Food Image

Food Type: Seafood
Occasion: Year Round
Prep Time: 12 hours
Cook Time: 1 hour
Ease: Novice

Tip: General Tips
Product: Lump Charcoal

Recipe courtesy of

Jimmy Hagood

FFTSS

Slow-Cooked Baby Back Ribs

Description:

For a delicious, crowd-pleasing recipe, look no further than these succulent ribs.

Ingredients:

4 Racks (Approx. 2 lb. each) Baby Back Pork Ribs
¼ Cup BlackJack Barbecue™ Dry Rub
½ Cup BlackJack Barbecue™ Vinegar Sauce
½ Cup BlackJack Barbecue™ BBQ Sauce
Heavy Duty Aluminum Foil
10"x12" Aluminum Pan
22" Covered Kettle Grill
Rib Rack
20 lbs Royal Oak Hardwood Lump Charcoal
Charcoal Chimney
2 Cups Royal Oak Hickory or Mesquite Wood Chips - Soaked in water

Preparation:

Prep the ribs by pulling off the thin, silvery membrane on their underside. Run a flat-head screwdriver or knife between the membrane and each rib and remove as much as possible.

After washing in cold water, lay ribs out in a pan and sprinkle Dry Rub on each side. (For extra spicy ribs, rub in the spices on both sides). The ribs can sit at room temperature for up to 1 hour.

Light charcoal in chimney. The coals will be ready when they are covered in a light gray ash. Wrap wood chips in foil and poke small holes in the top of foil packet with a fork.

Once the coals are ready, place aluminum pan, filled halfway with water, in center of lower grate and distribute charcoal evenly on 2 sides of pan. Lay the foil packet on top of charcoal on one side. Put the cooking grate in place. Position the ribs on the rib rack and place in center of cooking grate above aluminum pan. Put the lid on the grill with the top vets 2/3 of the way open. Initially, the heat inside the grill will probably hover around 350 degrees. Over the two-hour cooking period, it will drop to 250 degrees. If temperature falls below 230 degrees add another 1 lb. charcoal. Cook for 2 hours.

Immediately after taking ribs off the grill, mop with the Vinegar Sauce and completely wrap them in aluminum foil. Put the foil-wrapped ribs in a brown paper bag, and fold bag over the ribs. Allow to rest at room temperature for at least 1 hour.

In a large pan, remove ribs from foil, chop into pairs, and add BBQ Sauce.

All rights reserved Royal Oak Enterprises, LLC 2013 | Terms and Conditions | Contact Us