before you are ready to grill to bring them to room temperature (covered).
The next day, start by soaking your apple wood several hours before you are ready to smoke your ribs. You can usually buy applewood chips at any BBQ store and sometimes in the grocery stores. I was able to buy a whole bundle of apple wood from a local orchard in Oak Glen.
Get your charcoal ready with a charcoal starter. This one allows him to "pour" the hot charcoals onto the sides of the grill for more indirect cooking (more info on that below).
Place a drip pan filled with water between the coals. We just use a disposable aluminum pan for this. This is for indirect cooking. You want the meat to cook over the drip pan instead of directly over the coals. Notice how he was able to arrange the coals on each side of the drip pan? This is why the charcoal starter is perfect for this!
Place the soaked applewood on the sides over the charcoal, right before you put the ribs on the grill. The soaked wood won't burn much and will just create applewood flavored smoke. This gives the ribs a really great flavor! I have heard that peach wood is really good also, but we just can't get it here in So Cal.
Be sure to keep the temp between 200 and 225 degrees F. Terry uses a small grill thermometer that he can leave in the grill as everything is cooking.
Place the ribs on the grill to sear for about 5 minutes on each side.
Then place the ribs in a standing rib rack. Every half hour, turn/flip them. Do this for about 2 hours total. Be sure that the rib rack is centered over the drip pan to continue the indirect cooking.
Wow, don't these look good?? My mouth is starting to water!
Cover each rack of ribs with aluminum foil and return to the grill. Allow to cook for another hour - turning after 30 minutes.
Remove the foil, and cook the ribs on the grill for 10 to 15 minutes on each side.
Remove from the grill and let stand for about 10 minutes before eating. Use your favorite BBQ sauce or you can just eat them as-is (they are really that good on their own!)
Happy grilling to all of you and hooray for the start of summer!!
Also seen at:
Recipe from my husband :) Terry Moffitt