Bubba's Bunch Barbecued Baby Back Ribs

"I saw this on Sarah's Secrets on The Food Channel, and it looked great, so I had to try it. She, and then I, adapted it from Elizabeth Karmel's "Girls at the Grill". I have never used it on baby back ribs, but it's also great on 2 racks of full-size spareribs; you just need to double the amount of rub, which is fine, since the excess keeps well in a sealed container."
 
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Ready In:
2hrs 45mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Remove silver skin from back of ribs, if desired, rinse, and pat dry.
  • Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible, and set aside for 5 minutes.
  • Rub ribs liberally with 1/4 cup spice rub and allow to set, covered, for 15-20 minutes.
  • While ribs set, build a charcoal fire (preferred) or preheat your gas grill.
  • Set up the grill for indirect heat, and if using wood chips, place some soaked chips directly on the charcoal or place in the smoking box of the gas grill.
  • Place ribs, bone side down, on the cooler section of the cooking grate or in a rib holder/rack over medium-low heat, making sure they are not over a direct heat.
  • Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1-1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
  • Do not open the grill for the first 30 minutes; this means no peeking.
  • More soaked wood chips can be added after this and every 30 minutes thereafter, if needed.
  • If the ribs start to burn on the edges, stack them on top of one another on the coolest part of the grill, and lower your fire slightly.
  • Twenty minutes before serving, unstack the ribs, if necessary, and brush with barbecue sauce.
  • Repeat after 10 minutes.
  • Remove ribs from grill, and let rest in a warm place for about 10 minutes before cutting into individual or 2-3 rib portions.
  • Warm remaining barbecue sauce in a saucepan, and serve on the side, if desired.
  • Classic BBQ Rub:

  • Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well.
  • For a smoother rub, whiz ingredients in a blender or spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color).
  • This step is important if adding the rub to any homemade barbecue sauce.
  • Extra rub can be stored in an airtight container for up to 6 months.
  • Yield: about 1 cup.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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