I’m a sucker for a great rib but now that we have access to the perfect Baby Back Ribs in 2 hours, they have become downright dangerous to have around!
Enjoy!
Chef Eric Gephart
2 Hour Baby Back Ribs
1-2 Racks Cheshire Pork Baby Back Ribs
2 Tablespoons Lane's BBQ Brisket Rub
2 Tablespoons Lane's BBQ Sweet Heat Rub
2 Chunks Cherry Wood (or chosen smoking wood)
3 Tablespoons Hudson BBQ Sauce
1. Stabilize your grill at 300F.
2. Pull the membrane from the bone side and do some light trim work on both ends to square them off.
3. Seasoning both sides of the ribs, start with the Brisket Seasoning (heavy on the salt) then follow with the Sweet Heat.
4. Place the wood chunks in the hottest portion of the charcoal, then wait for combustion to get clean smoke and place your deflector shields or SloRoller in for indirect cooking.
5. Place the rack of ribs bone side down and close the dome. Allow to cook for an hour, then sauce both sides and wrap in butcher paper and return to the grill bone side down.
6. Cook for another hour, then test with a probe to see if the rib meat is tender and has reached an internal temp of somewhere around 200F, depending on the degree of pull you like.
7. Remove the wrapped ribs from the grill and allow to rest for 20 minutes, then unwrap and slice into half racks or individual ribs. Feel free to sauce again or plate up and enjoy as is!
Hudson BBQ Sauce
10 oz Chili Sauce (Heinz preferred)
2 Tablespoons Lipton Onion Soup and Dip Mix
9 oz Apricot Preserve
2 teaspoons Dijon Mustard
1 Tablespoon Molasses
3 Tablespoons Red Wine Vinegar
1 teaspoon Fresh Cracked Black Pepper
1 teaspoon Cumin
Method:
1. Combine all and whisk together. Reserve for later use.
Where to Buy:
Lane's BBQ Brisket Rub: [ Ссылка ]
Lane's BBQ Sweet Heat Rub: [ Ссылка ]
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