Baby Back Ribs

Laurie Smith

We cook these meaty ribs using indirect heat, meaning not directly over the coals. That way, the meat is infused with pure wood smoke rather than with smoke from fat dripping on the coals.

Baby Back Ribs
Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings.
Yield: serves 4-6

Ingredients

  • 4 slabs skinned baby back ribs, 1 1⁄2–2 lbs. each
  • 12 cup <a href="http://www.saveur.com/article/recipes/paul-kirks-dry-rub">Paul Kirk's Dry Rub</a>

Instructions

  1. Prepare grill, using Tips, Tricks, and Techniques for Turning Out Perfect Barbecue. (Use a combination of oak, hickory, and apple for the wood chips, and use indirect heat to cook the meat.) Light coals and cover grill. Grill is ready when temperature reaches 230°–250°.
  2. Blot ribs with paper towels, then sprinkle both sides with dry rub. Arrange slabs on grill rack, over drip pan and away from coals. Cover grill and cook 4–6 hours, adding more coals and wood as needed. Midway through cooking, turn ribs. Ribs are done when you can gently pull them apart with your gloved hands. Transfer slabs to a cutting board and allow to cool slightly, then cut between individual ribs. Serve with Kansas City Barbecue Sauce, if you like.