Cooking Baby Back Ribs on a Weber Grill

BBQ baby back ribs are loved all yr long! This your get-to guide for cooking baby back ribs on grill, in an oven, or in an Instant Pot!

Whether cooked tender and juicy, with the meat falling off the os or slathered with mucilaginous sauce, Americans are in love with ribs!

BBQ baby dorsum ribs

The two most commonly sold types of ribs in the U.s. are both pork; babe dorsum ribs and St. Louis manner spare ribs (as well known equally country ribs).

Why practice they call them baby back ribs?

The upper ribs of a sus scrofa are called babe back ribs, not because they come from a baby pig, but because they are shorter in relation to the larger spareribs.

St. Louis manner spareribs are meaty and cut from the abdomen of the hog They are usually trimmed down by cut away the breastbone so the slab is more rectangular in shape.

How long does information technology have to grill bbq baby back ribs?

On a gas grill preheated to 225°F., it takes approximately iv i/2 to v hours to cook vi pounds (two full racks) of pork ribs

Video: How to cook babe back ribs on grill

To see the unabridged procedure of grilling ribs from starting time to stop, exist certain to watch the video in the recipe card at the lesser of this mail service!

While I have several rib recipes already hither on the site, I figured it best to first at the offset. Whether you plan to cook infant back ribs on grill, in an oven, smoker, slow cooker, or Instant Pot, it'southward important to gear up the meat.

Instructions

I always get-go by marinating the pork with a dry rub marinade. Dry rubs are a blend of spices that are rubbed into the meat to aid tenderize it. I recommend using my pork rib rub for your dry marinade.

During cooking, I baste with a mopping sauce, and finish the cooking process by brushing on barbecue sauce until the ribs are pasty and tender.

Remove the membrane.

How to remove the membrane from baby dorsum ribs:

To remove the sparse, papery membrane (called silverskin) from the back of each rack, insert the tip of a pocketknife under the membrane. The best place to start is on one of the eye bones.

Use a paper towel or pliers to secure a grip, then peel off the membrane. Many times, a butcher has already done, this , only not ever, so be sure to look.

Apply dry rub and marinate overnight.

Fourth dimension to rub the babe back ribs! I like to habiliment kitchen gloves to keep my hands clean. Really go in there with the dry rub and don't be shy; apply it liberally with spices on BOTH sides of the rack.

Transfer the ribs onto a baking canvas and refrigerate for at to the lowest degree 2 hours, just overnight is even better.

Bring meat to room temp, then bbq baby back ribs on the grill.

As they melt on the grill, occasionally brush the meat with mopping sauce. Castor again with bbq sauce after they're tender and cooked through if you'd like. Then, continue grilling the ribs until the BBQ sauce is browned and bubbling; information technology takes a couple minutes per side.

Rest the meat, then slice and serve!

Remove the pork ribs from the grill and let the meat rest for a few minutes, then cut and serve. It's that piece of cake.

process photo collage shows how to remove membrane from baby back ribs

Cooking ribs in oven

When the weather isn't cooperating, oven baked ribs are the perfect solution!

Set the oven to 325°F, and place the meat bone side downwardly on top of a wire rack set in an aluminum foil lined blistering tray.

Use the aforementioned cooking instructions as shown to a higher place. Cooking time varies depending on the thickness of the babe dorsum ribs. You desire the pork to cook to an internal temperature of 145°F, but for super tender meat that falls off the bone, bake until the internal temperature reaches 195-200°F.

Cooking them to 195° F will notwithstanding give you a little chew and resistance. 200° F and to a higher place will give you fall off the bone goodness.

Smoked bbq baby back ribs

If grilling ribs isn't an option, you tin can utilise a smoker.

Set up and light the smoker co-ordinate to the manufacturer's instructions and preheat it to low (225°F). Place the ribs in the smoker bone side down and smoke until cooked through, iv to five hours.
Brush the ribs with the mop sauce later an hour, then mop the ribs again in one case every hour until cooked tender. Cooking fourth dimension varies depending on thickness of ribs. (See cooking times in the notes, beneath)
Brush with your favorite BBQ sauce if yous'd similar, then continue smoking baby back ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.
Remove bbq babe back ribs from the smoker and let the meat residuum for a few minutes, then slice and serve.

step by step process photos show how to cook baby back ribs

If you don't have a smoker you can improvise using your grill and using or improvising a smoker box. You can read most Smoker Boxes and Wood Chips for Smoking in a post I wrote to brand your own!

My favorite forest for smoking are Alder, Cherry, Walnut and Hickory. The container that holds the soaked wood chips or pellets needs to restrict the airflow. This ensures that the chips don't catch fire and burn down up.

Also, the container box holds the burned ashes and permit y'all to move the fries then that they don't burn too apace if demand be. Hopefully this volition assist in making some choices.

cooked pork ribs with meat falling off of the bone

Instant Pot pork ribs

Place trivet in bottom of pot and add together 1 cup of water (or apple/pineapple juice, optional).
Set ribs upright on the trivet so they are not stacked on top of one some other.
Close lid and set the Instant Pot to vent. Select Transmission Pressure and set timer for 24 minutes (25-28 minutes depending if they're actress meaty).
Once done, allow the Instant Pot to perform a natural release of pressure.
Remove bbq infant back ribs from Instant Pot and identify on wire rack fix in a foil lined baking tray.
Brush with barbecue sauce (or olive oil/seasoning for dry ribs) and bake in oven until slightly sticky and slightly charred.

overhead image: 2 full racks of baby back ribs with barbecue sauce

Tips and Tricks

skin the ribs (remove that membrane on the back)
put a rub on the meat
use a mop sauce
coat with a barbecue sauce
cook low and slow

I prefer to let that dry rub soak in overnight, but at least permit information technology balance for 2 hours minimum. Whether you apply the grill or in a smoker, or in the oven, this is an amazing recipe I know you'll love.

What to do with leftovers

If at that place are any leftover ribs, I typically make my BBQ Pork with Cheesy Grits . Leftover pork ribs get shredded and simmered in your favorite BBQ sauce and served over creamy, cheesy grits for a Southern inspired dinner that's sure to satisfy!

For something a bit simpler, serve the meat with cornbread muffins.

Serve these bad boys aslope my Oven Fried Chicken, Classic Potato Salad,Bacon Mac and Cheese Goulash, or thisCold Tarragon Broccoli Salad. Enjoy!

This post, first published on Kevin Is Cooking on Jan. 12, 2014, was last updated with new content on Oct. 23, 2021.

half-dozen lbs baby back pork ribs (2 racks minimum)

Mop Sauce

three tbsp butter
1 loving cup apple tree cider (or apple juice)
3 tbsp soy sauce
1 tsp hot sauce (I use Tabasco)

Dry Rub

4 tbsp brown sugar
2 tbsp black pepper
one tbsp table salt
2 tbsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
2 tsp dry mustard
1 tsp footing celery salt
i tsp red chili flakes (half for less kick)

To brand the rub: mix the chocolate-brown sugar, salt, pepper, paprika, onion and garlic powders, dry mustard, celery salt and blood-red pepper flakes in a pocket-size basin and mix with a minor whisk or your gloved fingers to break up whatsoever lumps.
Remove the thin, papery membrane from the back of each rack by inserting a knife under it. The best place to start is on one of the heart bones. Using a paper towel, or pliers to secure a grip and peel off and discard the membrane.
Wear latex gloves (optional) and sprinkle dry rub over both sides of the ribs, rubbing it onto the meat. Cover the ribs with plastic wrap and refrigerate them for ii hours minimum or all-time overnight.
For the mop sauce melt the butter in a small bucket over medium heat. Stir in the cider, soy sauce and hot sauce. Keep warm until gear up to use.

For the Grill:

For Low and Deadening: Preheat gas grill or smoker to 225°F. Add together smoker chips per manufacturer's instructions if using. Fix upward the grill for indirect grilling (See Notation i).

Place the ribs, bone side down, in the middle of the grate, comprehend the grill and cook the ribs for 30 minutes.

Brush both sides with mop sauce. Re-cover the grill and continue cooking the ribs for well-nigh iv to 4 1/2 hours brushing with mop sauce every fifteen minutes. Cooking time varies depending on thickness of ribs. You desire the ribs to take an internal temperature of 145°F, simply for super tender keep them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and above will give you fall off the bone goodness.

In last 30 minutes brush with your favorite BBQ sauce several times, or not, and grill the ribs until the BBQ sauce is browned and bubbles, a couple minutes per side.

Remove from the grill and let the ribs rest for 5-x minutes, then cut the ribs.
If short on time: Preheat gas grill or smoker to 325°F. Add together smoker fries per manufacturer's instructions if using.

Place the ribs, bone side down, in the center of the grate, cover the grill and melt the ribs for 45 minutes.

Elevator from grill and identify on aluminum foil (enough to wrap). Brush both sides with mop sauce and seal foil. Place back on grill, re-cover the grill and continue cooking the ribs ane 60 minutes and 45 minutes to 2 hours longer until tender. At this point they should be tender plenty to pull apart with your fingers. Cooking time varies depending on thickness of ribs. You want the ribs to take an internal temperature of 145°F, but for super tender keep them on until 195-200°F. 195° F will still give you lot a little chew and resistance, 200° F and to a higher place will give you fall off the bone goodness.

In last 30 minutes, open foil and castor with your favorite BBQ sauce several times, or not, and grill the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

Remove from the grill and let the ribs residue for 5-10 minutes, then cutting the ribs.

For the Smoker:

Ready up and calorie-free the smoker co-ordinate to the manufacturer'southward instructions and preheat it to depression (225°F).

Place the ribs in the smoker bone side down and fume until cooked through, 4 to 5 hours. Brush the ribs with the mop sauce later on an hour, so mop the ribs over again once every hour until cooked tender. Cooking time varies depending on thickness of ribs. You lot want the ribs to take an internal temperature of 145°F, but for super tender go along them on until 195-200°F. 195° F will still give you a little chew and resistance, 200° F and higher up will give you autumn off the bone goodness.

In last thirty minutes brush with your favorite BBQ sauce several times, or not, and fume the ribs until the BBQ sauce is browned and bubbling, a couple minutes per side.

Remove from the smoker and let the ribs balance for 5-x minutes, and then cut the ribs.

For the Oven:

Preheat oven to 325°F.

Place the ribs, bone side down, on elevation of a wire rack fix in an aluminum foil lined blistering tray. Cook the ribs for 45 minutes.

Elevator from tray and place on aluminum foil (enough to wrap). Brush both sides with mop sauce and seal foil. Identify back in oven and continue cooking the ribs 1 hr and 45 minutes to 2 hours until well browned and tender (feel free to mop every 15 minutes).

Turn and mop over again. Continue cooking, bone side down, another 30 minutes. 2 1/2 to three hours total melt time. Cooking time varies depending on thickness of ribs. You want the ribs to take an internal temperature of 145°F, but for super tender keep them on until 195-200°F. 195° F volition notwithstanding give you a footling chew and resistance, 200° F and above will give you lot fall off the bone goodness.

In terminal 30 minutes, open foil and brush with your favorite BBQ sauce several times, or not, and melt the ribs until the BBQ sauce is browned and bubbles, a couple minutes per side.

Remove from the oven and permit the ribs rest for a 5-10 minutes, then cut the ribs.

For the Instant Pot:

Identify trivet in bottom of pot and add 1 cup of water (or apple/pineapple juice, optional).

Set ribs upright on the trivet and then they are not stacked on pinnacle of one another.

Close hat and vent. Select Manual Pressure and set timer for 24 minutes (25-28 minutes depending if they're extra meaty).

Once done, let the Instant Pot to go through natural release.

Remove from Instant Pot and place on wire rack in lined blistering tray.

Brush with marinade or charcoal-broil sauce (or olive oil/seasoning for dry ribs) and bake or grill until slightly sticky and slightly charred.

Grilling with indirect heat: For gas grill practice the 2 Zone set upwards which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the eye NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to ane side of the grill, creating a infinite for the food or the center with meat you're cooking not direct over those lit dress-down. Typically apply a baste pan nether the meat to avert whatsoever flareups.

The information shown is an estimate provided by an online nutrition calculator. It should not exist considered a substitute for a professional nutritionist's advice.

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Source: https://keviniscooking.com/best-bbq-ribs/