Tim Loves Baby Back Ribs Food

TIM LOVE'S BABY BACK RIBS

Tim Love's Baby Back Ribs image

Tim Love's rib rules are few, but strict: Don't par-boil, rub liberally but never sauce, and once they're smoking, keep your hands off.

Provided by Tim Love

Categories Smoker Pork Rib Grill/Barbecue Dinner Pork

Number Of Ingredients 12

Ingredients

1/2 rack baby back pork ribs
For the rub:
1 cup guajillo chile powder
1 cup kosher salt
3/4 cup black pepper, cracked
1/2 cup ground cumin
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves, finely chopped
1/4 cup garlic powder
1 cup white sugar
Special equipment:
Hardwood chips or chunks, preferably whole pecan wood

Steps:

Prepare the grill for indirect heat:
If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
Prepare the ribs:
Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
Prepare the rub:
In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
Generously season ribs with the mixture, rubbing onto both sides of the rack.
Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.

FIRST-TIMER'S BABY BACK RIBS

First-Timer's Baby Back Ribs image

From Stephen Raichlen's "Primal Grill" on PBS. Spotlights all three of the major rib techniques: a dry rub, a mop sauce, and a barbecue sauce. Raichlen guarantees good results, even for the most inexperienced griller. Goes really well with Raichlen's Lemon Brown Sugar Barbecue Sauce at http://primalgrill.org/htdocs/ribs.html.

Provided by DrGaellon

Categories Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 (2 -2 1/2 lb) baby back rib racks
1/2 cup barbecue sauce
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 tablespoons paprika
2 tablespoons brown sugar
2 teaspoons onion powder
2 teaspoons mustard powder
1/2 teaspoon celery seed, crushed in a mortar and pestle
3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons Bourbon or 3 tablespoons apple cider
3 tablespoons soy sauce

Steps:

If your butcher hasn't done it, pull the membrane off the bone side of the rack. Use a sharp knife to lift the membrane, then grab hold with a paper towel and pull it off.
Combine rub ingredients in a bowl and mix well. Apply rub heavily to both sides of ribs. Refrigerate 2-4 hours. Meanwhile, soak hardwood chips (hickory or apple) in cold water.
Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs in a rib rack, and stand the rack over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat.
For the mop sauce, melt the butter in a nonreactive saucepan. Add the cider, bourbon (or additional apple cider) and soy sauce. Keep warm until ready to use.
Once the ribs have been cooking about 45 minutes, use a barbecue mop to baste the racks. Baste every 15-20 minutes for an additional 45-60 minutes. When done, the meat will have shrunken away, exposing the ends of the bones by about 1/4".
Transfer the meat from the rack to lay directly over the coals. Brush with barbecue sauce and cook an additional 1-3 minutes, until the sauce browns and bubbles.
Transfer meat to a cutting board or platter. Rest 10 minutes, then cut racks in half, or into individual ribs. Serve with additional barbecue sauce on the side.

Nutrition Facts : Calories 1470.8, Fat 117.2, SaturatedFat 45.3, Cholesterol 390.3, Sodium 4844.2, Carbohydrate 16.1, Fiber 2.5, Sugar 9, Protein 76.5

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