Single Rack of Baby Back Ribs
BBQ is such a large-group type of cuisine that it's difficult to make BBQ for just two people.. But I knew it could be done, and I was craving ribs something fierce. My local Safeway had some single racks for sale in vacuum sealed plastic and I just couldn't resist. The following instruction is for cooking one single rack of ribs on a smoker. Things get different when you cook more or less. I altered some of my timing and temperatures for this one rack. FYI, I smoked it on my Weber kettle.
INGREDIENTS
- 1 rack of baby back ribs, membrane removed
- 1 C brown sugar
- ½ C white sugar
- ½ C salt
- 2 Tbs garlic powder
- 2 Tbs chili powder
- 2 Tbs paprika
- 1 Tsp. ground cayenne pepper
- 1 Tbs ground black pepper
- 1 Tsp. Allspice
- ½ cup apple juice or water.
- Your favorite BBQ sauce.
INSTRUCTIONS
In a bowl, mix the sugars, salts and spices together. Blend them well to make a uniform color. Sprinkle the rack of ribs all over with the mixture, making sure to get it on both sides, the rib tips and in every nook and cranny.
Set up your grill for smoking and indirect cooking, and get it smoking, with whatever wood you prefer (I use a couple of pecan chunks, slightly smaller than my fist). Put the ribs on the cool side of the grill and maintain a temperature of about 225 degrees for about 2 hours.
Remove the rack to a large sheet of aluminum foil. Fold up the top and crimp up one end. Make a hole in the other end, and pour the juice or water inside. Crimp up that end, and return the foil pack to the grill. Crank the temperature up to about 300-325 and cook for another hour.
Remove the rack from the foil and return it, naked, to the grill. Begin brushing on your sauce and keep it on the grill for about a half hour.
I served the ribs with Corky's coleslaw and my baked beans.
Bon Appetite!
INGREDIENTS
- 1 rack of baby back ribs, membrane removed
- 1 C brown sugar
- ½ C white sugar
- ½ C salt
- 2 Tbs garlic powder
- 2 Tbs chili powder
- 2 Tbs paprika
- 1 Tsp. ground cayenne pepper
- 1 Tbs ground black pepper
- 1 Tsp. Allspice
- ½ cup apple juice or water.
- Your favorite BBQ sauce.
INSTRUCTIONS
In a bowl, mix the sugars, salts and spices together. Blend them well to make a uniform color. Sprinkle the rack of ribs all over with the mixture, making sure to get it on both sides, the rib tips and in every nook and cranny.
Set up your grill for smoking and indirect cooking, and get it smoking, with whatever wood you prefer (I use a couple of pecan chunks, slightly smaller than my fist). Put the ribs on the cool side of the grill and maintain a temperature of about 225 degrees for about 2 hours.
Remove the rack to a large sheet of aluminum foil. Fold up the top and crimp up one end. Make a hole in the other end, and pour the juice or water inside. Crimp up that end, and return the foil pack to the grill. Crank the temperature up to about 300-325 and cook for another hour.
Remove the rack from the foil and return it, naked, to the grill. Begin brushing on your sauce and keep it on the grill for about a half hour.
I served the ribs with Corky's coleslaw and my baked beans.
Bon Appetite!
