Tim Loves Baby Back Ribs Food

TIM LOVE'S BABY BACK RIBS

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

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.