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Suckle Busted Baby Back Ribs

Ingredients
  Back ribs/Baby rib 2 Medium
  Grain mustard 1 Cup (16 tbs)
  Barbecue rub 1 Cup (16 tbs) (Sucklebusters)
  Barbecue sauce 1 Cup (16 tbs) (Sucklebusters)
  Honey 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Rinse the ribs in cool water to remove any bone bits or clean packaged meat. Pat dry with paper towels.
2) If the butcher has not removed the membrane from the back side, you will have to remove the same as it gets leathery and prevents the meat from getting juicy tender and smokey. To remove the membrane, insert butter knife under the membrane, then with your fingers, work a section loose, grip it with a paper towel, and peel it off. Trim the excess fat from both sides.
3) Slather the meat with mustard. Sprinkle enough Barbecue rub to coat all surfaces but not so much that the meat doesn't show through. Spread the rub on the meat, rub it in, and let it sit in the fridge for about an hour. You can do this the night before, but this is not necessary.
4) Set up your barbecue pit.

5) Get your BBQ Pit warmed up to 225 degrees F. Use some "cherry wood pellets" if you like, to smoke the ribs. This temperature helps create a silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can but not less than 200°F and try not to go over 250°F.

MAKING
6) Put the slabs in the cooker on the indirect side of the grill, meaty side up. Close the lid.
7) Halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. Keep a check on the ribs but don't leave the lid open for long.

8) Allow 3 to 4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady the temperature. To check if the meat is cooked, pick up the slab with tongs and bounce it gently. If the surface cracks, it is ready.
9) Now brush both sides with mixture made with barbecue sauce and honey and put it directly over the hottest part of the grill in order to caramelize and crisp the sauce. Keep the lid open and slather the sauce on one side and then the other. Don't put too much sauce and hide all the wonderful meat flavors.

FINALIZING
10)Allow the ribs to rest for about 10 minutes.

SERVING
11) Cut between the bones and serve the ribs with more sauce on the side.

The recipe directions are sourced from AmazingRibs.com.

Things You Will Need
grill

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Barbecue
Ingredient: 
Rib
Restriction: 
Low Cholesterol, Low Fat
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
260 Minutes
Servings: 
6
If you have a grill and an hour and a half to kill on a nice afternoon, that’s all you need to grill up some delicious baby back ribs! Grilling ribs can be intimidating, but as you can see from this recipe, it doesn’t have to be. These smoked and barbecues baby back ribs make a great addition to your backyard BBQ party and will make you look like a professional pit master!

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2 Comments

meathead's picture
This page is copied almost word for word from AmazingRibs.com without permission. The entire website is copyrighted. I am very generous in allowing people to use my content WITH PERMISSION AND WITHOUT GIVING ME PROPER CREDIT. Since you never asked permission, please know that you are in violation of US Federal Copyright Laws and you need to remove it immediately.
Samina.Tapia's picture
Hi Meathead, I regret that directions were sourced from your website without permission or credit. Please note that the same has been edited and a credit has been provided at the end of the recipe page as well.