May is National Barbeque Month. That makes perfect sense to us since the weather is great, Memorial Day observance provides most of us a long weekend and people are firing up their grills after a long, long winter. Taking a page from this month’s TrailBlazer, we’re serving up some BBQ.
Who knows barbeque better than the folks at Sweet Baby Rays, makers of award-winning BBQ sauces. This recipe is compliments of Duce Raymond, Executive Chef/Partner at Sweet Baby Ray’s.
Sweet Baby Ray’s Baby Back Ribs
22 1/2-inch Weber Grill
10 pound bag of Kingsford Charcoal
8 ounces Hickory, Cherry or Apple wood chips, soaked in water
Pair of Tongs
4 Slabs of Baby Back Ribs, 1 1/2 pounds and down, skinned
16 ounce Bottle of Sweet Baby Ray’s Barbecue Sauce
Fresh Ground Pepper
- Put 52 briquettes in center of grill and burn for ½ hour, then put 26 coals on each side with grease pan in the middle.
- Season skinned ribs generously with salt, fresh ground pepper, and onion salt.
- Stand ribs on rib rack in center of grill and cook for ½ hour.
- After ½ hour rotate ribs inside to outside and from top to bottom.
- Add soaked wood chips to each side of coals.
- Add 6 briquettes to each side of coals.
- After ½ hour rotate ribs again, checking every 15 minutes thereafter, rotating when necessary.
- Ribs are cooked when you can penetrate them easily with a fork after 1 ¾ to 2 hours of cooking.
- Remove rib rack and place ribs top down in center of grill. Brush on generous amounts of Sweet Baby Ray’s Barbecue Sauce. Cook 10 minutes.
- Turn ribs over and generously brush sauce on top of ribs. Cook an additional 10 to 12 minutes.
Serve and Enjoy