Sunday, April 27, 2008

Baby Back Ribs - Free to Roam Pork

This is a Baby-Back Rib cook based on 4 half-slabs using a modified Kansas City style. Lower in fat, they cook faster and you lose NO flavor or quality.
Ingredients2 racks Baby-Back Ribs – Free to roam
Bad Byron’s Butt Rub
Brown Sugar
Barbeque Sauce
Olive Oil
100% Apple Juice

Preparation Directions
1. First Cook:
a. Cut slabs in half and remove membrane using a paper towel
b. Drizzle on some extra virgin olive oil and rub
c. Sprinkle on Bad Byron’s Butt Rub (to taste) and press into ribs
d. Set aside for cooking
2. Steeping:a. Tear off 4 pieces of foil large enough to wrap the half slabs and stack.
b. Sprinkle brown sugar equal to length of rib
c. Drizzle honey on the sugar and place rib on foil (concave)
d. Repeat on the top of the rib.
e. Form a basket with the first piece of foil
f. Drizzle about a half cup of Apple Juice onto the rib and cover in a second piece of foil (wrap it lightly like a package and set aside for next round of cooking
g. Repeat for each slab
h. See Barbeque (Final Cook) for final steps.

Cooking Directions
1. Fire up BGE and Pre-Heat to 275-300 degrees
2. Insert Plate setter, drip pan, grate and rib rack
3. Stabilize temperature while you prepare the ribs
4. First Cook - Add ribs to rib rack and close lid and Cook at 275-300 degrees for 2.5 hours; Remove from Rack and prepare for Steeping
5. Steeping Stage- Place steeping packets on the grate and close lid. Cook for 60 minutes (you CAN look to make sure apple juice has not all evaporated but BE CAREFUL!). Remove and unwrap ribs

6. Barbeque (Final Cook) - Place Ribs on Grate and smother with Barbeque sauce, Flip and repeat the cook 15 minutes and repeat steps a and b. Cook 15 minutes and remove from grill. Let rest, slice and serve.