Written by adam on Aug 14, 2006
Single Rack of Baby Back Ribs
This is my own entry for the first ever Carnival of the Grill. If you haven't submitted a post, go to my information page to find out more. You have about 3 hours.
It's hard to make bbq for just two people. BBQ is such a large-group type of cuisine. But I knew it could be done, and I was craving ribs something fierce. My local grocery store had some single racks for sale in vaccuum sealed plastic. I just couldn't resist. The following instruction is for cooking one single rack of ribs on a smoker. Things get different when you cook more or less. I altered some of my timing and temperatures for this one rack.
Ingredients
- 1 rack of baby back ribs
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup salt
- 2 TBSP garlic powder
- 2 TBSP chili powder
- 2 TBSP paprika
- 1 Tsp. ground cayenne pepper
- 1 TBSP ground black pepper
- 1 Tsp. Allspice
- 1/2 cup apple juice or water.
- (insert your own special spice here)
- Your favorite BBQ sauce.
In a bowl, mix the sugars, salts and spices together. Blend them well to make a uniform color. Rub the rack of ribs with the mixture all over. Get it on both side, the rib tips and in every nook and cranny.
Set your grill for smoking and extremely indirect cooking, and get it smoking. Put the ribs on the smoker and maintain a temperature of about 225 degrees for about 2 hours.
Remove the rack to a large sheet of aluminum foil. Fold up the top and crimp up one end. Make a hole in the other end, and pour the juice or water inside. Crimp up that end, and return the foil pack to the grill. Crank the temperature up to about 300-325 and cook for another hour.
Remove the rack from the pack and return it, naked, to the grill. Begin brushing on your sauce and keep it on the grill for about a half hour.
Responses to "Single Rack of Baby Back Ribs" ...
Those look wonderful! Can't wait to see all the others :-)
sweet jesus, the pink color of those ribs tells me all i need to know! seriously. damn. i'm speechless those things just look so damn moist and delicious.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my