WEBER'S BBQ BABY BACK RIBS

WEBER'S BBQ BABY BACK RIBS image

Yield serves 4-6

Number Of Ingredients 8

Rub
2tablespoons kosher salt 2tablespoons paprika 4teaspoons granulated garlic 4teaspoons pure chile powder 2teaspoons ground black pepper 1teaspoon ground cumin
4racks baby back ribs, each 2 to 2-1/2 pounds 4medium chunks of hickory wood, soaked in water for at least 30 minutes
Barbecue sauce
3/4cup apple juice 1/2cup ketchup 3tablespoons cider vinegar 2teaspoons soy sauce 1teaspoon Worcestershire sauce 1teaspoon molasses 1/2teaspoon pure chile powder 1/2teaspoon granulated garlic 1/4teaspoon ground black pepper
Mop
1cup apple juice 3tablespoons cider vinegar 2tablespoons unsalted butter 2tablespoons barbecue sauce (from above) In a small bowl mix the rub ingredients.
Using a dull knife, slide the tip under

Steps:

In a small bowl mix the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty sides than the bone sides. Arrange the ribs in a rib rack, with all the ribs facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-third of the charcoal grate. Place a large disposable drip pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water. Let the coals burn down to low heat (250° to 300°F). Leave all the vents open. When the fire has burned down to low heat, drain 2 hickory chunks and place them on top of the charcoal. Put the cooking grate in place. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with bone sides facing toward the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for 1 hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents. Meanwhile, make the sauce and the mop. See PART 2 of recipe