Baby Back Ribs 101, Everybody is always asking us how to do ribs. People think that there must be some kind of magic or secret recipe. The problem is that most folks tend to over think BBQ. So, we ask, what is BBQ? BBQ is when you cook Low and Slow. Grilling is Hot and Fast. No matter your heat source BBQ is LOW AND SLOW. That is all there is to it. Even the toughest cut of meat can’t hold out to Low and Slow.

Now, where things change is where you start using different types of wood or wood pellets. It is unbelievable how the smoke from these woods can add another layer of flavor to everything you cook. In time you will learn to match woods up to what you are cooking. An example would be how pecan blends real well with chicken, giving it a sweet nutty flavor. I think apple does a nice job with baby backs. Patti especially like apple with pork chops. I could go on here, but let’s talk about ribs.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Also See: Got Ribs?: 7 Easy Rib Recipes Anyone Can Do

Baby Back Ribs 101
A Wood Pellet Grill Recipe

Prep Time: ½ hours
Cook Time: 3 1/2 hours @ 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Directions: Baby Back Ribs 101

Preheat the grill to 250* (121c) and light your Wedgie for that “Kiss of Smoke”. I used a water pan with this cook for a moist heat. Fill your pan with “HOT” water and place it on the grill.

Remove the silver skin and give them a light spray of your “Duck Fat”. The Duck fat is a cooking spray that brings another layer of flavor to your grilled meats and acts as a binder for your dry seasoning. Season them to taste.

Place them on the grill for about 3 hours bone side down. I check the internal temperature here looking for something around 170* (77c) so I can brush my glaze on. You want to glaze your ribs the last half hour of your cook so you don’t burn it. I did 2 heavy coats of Uncle Bubba’s Bourbon Glaze in the last ½ hour of my cook to caramelize.

I like the internal temperature around 190* (87c), Not fall off the bone but tender and juicy.

Our cook was 3 ½ hours. Yours can easily vary a bit due to the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone. These were firm but tender.

You don’t cook ribs by time, but internal temperature. I pulled these off the grill with an I.T. around 190* (87c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: Most times I serve my sauce on the side and let the ribs speak for themselves. But sometimes I want them all thick and gooey. So you add your sauce the last 30 minutes of your cook time. Brush it on both sides nice and thick and leave them bone side down for 15 minutes then coat them again with your sauce.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Baby Back Ribs 101
A Wood Pellet Grill Recipe

 

 

Baby Back Ribs 101
A Wood Pellet Grill Recipe

 

 

Baby Back Ribs 101
A Wood Pellet Grill Recipe

 

 

Baby Back Ribs 101
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Here I am cooking with apple juice so apple wood is a good flavor match.

Baby Back Ribs 101
A Wood Pellet Grill Recipe

 

Baby Back Ribs 101
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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