Dave's Austin Baby Back Ribs - Gas Grill - Recipe

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DAVE'S AUSTIN BABY BACK RIBS -
GAS GRILL

1 rack baby back or pork loin ribs
1/4 cup garlic powder
1 tablespoon spoon cumin
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon coarse black pepper
1 teaspoon paprika

The Rub:

Combine all the dry ingredients in a bowl and mix thoroughly. Quantities are approximate. The aroma should evoke the smell of BBQ.

Meat Preparation:

Cut the rack in half. Dust all the ribs with the rub on both sides. Wrap each half rack in Saran Wrap something similar and refrigerate for 24 hours. Remove the ribs from the refrigerator and the wrapping about an hour before cooking. Allow the ribs to come to room temperature before placing them on the grill.

Cooking the Ribs:

With the grill at maximum heat, sear both sides of the ribs. After searing, place the ribs on a wire or roasting rack in a disposable pan. Pour enough water into the pan to reach the bottom of the rack. Cover the pan with aluminum foil. Turn the gas controls down to low.

Note: If the grill has four burners use only two.

Allow the ribs to steam in the pan for two hours at 250°F to 300°F. The objective is to steam the ribs without boiling all of the water away.

After two hours the ribs will be very tender. The meat may want to fall off the bone. Remove the ribs from the pan and place them on indirect heat on the grill with the gas controls set at medium. Baste the ribs on both sides with your favorite BBQ sauce.

The goal is to bake in the BBQ sauce without burning it or the ribs. Close the lid to allow them to bake. Check them frequently and when the sauce looks dried, remove them from the grill.

Submitted by: Dave Bowman

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recipe reviews
Dave's Austin Baby Back Ribs - Gas Grill

· Jul 22 · #157153

L. Wilson (South Carolina) says:

I have tried this recipe twice. The ribs turn out perfect and they taste very good. A huge benefit for me is there is no sugar in the rub. You can control your sugar intake by how much BBQ sauce you add. If you follow the recipe the ribs will literally fall off the bone yet are still juicy and tasty. This is definitely a keeper recipe. Thanks Dave.

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