Suckle Busted Baby Back Ribs
|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)|
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.
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.
10)Allow the ribs to rest for about 10 minutes.
11) Cut between the bones and serve the ribs with more sauce on the side.
The recipe directions are sourced from AmazingRibs.com.