One of my favorite go-to’s, in addition to grilling burgers and steaks on the grill, is a nice rack of ribs.
While I’ve tried many recipes and methods over the years, I always come back to this recipe, which I discovered at the website 101 Cooking for Two — a great site for finding a variety of delicious meals.
If you want to feast on some ribs this weekend, here’s a recipe to try:
Servings: Four, Prep Time: 10 minutes, Cook Time: 180 minutes
• 1 rack baby back ribs or more
• 1/2 cup rub of your choice
• 8 tablespoons brown sugar
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
(1) Set up your grill for indirect cooking with a drip pan under the indirect area with 1/2 to 1 inch of water. Stabilize the grill temperature to about 250. Clean and oil the grill area.
(2) Prep the ribs by removing the inner lining and checking for bone chips.
(3) Rub with about 1/2 cup of a dry rub of your choice. You can apply the rub just before grilling or the day before, however if applying early, wrap with plastic wrap and refrigerate.
(4) Place over the drip pan and start your smoke, then keep your hands off for about 3 hours from the start of cooking. Add time if cooking more than one slab.
(5) The ribs are done when: The instant read temperature is in 185 degree-plus range. Second, there should be some end of the rib bones sticking out. Lastly, when picking up the ribs with tongs holding them about 1/3 of the way up, they crack some.
(6) Allow to rest for 10 minutes before digging in.