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Ingredients
4 Slabs of Baby Back Ribs
Use your favorite type of rib (i.e. Spare Ribs, Beef Ribs, etc.) We recommend Baby Backs that are 1–3/4 lbs per rack or less.
4 tablespoons Weber’s Classic Barbecue Rub
(four packets—one per slab)
6 ounces Weber’s Smokey Joe Hickory Barbecue Sauce (or your favorite sauce)
Wood Smoking Chips soaked in water for 30 minutes
Instructions
Preheat grill and set it for indirect cooking method.
Skin the ribs, if needed, by removing the membrane.
Sprinkle the seasoning rub on all sides of the ribs and “rub” the spices into the meat. Cover with plastic wrap and refrigerate for 12–24 hours.
Allow seasoned ribs to stand at room temperature 20–30 minutes before grilling. Grill, rib side down, over indirect medium heat for 2-1/2–3 hours. Follow the grills instructions for smoking with wood chips. These should be added at the beginning of the cooking process only for a light smoky flavor. More chips can be added throughout the processes for a heavier smoky flavor.
Two hours into the grilling process, basted the ribs with sauce. Flip them and baste the other side. Cover and continue grilling.
During the last 20 minutes of grilling time, baste ribs twice with barbecue sauce.
Remove from heat and serve warm. Or remove from heat, refrigerate and serve next day.
To warm ribs cooked the day before use indirect medium heat. Grill for 15–20 minute and baste with sauce.
Makes 4–6 servings.
Recipe from the Weber Grill Restaurant
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