Memorial Day is here! If you asked people to name the top 5 things they associate with Memorial Day, I'm willing to bet that BBQs would be on the list. Of course the day is first and foremost to remember veterans and those who died for our freedoms, but BBQs, swimming, and camping would top my list as well.
Today I'm here to share a super easy, delicious, classic Baby Back Ribs recipe. These tips come straight from my dad, the grill master himself (who somehow managed to avoid the camera the entire time, the sneaky man!). This recipe is great for all summer BBQ parties, whether you're a grill expert or an amateur like me.
To start with, you have to think about the ribs themselves. If you don't have high-quality meat, your ribs won't taste as great no matter how you season or grill them. I shopped at my local Walmart to get Farmland/Smithfield Baby Back Ribs. They were very reasonably priced, plus you can get a dollar off Baby Back Ribs and St. Louis Style Ribs by using this coupon from coupons.com (click HERE to get your coupon while supplies last!).
How to cook ribs:
First, rinse the ribs. I cut mine in half to minimize grill time.
Then, liberally sprinkle your favorite dry rub onto the ribs and pat it into the meat. There's no such thing as too much dry rub!
Triple wrap the ribs in tin foil. We added a few ounces of apple juice as we wrapped them to crunch the ribs (if you're new to grilling, crunching means adding moisture to reduce the required cooking time).
Place the tin foil wrap directly on the grill, which should be at about 225 degrees.
Cook for about an hour and a half, or until the internal rib temperature is 160. You also know they're almost done when they start smelling really good!
Remove the foil and place ribs directly on the grill surface (still at 225 degrees). Brush barbecue sauce liberally on the tops of the ribs (don't let the sauce drip down too much or the fire will flare up and burn the ribs).
Cook until the ribs are seared on the outside and the barbecue sauce begins to look caramelized on top (again, the internal temperature should be at least 160). Meat should easily pull off the bones, but not be falling off.
My dad insisted on titling this recipe "Ribs That'll Make Your Man Come Running" haha. He's a crack up. And, for the record, I'm not a man, but I would come running for these ribs too :)
For more grilling tips and recipes, go to readysetribs.com - experts there have provided everything you need, from how to distinguish between different types of ribs to crowd-pleasing summer recipes.
Happy Memorial Day!