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06/11/07 21:46
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Grilled Baby Back Ribs
05/27/07 21:42 Filed in: Pork
Best Ever - Barbecue
Ribs
2-1/4 lb. slab of pork back ribs
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
Rib Seasoning: Mix together 1 Tbsp Wee Willy’s Dry Marinade #1, 1 Tbsp Dry Marinade, Sweet Formula and 2 Tbsp Dry Marinade #3 (Like it spicy? Try Formula #2)
Gather cooking spray, sm. foil pan, and Wee Willy’s World Champion BBQ Sauce.
If using charcoal, build an indirect fire. Preheat grill to med. (300˚ to 325˚). When using a gas grill, turn to low after preheating.
Remove papery skin from backside of ribs. Brush Wee Willy’s White Barbeque Sauce on both sides. Sprinkle the blend of Wee Willy’s Dry Rub Marinades on both sides; use 2/3 on the meaty side and 1/3 on the bone side. Let rest 20 min. before rubbing dry marinade into the ribs evenly, or wrap tightly in plastic wrap and refrigerate up to 24 hours.
Spray ribs lightly with cooking spray. Lay ribs bone side down on cooking grate. Tip: When using a gas grill, the warming rack works great for cooking ribs. Place a sm. foil pan on the cooking grate above the fire, but not touching the ribs. Add wood chunks as desired, or use wood smoking pellets like we do. If using a gas grill, be sure to watch for flare-ups. Cover the grill and cook for 1 hour, then rotate ribs 180˚. Cover and cook 15 to 40 min. more or until tender and the rib tips start to pull back. Remove from the grill and let rest 5 to 10 min. Cut between the bones and serve with Wee Willy’s World Champion Barbecue Sauce and Wee Willy’s White Barbecue Sauce on the side. They will be as moist on the outside as they are in the inside. Enjoy!
2-1/4 lb. slab of pork back ribs
3 Tbsp Wee Willy’s White Barbecue Dipping Sauce
Rib Seasoning: Mix together 1 Tbsp Wee Willy’s Dry Marinade #1, 1 Tbsp Dry Marinade, Sweet Formula and 2 Tbsp Dry Marinade #3 (Like it spicy? Try Formula #2)
Gather cooking spray, sm. foil pan, and Wee Willy’s World Champion BBQ Sauce.
If using charcoal, build an indirect fire. Preheat grill to med. (300˚ to 325˚). When using a gas grill, turn to low after preheating.
Remove papery skin from backside of ribs. Brush Wee Willy’s White Barbeque Sauce on both sides. Sprinkle the blend of Wee Willy’s Dry Rub Marinades on both sides; use 2/3 on the meaty side and 1/3 on the bone side. Let rest 20 min. before rubbing dry marinade into the ribs evenly, or wrap tightly in plastic wrap and refrigerate up to 24 hours.
Spray ribs lightly with cooking spray. Lay ribs bone side down on cooking grate. Tip: When using a gas grill, the warming rack works great for cooking ribs. Place a sm. foil pan on the cooking grate above the fire, but not touching the ribs. Add wood chunks as desired, or use wood smoking pellets like we do. If using a gas grill, be sure to watch for flare-ups. Cover the grill and cook for 1 hour, then rotate ribs 180˚. Cover and cook 15 to 40 min. more or until tender and the rib tips start to pull back. Remove from the grill and let rest 5 to 10 min. Cut between the bones and serve with Wee Willy’s World Champion Barbecue Sauce and Wee Willy’s White Barbecue Sauce on the side. They will be as moist on the outside as they are in the inside. Enjoy!