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Baby Back Pork Ribs

This recipe is quite easy. But again, requires attention to the meat. Pay attention to your meat and the accolades will more than make up for any time missed yakking about your aunt’s hangnail with your guests. They will surely prefer to remember the sweet, tender, succulent taste of your Pork Ribs rather than how aunty handles her toe jam.

So, let us begin with meat choices. Pork Ribs come in 3 major categories: Spare Ribs, Louisiana Style, and Baby Back. When you have folks over definitely spring for the baby backs, they tend to be more delicious and for some reason, are easier to digest in this middle aged body. One more thing before we begin, please do not ever buy the pre-marinated and sauced-up ribs. Seriously, you have no idea how many chemicals and bacteria are stored up in those bags. Good Luck!!

Serves 4 to 6

3 full racks of Fresh Baby Back Pork Ribs

Montreal Steak Season 1 rounded tbsp per rack

Worcestershire Sauce 1 tbsp per rack

BBQ Sauce: Now I can, and I have, spent hours simmering complicated concoctions over the stove to come up with some pretty decent sauces. But who actually has that kinda time. So just do this:

1/2 cup of “Bone Suckin’ Sauce” regular, hot or ½ & ½ and add 1 shot of Maker’s Mark Bourbon. 1 shot for yourself if you are so inclined.

Natural Lump Charcoal & a Weber type grill

First, clean your meat by removing any excess fatty chunks and rinsing the blood from the surface of the flesh (don’t wash too thoroughly or you can harm the meat) pat dry with paper towels.

Rub both sides of the rack with the Montreal Seasoning and then the Worcestershire Sauce. Put into a pan, wrap and let sit for at least one hour, preferably 4 to 6. This will rehydrate the spices and they will transfer flavor into the meat.

Start your fire in the provided starter tube and burn for about 20 minutes. Knock it down, keeping the majority of the coals near the middle and lower the air flow and cover for 10 minutes. Make sure your grill is cleaned thoroughly and spray with oil right before you put the meat on.

This cooking time will take about 1-1/2 to 2 hours. You may need to add more charcoal after the 1st hour. Make sure you monitor to make sure nothing is burning.

Place your racks on the grill rounded side down, around the outer rim of the grill and put the cover back on. Save the “Look at the Nice Rack jokes” for when everyone has a buzz on. I made that mistake before. Can you spell “Dog House”. All I can say is, it’s important to know your audience.

Make sure the temp is between 300 & 325. Every 20 minutes or so, flip them over and change location on the grill for optimum even cooking.

In the last twenty minutes, raise the temp by opening the vent at the bottom and slather sauce on the rounded side 1st, let it set up for 5 minutes, turn and slather back of the rack. Let it brown for 10 minutes and turn again and re-slather (is that even a word) and let it stay with the rounded side up for anther 5 to 10 minutes until the sauce is drying and clung nicely to the meat.

Take the meat off the grill and let set for 5 minutes before you portion the ribs out.

Enjoy!!!