Pick your Method! They all fall off the bone!
For the Rub:
8 Tablespoons brown sugar, tightly packed
2 Tablespoons kosher salt
2 Tablespoons smoked paprika
2 Tablespoons Old Bay
1 Tablespoon chili powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
**Variation: Mix 1/2 cup old bay & 1/2 cup any good smoky rub. Get one that doesn't list brown sugar as the first ingredient.
For the Ribs:
2 Racks Baby Backs
Rub of Choice
Sauce of Choice (if desired)
No nutrition information available
1. Rinse the ribs in cold water. VIP! Remove the silver skin on the back side.
2. Night before, place a sheet of foil down then a sheet of parchment paper on top of the foil. Place ribs on top. Rub generously with a good 2 T. of dijon mustard. Rub with rib rub next. Wrap parchment around ribs then wrap foil around parchment so its like a packet. Refrigerate overnight.
3. Let ribs rest on counter one hour prior to cooking. Preheat oven to 325 degrees. Cook 2 hours at 325 then turn the oven completely OFF and let them rest in the oven for another hour. Don't open the oven! If you have two sheet pans rotate the pans in the oven after the first hour of cooking.
4. Open up the foil & parchment and hit with the broiler to color them up a bit.
5. Now you can eat as is OR (and you really, really should...)
FINISHING ON THE GRILL
1. You want a medium hot fire with a little flame. You're really just going to char them up a bit so depending on the fire 10-15 min max.
2. Now we usually do ours dry but if you are saucing them, baste them on the grill now and let the sauce caramelize up some.
VARIATION: SMOKING THE RIBS
1. Prep the same way and cook the ribs in a 325 degree oven for 2 hours. Remove from oven after 2 hours.
2. Build a hot fire in your smoker box or indirect in your grill. Once the ashes grey over add your wood chunks (not chips!). You can use hickory, or mesquite or a combo of those with apple or whatever you like. One big bag will do it.
3. Wait for the chunks to produce WHITE smoke. (During cooking, when your chunks have burned away add a new chuck. Usually every 15 min or so.)
4. Place your rib packet on the grates (indirect, not over the fire) and open up the foil & parchment so they get the smoke.