Father's Day Baby Back Ribs
I'm not a master on the smoker, at all, so I make Father's Day Baby Back Ribs on an infrared gas grill, basted with the best Sweet Barbecue Sauce I’ve ever tasted. What better way to thank all of the fathers, and father figures, in your life than with a slow-cooked, fall-off-the-bone, yummy meal?
Elements
2 RACKS BABY BACK RIBS
2 TABLESPOONS LAWRY’S® SEASONED SALT
1 TABLESPOON GARLIC POWDER
1 -1/2 TABLESPOONS BLACK PEPPER
1 TABLESPOON SEA SALT
1 TABLESPOON PAPRIKA
1/2 CUP BUTTER, SLICED INTO 8 TABS
2 TABLESPOONS LIGHT BROWN SUGAR
1/4 CUP APPLE CIDER VINEGAR, IN A SPRAY BOTTLE
SWEET BARBECUE SAUCE
Directions
Open the lid to your grill to ensure ignition, then ignite two burners and close the lid.
Preheat the grill to 325°F (163°C).
Place the racks of ribs on a parchment-lined or foil-lined baking sheet.
Lightly season the ribs with black pepper; generously season with sea salt, garlic powder, seasoned salt, and paprika.
Once the grill is preheated, place the racks of ribs on the grill, bone side down, and close the lid; cook for 30 minutes.
After 30 minutes, raise the lid, spray with apple cider vinegar, add the butter evenyl across both racks of ribs, sprinkle with brown sugar, and close the lid; cook for another 30 minutes. this helps to achieve a nice red color and crust.
Open the grill lid occasionally to spray the ribs with apple cider vinegar and allow air to circulate, as dripping grease may cause the temperature to rise.
After 90 minutes, remove the ribs from the grill, baste with sweet barbecue sauce, and wrap in extra-heavy foil; use gloves to prevent burns.
Return the ribs to the grill, bone side down again, and reduce heat to 250°F (121°C). the slower you cook them, the better.
Allow the ribs to cook for an additional 2 hours. you want the internal temperature to reach
190°F-195°F.Open the foil and baste the ribs with more sauce; close and cook for 30 minutes.
Serve hot with a side of extra barbecue sauce.