Babyback pork ribs--OR--Pork spare ribs
BBQ-Rub 1-bottle per 2 sides
Italian Dressing 1-lg bottle
BBQ Sauce 1 bottle
2-cups beer, cola, or apple juice
Ingredients Reserved for Baste
3-4 tablespoons Hasty Bake Rub
1-cup Italian dressing
3-4 tablespoons Hasty Bake BBQ Sauce
2 cups Beer/cola/juice
Basting brush and bowl
1. Take each side of ribs and put them meat side down on a cutting board or prep surface. The bones should be visible beneath the membrane.
2. Take a medium knife and place it flat against the fourth rib bone from the large side of ribs, if doing baby backs count from either side.
3. Slide the knife blade, without cutting, underneath the membrane, above the bone toward the other end of the rib bone.
4. When 2/3 of the way up the bone, turn the knife blade UP, and cut the membrane.
5. Use a paper towel to GRIP the membrane, it is very slippery and a paper towel will save hours of frustration. Pull the membrane off the side of ribs.
6. Repeat the process moving down the side of ribs until most of the membrane is removed.
7. Rub liberally with Italian dressing, covering all sides and edges.
8. Rub liberally with BBQ rub of choice.
9.Let set out for 30 mins prior to cooking to shorten cooking time.
1.Start an indirect fire with temperature between 200-225 degrees.
2.Mix ingredients for baste and allow them to warm to room temp.
3. Place ribs BONE SIDE DOWN, for 45 minutes.
4. Flip ribs to MEAT SIDE DOWN for 30 minutes.
5. Baste with baste mixture every 10-15 minutes for 1-1.5 hours, or until meat begins to pull back from the bones about inch, or smallest rib bone pulls out easily.
6. For ribs that stick to the meat, and must be pulled off with some force, EAT NOW!
7. For softer meat and tender texture remove ribs from the grill and lightly brush with bbq sauce. Wrap them tightly in foil.
8. MAKE SURE THE FIRE IS BELOW 200 DEGREES, 180-200 is ideal and place the ribs back on the grill for 1 additional hour for tender ribs, 2 hours for bones that fall out.
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