#BABY BACK RIBS REST TIME HOW TO#

Remove the membrane on the back of the ribs by grabbing a corner of it with a paper towel for grip and peeling it off. Step 2: While the grill is preheating, trim ribs by taking off any stray hanging pieces of meat and cleaning up the edges as needed. Using a reliable leave-in thermometer, establish grill temperature at 400° F. Step 1: Light your grill and set up for direct heat cooking. Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 90 minutes

#BABY BACK RIBS REST TIME HOW TO#

How To Cook Baby Back Ribs: Memphis Style As always, I highly recommend using a reliable leave-in thermometer to monitor grill temperatures. If you notice the temperatures rising, just close down your grills exhaust vents to restrict airflow. Much past that and you’ll risk burning your ribs. The Temperature: Stay as close to 400° F as possible that can be a challenge when opening the lid so often. That steam helps cook the ribs and keeps them moist, so be generous when mopping the ribs. It certainly adds a huge punch of flavor, but the mop sauce dripping down on the hot coals creates a ton of flavored steam. The Mop: It’s not just for flavor on the ribs. Either I forget to set it, my hands are dirty and I can’t get it out of my pocket, or I can’t get the phone to unlock while doing other things, so consider grabbing one of these inexpensive grill timers. Using my phone as a timer is just a hassle. I find it easiest to use a large timer for grilling and cooking so I can see it at a quick glance. The Timing: Flip every 15 minutes, it’s important. We’re cooking at 400° F and the oxygen will cause temperature spikes, so work as quickly as possible when flipping to reduce the amount of time the grill lid is open. This means opening the grill lid often and introducing a rush of oxygen to the coals. The Lid: These ribs will be turned every 15 minutes. The technique I’m sharing here reduces cooking time to about 90 minutes and uses direct heat, as opposed to indirect. Cooking times depend on temperature, of course, but generally speaking you’re looking at about four to six hours. Generally speaking, when cooking BBQ ribs on a grill or smoker, you’ll take advantage of indirect heat and cook the ribs for several hours at low cooking temperatures. It’s both sweet and savory, and with the mop sauce (not sticky sweet BBQ sauce) these pork ribs are delicious. I’ll share mine below I love it, and it’s been given high praise by those who have tried it. The key is to make an amazing rub for the ribs that complements the pork. If you’re not a fan of BBQ sauce, or you are watching your sugar intake, the recipe I’m sharing here uses no BBQ sauce. Boiled till all the flavor was cooked out of them, then slathered in barbecue sauce and burnt on the grill. NO! Absolutely not! What’s funny is this is actually how I was served ribs as a kid. Jump to Recipe When Cooking Ribs, Do You Boil the Ribs First or Not? Finally, I’ll share my recipe for Memphis baby back ribs, cooked Rendezvous style. Then I’ll cover a few tips for cooking baby back ribs on the grill. That certainly doesn’t mean the meat is dry, it’s just not sauced.įirst, let’s answer a few questions that seem to be asked quite a bit when it comes to cooking ribs. Instead, traditional Memphis style ribs are served “dry”-without sauce. What makes traditional Memphis style ribs so unique is that they’re not basted with sauce like you would find with many other types of ribs. Just follow my instructions for cooking ribs low and slow. If you don’t have one of these types of grills, you can still do Memphis style dry ribs. This style of cooking can also be done on a drum style smoker if you have one, or even a Weber Smokey Mountain.

I’m going to be using the Shokunin Kamado, which uses an adjustable fire grate system, allowing me to cook the ribs high above the coals. That’s a challenge for most grills on the market today just given their design, and may be why the technique isn’t as popular as the low and slow technique. They’ve been using this technique since the late 1940s at this iconic restaurant, and the key to this style of cooking is keeping the ribs high enough above the coals so that they don’t burn. Today we’re grilling baby back ribs hot and fast directly over charcoal, no wood, just like they do at the world-famous Rendezvous BBQ joint in Memphis, Tennessee. This blog, however, is about grilling baby back ribs, and they’ll be done in 90 minutes.

They can even be brined like these apple cinnamon brined ribs. They can be baked or broiled if you prefer to cook ribs in the oven. Baby back ribs can be smoked low and slow like these smoked spare ribs. There are several ways to cook baby back ribs the “best” way is totally subjective and completely up to you.

Baby back ribs rest time