New Baby Back Pork Rib Method

Revamped some things and went back to some old ways after this past Memorial Day weekend gathering. While good in the Brinkman Smoker, I found that the Weber Grill is still the best method for cooking 1 to 2 slabs at a time. Below is my new recipe:

BABY BACK RIBS (Weber Grill)                                                       
Using indirect heat, separate charcoal to the edges of the Weber grill using charcoal brackets, starting with 18-20 Kingsford briquettes per side.
Apply lighter fluid and light both sides of grill.

In a bowl, soak wood chips (hickory, applewood or whatever you fancy) in water for 20 minutes. Drain

Cut away any membrane left on the slabs (butchers usually have this done already)

Coat 1 to 2 full slabs of baby back ribs with olive oil and rub in.

Using a KC BBQ rub (preferrably my recipe), but the one Weber makes is good too

1/2 cup brown sugar
1/4 cup paprika
1 tbsp black pepper
1 tbsp sea salt
1 tbsp chili powder
3/4 tbsp garlic powder
3/4 tbsp onion powder
1 teaspoon cayenne (optional if you want heat or not)
combine and mix ,

coat both sides of slabs, liberally.

Once charcoal is white, place slabs in middle of rack (meat side up) cover with lid and cook for 1 hour at 300 to 325 degrees (or as close as possible).

Add wood chips  (I used hickory) periodically to charcoal on both sides for smoke during cooking.

Pull slabs off of grill and place on baking sheet.

Sprinkle equal amounts of paprika, brown sugar and honey on aluminum foil. Slather ribs with your sauce of choice (Montgomery Inn is a favorite) and wrap each slab, meat side down with sprinkled aluminum foil.

Add 5 or 6 charcoal briquettes to each side to maintain temp. (go on feel for this step)

Put wrapped slabs back in middle of grill, cover with lid and continue to cook for 1 hour, adding more wood chips periodically for more smoke.

Open foil and place ribs back on baking sheet and add another coat of sauce.  Put ribs back on grill without the foil, cover with lid and continue to cook for 5 to 10 minutes.

Pull off slabs, and place on serving tray. Cut into individual 1 or 2 bone servings with side sauce for dipping.