Røykfylt grillet baby ribbeina

Smoky Grilled Baby Back Ribs

Servings

4

Prep Time

15 minutes

Cook Time

3 hours

Calories

560

Cuisine

American BBQ

Category

Main Course

Nothing says BBQ like a plate of smoky, tender baby back ribs straight off the grill. 


These ribs are seasoned with a flavorful dry rub that infuses them with just the right balance of spice and sweetness. 


The slow, indirect grilling method ensures the meat stays moist while developing that signature smoky crust. To finish, a rich barbecue sauce is brushed on during the last stages of cooking, caramelizing into a sticky, finger-licking glaze.


Perfect for summer cookouts, game-day gatherings, or just a satisfying weekend feast, these ribs will steal the show at any meal. 


Pair them with classic sides like coleslaw, baked beans, or cornbread to complete your BBQ spread. 


Whether you're a seasoned grill master or a beginner, this foolproof method guarantees ribs that are juicy, smoky, and absolutely irresistible.


Smoky Grilled Baby Back Ribs

Ingredients

  • 2 racks baby back ribs

  • 1/4 cup brown sugar

  • 1 tablespoon smoked paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon cayenne pepper

  • 1 teaspoon mustard powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1 cup barbecue sauce (your choice)

  • 1/4 cup apple cider vinegar

  • 1/4 cup honey

  • 1 tablespoon Worcestershire sauce

Directions

  1. Remove the membrane from the back of the ribs for tenderness.

  2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne, mustard powder, cumin, and chili powder.

  3. Rub the spice mix generously over both sides of the ribs. Let sit for at least 1 hour (overnight for best results).

  4. Preheat grill to 250°F (120°C) for indirect grilling.

  5. Place ribs on the grill, bone side down. Cover and cook for 2.5-3 hours, maintaining a steady temperature.

  6. In a saucepan, mix barbecue sauce, apple cider vinegar, honey, and Worcestershire sauce. Simmer for 5 minutes.

  7. During the last 30 minutes of grilling, brush the ribs with sauce every 10 minutes.

  8. Remove ribs from grill, let them rest for 10 minutes, then slice and serve.

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10 tips for når du lager denne retten

  1. Fjern membranen fra ribbeina for maksimal ømhet.

  2. La krydderet gni sitte på ribbeina over natten for dypere smak.

  3. Oppretthold en jevn grilltemperatur på rundt 250 ° F.

  4. Bruk indirekte varme for å forhindre at ribbeina brenner.

  5. Pakk ribbeina i folie halvveis gjennom matlaging for ekstra fuktighet.

  6. Bruk flis (som Hickory eller Applewood) for ekstra røykfylt smak.

  7. Ikke saus for tidlig; Påfør de siste 30 minuttene for å unngå å brenne.

  8. La ribbeina hvile i 10 minutter før du skiver for å beholde juice.

  9. Hold en vannpanne i grillen for å opprettholde fuktighet.

  10. Bruk et kjøtttermometer for å sikre at ribbeina når 190 ° F for den beste tekstur.

Server det med forslag

  • Klassisk coleslaw

  • Bakte bønner

  • Cornbread

  • Grillet mais på kobben

  • Mac og ost

  • Potetsalat

  • Pickles og løk

Vanlige spørsmål

Spørsmål: Hvor lenge skal jeg koke babyer på ribbeina på grillen?
EN: For de beste resultatene, kok babyer i babyen på en grill ved 107 ° C i ca. 3 til 4 timer ved bruk av indirekte varme.

Spørsmål: Skal jeg pakke inn ribbeina i folie mens jeg griller?
EN: Å pakke ribbeina i folie ("Texas Crutch") hjelper til med å beholde fuktigheten og fremskynder matlagingen. Pakk dem i løpet av de siste 1-2 timene for ømme resultater.

Spørsmål: Hvordan vet jeg når ribbeina er ferdige?
EN: Ribbeina gjøres når de når en indre temperatur på 190-205 ° F (88-96 ° C) og kjøttet trekker seg enkelt bort fra beinet.

Spørsmål: Hvilken type tre er best for å røyke ribbeina?
EN: Hickory, Applewood, Cherry og Pecan Woods gir god smak til babyback ribbeina. Eksperimenter for å finne din favoritt.

Spørsmål: Skal jeg marinere eller tørke ribbeina?
EN: Begge alternativene fungerer bra! En tørr gni skaper en smakfull skorpe, mens marinering gir dypere krydder og ømhet.

Spørsmål: Hvordan kan jeg holde ribbeina fuktig på grillen?
EN: Bruk en vannpanne i grillen og spritz ribbeina av og til med eplejuice eller eddik for å beholde fuktigheten.

Spørsmål: Kan jeg koke babyen tilbake ribbeina raskere?
EN: For en raskere metode, øke varmen til 149 ° C og koke i ca. 2 timer, men de kan være mindre møre enn lav-og-sakte-metoden.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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