3-Hour Appetizer Ribs Recipe

Prep

Baby backs are great for this recipe.

Trim and Season:  Remove any large areas of fat from the ribs and remove the membrane from the back of the ribs (if it’s there). To remove the membrane, slip a butter knife between the membrane and the bone or flesh and create an opening large enough to grab. Continue pulling, throwing in a twist as needed, until the membrane is removed. Sprinkle the full rack, top and bottom, with 1/2 tsp Kosher salt per pound and let sit in the refrigerator, uncovered, for a minimum of 4-6 hours.

Once the dry brine is complete, slice the rack into individual ribs.  Try to cut as evenly between bones as possible to keep meat on both sides.  Once single ribs have been cut, apply your favorite salt-free rub to each rib, covering generously.  Looking for a salt-free rub? We have two flavors to choose from!

Cook

We’re going to cook these ribs low ‘n slow to give the meat time to get nice and tender and to ensure a good smoky flavor. Click here for low & slow/225° F lighting instructions for the Slow ‘N Sear and be sure to add water to the water reservoir to enhance smoke adhesion. Now’s the time to add a couple chunks of wood, or chips, as you prefer.

Once the grill is at 225° F and you have clean smoke, add the ribs to the indirect side of the grill. Make sure there is about an inch between each rib so they cook evenly. Cook for about 2 1/2 hours or until they are almost at bite-through tenderness.

Since our usual measure of when ribs are done (the bend test) doesn’t apply here, you’ll want to probe the meat on the rib for tenderness. A fork, knife, or thermometer probe will work great. Insert into the meat and feel how much resistance there is. If the probe or utensil enters easily, you’re ready for the sauce.

Slather each rib with your favorite sauce, and cook for another 30 minutes. At that point the sauce will be nice and caramelized and ooey-gooey to perfection.

Remove the ribs from the grill and dig in!