Wednesday, April 27, 2011

Spring Baby Backs Part 2 (repost)

I changed the title from "Spring is time for Baby backs" to "Spring Baby Backs" because really, any time is time for baby back ribs. Here is the continuation of the recipe. In case you missed it, see Part 1 for Uncle Jack's Clean Out The Fridge Barbecue Sauce.

On one of the recent schizophrenic spring days here in the Northwest (it's been alternating between sun and snow or sleet), I fired up the Weber after a 3-month hiatus. A hiatus filled with spit up, 1am, 3am and 5am feedings, and the daily challenge of figuring out how to do anything with two kids. Ive become a pack-mule and have had to learn to slow down to a zen-like speed that would annoy an overfed turtle. Some days, by the time I get the baby fed, all of us dressed, and the bag packed, the "window" of getting out slams shut and it's time for another round of diapers, naps, lunch and meltdowns. Why am I going on and on about this? Because standing at the grill on a beautiful sunny day with nothing but a pair of tongs in my hand made me feel so light and giddy, I thought I might just fly away with the clouds.

Ribs mopped with a bourbon barbecue sauce aren't always associated with the words "light" and "airy" but I'm calling these "Float on a Cloud Baby backs" all the same. Here is the recipe:

Uncle Jack's Clean Out The Fridge Barbecue Sauce (part 1)

Apple juice (in spray bottle if you have it)

Modified Feisty Girl Rub - this rub is in my book, but I've added a little more sugar. Any spicy brown sugar rub will do. Quantity is per rack.

6 Tbls. brown sugar
2 Tbls. sea salt or kosher salt
1 Tbls. fresh ground pepper
2 tsp dried mustard
1 Tbls. paprika
1 Tbls. Cajun seasoning mix
A few dashes of cinnamon
1 tsp ground ginger

1-2 racks baby back ribs (membrane removed)

Step by Step
1. Pat rub all over ribs 1 hour to a day ahead.

2. Make your fire for Slow and Low and "Get Your Smoke On". In other words - light a quarter to a half chimney (about 20 coals) and dump, when coals are turning ash gray, into a tight pile on one side in your charcoal grill. Add a chunk of wood or a 1/2 cup of wood chips and close the lid. After 10-15 minutes, place ribs on indirect heat side of grill.

3. Target inside grill temperature is 200-250 degrees. Note how I've put a remote thermometer through a potato so that it doesn't sit directly on the grill.

3. Close lid and leave it. After 30 minutes light a new batch of charcoal in your chimney starter or a second grill. Feed already-hot coals to your pile 45 minutes to an hour into cooking. Add wood as necessary for the first 3 hours.

4. After one hour and every 45 minutes to an hour thereafter, spray mop your ribs with the apple juice. Keep that lid closed as much as possible to maintain your heat and smoke!

5. Ribs will take 4-5 hours. Brush racks with barbecue sauce in the final 20-30 minutes.

6. Remember, "falling off the bone" is a misnomer. You want to be able to bite the meat without losing half of it on your shirt.

Feel free to ask any questions or comment on the recipe!
Originally posted on 04/18/2009