Grilling lesson four from the BBQ Cooking School is grilling baby back ribs. One wouldn’t think, at least this one, that grilling St. Louis ribs would be that different than grilling baby back ribs. Baby back ribs are the first cut from the backbone of the hog. They tend to have more meat per bone and are less stringy than spare ribs. They are also almost twice as expensive. At least this time around I didn’t char them, I did stay pretty close with my water ready to put out any flare ups. I think I got the hang of it this time around, I trimmed a little fat from the ribs as there were some big chunks of it, leaving some behind, after all fat is flavor.Baby back ribs
I did minimal seasoning, salt, pepper and garlic powder. Let them sit at room temperature for 30 minutes and put them on a 300 degree grill. Instructions stated 30 minutes on each side, after checking the temperature I had to turn them at 20 minutes.
I made my BBQ sauce and basted the ribs the last ten minutes of their cooking time. As with any ingredients they can vary in taste and potency. I’m talking about the spices I used for my sauce. Let’s just say, the sauce was a bit more spicier than normal thanks to some pretty fresh paprika and cayenne pepper from Savory Spice.
I cooked them the amount of time suggested, as I did with the St. Louis ribs. Here’s my conclusion. I would take the heat down a little and cook them longer. The ribs weren’t necessarily tough but I would have liked them to be a little more tender. Not fall off the bone tender, as John Head states, that’s not what you really want. But, a little more tender. Next time around I will cook them at 275 degrees for about 30 minutes per side.
Overall, the ribs were tasty, if not a little spicy thanks to my sauce and went perfect with a Van Duzer Pinot Noir and of course, friends.Baby Back Ribs!
Do you have a favorite BBQ sauce you like to make or even buy, leave a comment and let us know!