Baby Back Ribs-Memorial Day Weekend

Picked up two racks of baby back ribs at Costco.  I tend to prefer Costco over the local Wegman’s because they remove the silverback for you, saving prep time.

For the past couple of years I’ve gone with the 2-2-1 method (2 hours unwrapped, 2 wrapped and 1 unwrapped) at around 225-250 degrees.

You really can’t go wrong here, they always taste fantastic but I wanted to try more “competition-style” where they are tender but don’t completely fall off the bone  [only where you bite], so I decided to mix it up a bit.

Picked up some new rubs at the local BBQ shop (Mason-Dixon BBQ services;

Meat Church

Coated the Ribs with EVOO and the rubs [~80/20 Wicked Que/Honey Hog BBQ]

Pre-heated the Kamado Joe to 250 degrees, heat deflector and water pan in place and apple wood chucks.

Let the ribs cook at 250 for 3 hours before opening the lid.  At that point I  sprayed them with 50/50 (Apple Juice/Apple Cider Vinegar)  and every 30-45 minutes moving forward

Here is what they looked like after 3 hours:


We had a party to get to and the ribs still needed to soften up a bit so I did use the Texas Crutch (wrap tightly in aluminum foil) after the 4.5-5 hour mark.   Before you close them up though, spray liberally with the apple juice/apple cider vinegar, spray butter and drizzle with honey.

Kept them wrapped in alumnuim foil for ~40 minutes, unwrapped then placed directly on the grill grate.

At this point I coated them with some fantastic BBQ sauce (Big Bob Gibson-who just won the Memphis in May Championship again).   I dilute with alittle bit of apple juice before applying.

BBQ sauce

Continued this for the next hour (coating every 20 minutes).   Pulled the ribs off (~6 hours total grilling time).

On Point BBQ ribs

Came out perfect, nice smoke ring, tender yet enough structure to hold up.

Happy Memorial Day!!!

-OnPoint BBQ

Lunch: Baby Back Ribs

I must say. Fun to be back grilling and blogging.

Picked up this rack of baby back ribs at Wegmans. I removed the silver skin from the back of the ribs using a butter knife and paper towel (important step).

I then coated the ribs with extra virgin olive oil and rubbed with Dizzy Pig’s “Swamp Venom” and “Raising the Steaks” spice.

I preheated my Kamado Joe (Bessie) to 220-225 using peach wood. Smoking under indirect heat with heat deflector and aluminum pan filled with water in place. As mentioned earlier for baby backs I use the 2,1,1 method (2 hrs unwrapped, 1 hr wrapped and 1 hr unwrapped) exclusively and it never fails.

Here is a pic after 2 hrs and right before wrapping in foil. Used spray butter to coat ribs, drizzled honey and sprinkled some brown sugar.

After 1 hour at 220-225 wrapped. The ribs were unwrapped and coated with Kansas City Style BBQ sauce. I usually coat again with 30 minutes left into the cook.

After 4 hours total time, this is what they look like. Perfect. Enough texture to stay on the bone when you pick them up but comes right off when you bite into them. Just what you want.

Lunch time!!


Pork butt up next….Stay tuned


Baby Back Ribs-Quick Post

Not going to elaborate on this one too much since I basically followed my go-to rib recipe posted in detail previously here

In this case I changed from the usual apple smoke to peach wood smoke.  I thought the smoke level was fantastic on this.

2-1-1 method at around 220-250.  Applying the BBQ sauce during the last hour.

Went the easy route on the BBQ sauce and used 60/40 mixture of two sauces that I had lying around.   For the 60% portion I used Sweet baby ray’s original sauce and Two Fat Guys Lava Hot Sauce  for the 40%.  Personally, I think the Lava hot sauce is way too hot for BBQ but I enjoy the overall flavor and wanted to find a way to use it.  Diluting with the Sweet baby ray’s definitely helped.

As usual, these ribs came out perfect and had a refreshing amount of spice to them.



Apple Smoked Baby Back Ribs

This past Sunday we decided to smoke a rack of Baby Back Ribs which we picked up from Wegmans.

As usual, I prepped the ribs by washing under cold running water, patting dry then removing the silver membrane from the back of the ribs (key step).

I typically use a butter knife to get under the membrane and a paper towel to make it easier to pull off (otherwise its pretty slippery).

Coated the ribs with yellow mustard and used two Dizzy Pig Rubs (Dizzy Dust and Red Eye Express). The Dizzy Dust is a staple for me but this was the first time I used the Red Eye Express for Ribs.

Preheated the Kamado Joe (Bessie) to around 220-250 degrees, put the heat deflector in place and added an aluminum pan filled with water for extra moisture.

Added ~4-5 chucks of Apple Wood to the coal and put the ribs on (with rib rack).

Ribs On!

Ribs On!

Smoked these ribs using my golden standard for Baby Back Ribs ~230-250 degrees (2-1-1 method).

After the two hours unwrapped, I coated the ribs with honey, brown sugar and spray butter and wrapped (grill for 1 hour)

About to wrap...

About to wrap…

After the 1 hour wrapped, the ribs were really starting to look nice and tender.  Last step calls for 1 more hour unwrapped (coating with BBQ sauce after unwrapping, w/ 30 minutes remaining and once more before pulling off grill if desired)

This time I used Two Fat Guys BBQ Sauce (Smoky).  I must say, nice work (fat) guys.  Sauce is very tasty.

Not to brag but I think I have settled in to a solid routine with my ribs.  Perfect texture and flavor.   Tender, Juicy and perfect smoke ring.

Served with cornbread and baked beans (eventually need to get around to making these from scratch but this time we used bag and can for each, respectively).

Expecting to grill something this weekend.   Hope everyone had a nice Halloween.  Next two months are my favorite time of the year.

Pre-cut Ribs

Pre-cut Ribs


Complete plate

Complete plate