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Home > Recipe Pit > Ribs



Here is my personal recipe for some "falling off the bone", Baby Back ribs.


The RIBZ should be true baby back ribs. You should have a filet knife to remove the membrane on the inside of the slab.

Start by taking the tip of the knife and running it along each bone, cutting through the membrane and into the bone. Start at the tip of each bone and start cutting a strip of membrane/fat, the width of each bone you already sliced down both sides of.

After you have enough cut, you can grab it with your fingers and pull it back while using the filleting technique to cut it the rest of the way off. Trim off any other excess fat and rinse the meat under cold water, pat dry with paper towels.

Now comes the personalization of the presentation!


You can do this many ways, I have found that if you marinade overnight in a Ziploc bag, laying flat or even in a special Tupperware marinade container, you will have better flavor when the ribs are finished. My marinade consists of the following: McCormick Season-All, Seasoned Salt, Spicy, 7.25-Ounce Unit (Pack of 12)t, McCormick Garlic Powder, 21-Ounce Units (Pack of 3), freshly ground McCormick Peppercorns, a sprinkle of McCormick California Style Coarse Grind Blend Lemon Pepper with Garlic & Onion, 4.87-Ounce Unit and finally a couple splashes of Wrights liquid smoke household. Rub everything but the fresh ground pepper and liquid smoke into the meat. Add 3/4 cup of water for each bag of 1 slab, halved. Add the smoke to the water. Marinate over night or a few hours, whatever your schedule can fit. Try to turn the bag every once in a while.
Remove from marinade, discard the old marinade. Grind on some fresh pepper and a dash of salt.


Place ribs in a baking pan on a rack with the meat side up. Add 3/4 cup water and a dash of Wrights liquid smoke household. Seal tightly with Reynolds Aluminum 28 Reynolds Wrap Heavy-Duty Aluminum Foil. Bake at 225 degrees for about  1 hour (1 1/2 for frozen BABY BACK ribs), turning ribs over every 20-30 minutes.

Use light foil and you will tear it about the second time you peel it open to turn, then you will be BAKING and not steaming!

Prepare your charcoal grill or Weber 3741001 Genesis E-310 Propane Gas Grill, Black in anticipation of the steaming finish. You can add pre-soaked hickory chunks to either grill and be sure to char these ribs up over INDIRECT HEAT! Grill for about 15-45 minutes adding any sauce you might want to use. I've instituted using a rib rack and will follow up on this later. Don't leave this unattended or you will have wasted all your time and meat. If you want detailed instructions about how to grill them, just ask. See the smoker chip box and the charcoal on the right side and the meat on the left? You can do ALL the smoking/cooking ON THE GRILL if you can regulate your temperatures between 225 F and 250 F and keep the wood from burning. Burning wood will acidify the ribs.


NO TOOLS REQUIRED as the meat will be falling off the bones and your mouth will be watering for your tasty culinary reward! Serve with warmed BBQ sauce, steamed corn on the cob and a nice salad. There you have it!

The two cooking processes can be done separate. If you plan on grilling them later in the day just let them cool and refrigerate in between cooking's.

Bless us oh lord, for these gifts which we are about to receive, from thy bounty, through Christ our Lord. Amen. Visit Hickory Works!

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