Cooked on a Weber Kettle Grill!
Ingredients
rack of baby back ribs
seasoning rub of your choice
charcoal, enough to fill 2 char-baskets
Directions
Generously season ribs with a rub of your choice. If done ahead, place on a sheet pan, cover with plastic, and refrigerate for several hours or overnight. Remove ribs from the refrigerator and allow to come to room temperature before grilling.
Fill two char-baskets and place in a Weber Kettle Grill on each side of a disposable aluminum drip pan filled about halfway with water. In a charcoal chimney starter, light 8 briquettes. When they’re glowing hot and ashed over, place 4 briquettes in each char-basket. Fully open the bottom grill vent and lid, then place cover on the grill. When temperature reaches 185°, add 1 chunk of hickory to each char-basket. Place lid back on the grill, reduce airflow in bottom and lid vents to 50% and bring to a temperature of 250°.
Remove lid and place ribs directly on top rack, bone-side down. Place lid back on the grill, dome vent perpendicular to the ribs (closest to one end, not to the side of the ribs). Closely monitor temperature, adjusting bottom vent as necessary to reduce or increase airflow to maintain an average temperature of 250°, adding charcoal briquettes a few at a time as needed, and cook ribs for 2 to 3 hours or until done.
Generously brush or spoon sauce of your choice over top of ribs 30 minutes before done cooking.
Ribs are cooked when the meat has pulled back off the bone on one side of the rack and will bend to almost a 90° angle when picked up in the center of the rack with a pair of tongs or a toothpick will slide into the meat with little to no resistance. Gently transfer ribs to a sheet pan or cutting board, cover the grill, and close the vents Cover ribs with foil and let rest for 15 minutes.
Slice ribs into portions and serve with extra sauce.
Note: For spare ribs (St. Louis cut), follow directions but increase cook time to about 5 to 6 hours.