Røget grillet baby ryg ribben

Smoky Grilled Baby Back Ribs

Servings

4

Prep Time

15 minutes

Cook Time

3 hours

Calories

560

Cuisine

American BBQ

Category

Main Course

Nothing says BBQ like a plate of smoky, tender baby back ribs straight off the grill. 


These ribs are seasoned with a flavorful dry rub that infuses them with just the right balance of spice and sweetness. 


The slow, indirect grilling method ensures the meat stays moist while developing that signature smoky crust. To finish, a rich barbecue sauce is brushed on during the last stages of cooking, caramelizing into a sticky, finger-licking glaze.


Perfect for summer cookouts, game-day gatherings, or just a satisfying weekend feast, these ribs will steal the show at any meal. 


Pair them with classic sides like coleslaw, baked beans, or cornbread to complete your BBQ spread. 


Whether you're a seasoned grill master or a beginner, this foolproof method guarantees ribs that are juicy, smoky, and absolutely irresistible.


Smoky Grilled Baby Back Ribs

Ingredients

  • 2 racks baby back ribs

  • 1/4 cup brown sugar

  • 1 tablespoon smoked paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 teaspoon cayenne pepper

  • 1 teaspoon mustard powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1 cup barbecue sauce (your choice)

  • 1/4 cup apple cider vinegar

  • 1/4 cup honey

  • 1 tablespoon Worcestershire sauce

Directions

  1. Remove the membrane from the back of the ribs for tenderness.

  2. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne, mustard powder, cumin, and chili powder.

  3. Rub the spice mix generously over both sides of the ribs. Let sit for at least 1 hour (overnight for best results).

  4. Preheat grill to 250°F (120°C) for indirect grilling.

  5. Place ribs on the grill, bone side down. Cover and cook for 2.5-3 hours, maintaining a steady temperature.

  6. In a saucepan, mix barbecue sauce, apple cider vinegar, honey, and Worcestershire sauce. Simmer for 5 minutes.

  7. During the last 30 minutes of grilling, brush the ribs with sauce every 10 minutes.

  8. Remove ribs from grill, let them rest for 10 minutes, then slice and serve.

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10 tip til, når du laver mad til denne skål

  1. Fjern membranen fra ribbenene for maksimal ømhed.

  2. Lad krydderiet gnide sidde på ribbenene natten over for dybere smag.

  3. Oprethold en konsekvent grilltemperatur på ca. 250 ° F.

  4. Brug indirekte varme til at forhindre, at ribbenene brænder.

  5. Pakk ribbenene i folie halvvejs gennem madlavning for ekstra fugt.

  6. Brug træchips (som Hickory eller Applewood) til ekstra røget smag.

  7. Ikke sauce for tidligt; Påfør i de sidste 30 minutter for at undgå at brænde.

  8. Lad ribbenene hvile i 10 minutter, før du skærer for at bevare juice.

  9. Hold en vandpande i grillen for at opretholde fugt.

  10. Brug et kødtermometer for at sikre, at ribben når 190 ° F til den bedste struktur.

Server det med forslag

  • Klassisk coleslaw

  • Bagt bønner

  • Majsbrød

  • Grillet majs på kobben

  • Mac og ost

  • Kartoffelsalat

  • Pickles og løg

FAQ'er

Spørgsmål: Hvor længe skal jeg koge baby ryg ribben på grillen?
EN: For de bedste resultater skal du koge baby ryg ribben på en grill ved 107 ° C (107 ° C) i ca. 3 til 4 timer ved hjælp af indirekte varme.

Spørgsmål: Skal jeg pakke mine ribben i folie, mens jeg griller?
EN: Indpakning af ribben i folie ("Texas Crutch") hjælper med at bevare fugt og fremskynder madlavning. Pakk dem i løbet af de sidste 1-2 timer for udbudsresultater.

Spørgsmål: Hvordan ved jeg, hvornår mine ribben er færdige?
EN: Ribben udføres, når de når en intern temperatur på 88-96 ° C 190-205 ° F), og kødet trækker let væk fra knoglen.

Spørgsmål: Hvilken type træ er bedst til ryge ribben?
EN: Hickory, Applewood, Cherry og Pecan Woods tilføjer stor smag til baby -ryg ribben. Eksperiment for at finde din favorit.

Spørgsmål: Skal jeg marinere eller tørre gnide mine ribben?
EN: Begge muligheder fungerer godt! En tør gnidning skaber en smagfuld skorpe, mens marinering tilføjer dybere krydderier og ømhed.

Spørgsmål: Hvordan kan jeg holde mine ribben fugtige på grillen?
EN: Brug en vandpande i grillen og spritz ribbenene lejlighedsvis med æblejuice eller eddike for at bevare fugt.

Spørgsmål: Kan jeg koge baby tilbage ribben hurtigere?
EN: For en hurtigere metode skal du øge varmen til 149 ° C) og koge i cirka 2 timer, men de er muligvis mindre mørt end den lave og langsomme metode.

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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