BBQMay 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
Rib Rack
Grease Pan
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
Onion Salt


  1. 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.
  2. Season skinned ribs generously with salt, fresh ground pepper, and onion salt.
  3. Stand ribs on rib rack in center of grill and cook for ½ hour.
  4. After ½ hour rotate ribs inside to outside and from top to bottom.
  5. Add soaked wood chips to each side of coals.
  6. Add 6 briquettes to each side of coals.
  7. After ½ hour rotate ribs again, checking every 15 minutes thereafter, rotating when necessary.
  8. Ribs are cooked when you can penetrate them easily with a fork after 1 ¾ to 2 hours of cooking.
  9. 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.
  10. Turn ribs over and generously brush sauce on top of ribs. Cook an additional 10 to 12 minutes.

Serve and Enjoy