For part two of our summer mini-series, we will be making ribs on the grill. Juicy, tender, fall-off-the-bone ribs. Another BBQ favorite for everyone to enjoy during the summer. Don’t forget to bring your wet naps; You’re going to need them!
What you will need:
3 slabs pork baby back ribs
- ¼ cup kosher salt
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon coarse ground black pepper
- 1 teaspoon cayenne pepper
- 3 teaspoons ground cumin
- Favorite BBQ sauce
- 1 cup honey
- 3 cups apple juice
- Prepare your grill for indirect heat by only lighting half of it. You will want to heat it to 275-300 degrees.
- Prepare your ribs- Trim any excess fat and loose pieces of meat from them. Flip the ribs over, bone side up. Use a knife to get under the membrane, then use your hands to peel the membrane.
- Rinse the ribs under cold water and pat dry.
- Season the ribs with the dry rub. Use ¼ of it on the bone side and the rest on the meaty side.
- When the grill has reached a steady temperature and is no warmer than 300 degrees, place the ribs on the grill, making sure they are not over direct flame.
- Cook ribs for about 90 minutes. Do not burn them.
- Remove ribs from grill and slather them with 1 cup honey.
- Place the ribs in a foil pan that will fit on your grill, over indirect heat. Pour in 3 cups apple juice. Cover pan with foil and place on grill away from direct heat.
- Continue cooking the ribs for another 45-90 minutes until tender.
Remove the ribs from the pan and place them directly on the grill. Brush your favorite BBQ sauce and cook 10 minutes on med-low heat until sauce begins to caramelize. Remove from heat and let rest for a few minutes before serving.