The best part of “Staycation” is enjoying time with family and we’ve not had a shortage of family time since Saturday’s kickoff with Eric’s 5th birthday party AND meeting Josh and Kaylee’s new baby brother Gavin. Of course family time wouldn’t be quite complete without a great bbq or two or three and when appropriate (no little ones around) a bottle or two of wine.
Monday night we invited Mom and Dad over for dinner so Walt decided he would serve smoked BBQ Ranch Baby Back Ribs. These ribs, as always, were fantastic!! We served them with Ranch Bacon Potato Salad, baked beans and corn on the cob. Tonight, I’m going to repost the recipe for the ribs, they are fantastic, so glad we had enough for leftovers today!!
Try them, they are so worth the time and effort!!
RANCH HOUSE BBQ RIBS
Pit Master Amy Anderson
(Weber’s “Charcoal Grilling – The Art of Cooking With Live Fire.”)
- Prep time: 30 Minutes
- Grill time: 4-5 hours
2 tbsp Lawry’s seasoned salt
1 tbsp Granulated sugar
1 tbsp Pure chile powder
1 tbsp Sweet paprika
1 tsp Freshly grated black pepper
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Dry Italian seasoning
1/4 Cup Yellow Mustard
Directions for Rub
- After ribs have been prepared, membrane from the ribs removed, prepare your rub.
- In a medium bowl mix the rub ingredients.
- Lightly coat both sides of each rack with mustard, this will help the rub stick to the meat.
- Sprinkle the rub evenly all over the racks.
- Let the racks sit at room temperature for 30 to 40 minutes before cooking.
1 cup Ketchup
1/2 cup Cider vinegar
4 tbsp Worcestershire sauce
2 tbsp Light brown sugar
1 tbsp Honey
1 tbsp Molasses
1/2 tsp Garlic powder
Directions for sauce:
- While the racks are smoking, make the sauce
- In a saucepan combine the sauce ingredients
- Whisk until smooth
- Bring to a simmer over medium heat stirring occasionally
- Remove the saucepan from the heat
This recipe originally calls for a smoker which we don’t have. Walt prepares these ribs on a Weber Charcoal grill.
What you’ll need:
- 4 fist size dry chunks of apple/cherry/mesquite wood chips
- Prepare charcoal in a chimney – when gray put it in the grill
- Add some of the wood chips to the charcoal
- Place drip pan with water
- You will keep adding charcoal and chips throughout the grilling process to maintain cooking temperature
- Place ribs in grill
- Grill ribs between 225 degree’s F and 250 degree F. for four to five hours.
- Check temperature every 30 minutes – adding additional charcoal as needed to maintain cooking temperature
- Add additional wood chips as needed
- Grill 4 to 5 hours maintaining temperature as stated above
Adding the sauce:
- When the meat begins to pull back from the bone in several places it’s time to add the sauce (usually about 3-4 hour into grilling)
- Remove ribs from rack – lay on cutting board (make sure you maintain the heat in the grill while you do this)
- Brush ribs with sauce – place back in racks – return to grill
- Continue to grill until done (about 30 to 60 minutes)