Quick BBQ Baby Back Ribs
This style of BBQ Baby Back Ribs will be quick; cooking at higher temperatures will shorten the cooking time. BBQing at higher temperatures is also known as hot and fast. Of course, if you want to cook ribs at a lower temperature, you will also have great results, it just takes longer.
I love ribs that are tender and juicy! “I like my ribs dry and chewy” said no one ever. So, let’s make sure the ribs are rendered for an extra tender bite! I recommend wrapping ribs in tin foil with apple juice, BBQ sauce, pork marinades. Wrapping ribs is an excellent way to season them and enjoy great flavor.
Quick BBQ Baby Back Ribs
- Rack of baby back rib(s)
- Spice rub
- BBQ sauce
- Foil dressing: apple juice, pork or rib marinade, BBQ sauce, brown sugar/ honey/agave, spice rub
- 1/4 cup margarine (per rack of ribs)
- Remove membrane on the back side. Season both sides of the ribs preferably about 60 minutes before you begin to cook.
- Warm up BBQ/ grill/ pit/ smoker to 300F, if possible, place a water pan on the bottom of the pit
- Lay ribs onto BBQ/ grill/ pit/ smoker.
- No need to spritz as the fat ingrained in the ribs will hydrate the ribs.
- Leave the smoker to cook – no peeking, as the water pan and/or internal moisture will keep ribs moist.
- After ribs have been on the BBQ for 30 minutes, turn the rack 90 degrees, or rotate on the grill surface so there are no hot spots on the meat.
- After an additional 30 minutes, or 1 hours into the total cook time, lay out double layer of large heavy duty aluminum foil to wrap the ribs. Prepare items to wrap ribs with, such as apple juice, brown sugar/ honey/ agave, spice rub, BBQ sauce, pork or rib marinade or items to season the ribs including ¼ cup of margarine (prevents sugar from burning).
- Check ribs to ensure bark is set (you cannot rub off with your finger). If the bark rubs off, cook for additional 15 minutes increments until it does not rub off.
- If bark is set, then on the foil, place seasoning onto foil. Then, lay ribs meat side down onto top of seasonings. Seasoning back side (bone side of ribs). Fold tin foil over the ribs and roll or form/press the tin foil to ribs to make a tight foil packet.
- Place foil packet or back ribs back onto BBQ/ grill/ pit/ smoker.
- After foil packet of ribs have been on the BBQ for 30 minutes, turn the rack 90 degrees, or rotate on the grill surface so there are no hot spots on the meat.
- After an additional 15 minutes or 45 minutes of total cook time since the ribs were wrapped in tin foil, check to ensure ribs are probe tender about 195-205F.
- Probe tender is when the probe or instant read thermometer slides into the ribs with the same consistency as entering into butter (little or no resistance).
- If the probe slides into the ribs and it feels like peanut butter (slight resistance), you are close, continue cooking for at least another 10 minutes and test again.
- If the probe slides into the ribs and it feels like raw meat/ steak (quite a bit of resistance), more cooking time is required, continue cooking for another 15-30 minutes and test again.
- Keep ribs wrapped in foil and remove off the smoker. Rest ribs for at least 30 minutes by placing ribs into a large cooler and keep the lid slightly open for venting or place onto counter and place a large bath towel on top of the foil to keep ribs insulted while resting.
- When ready to serve, brush with BBQ sauce and place back onto BBQ for 5-10 minutes to set the sauce.