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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

BABY BACK RIBS, FOIL-WRAPPED Recipe

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This recipe for BABY BACK RIBS, FOIL-WRAPPED is from Don and Dar Josephs' Favorite Recipes (and a few more), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rub:
2 tsp. Cumin
2 tsp. Garlic Powder
1 tsp. Paprika
2 tsp. Thyme
1 Tbsp. Kosher Salt
1/2 tsp. Black Pepper

2 Full Racks Baby Back Ribs
Partial bottle of Favorite Store Bought BBQ Sauce (I use Sweet Baby Ray's)

1 Handful Hickory Wood Chips
Smoker box for gas grills
Heavy-Duty Aluminum Foil(18" wide)
Directions:
Directions:
Soak wood chips in water for at least 30-minutes.

Preheat grill to medium-high (375-400 degrees) for direct. Brush grates clean.

In small jar, combine Rub ingredients, close lid and shake.

Trim membrane sheath from bone side of rib racks by inserting sharp knife between membrane and rib at small end of rack. Lift and loosen membrane until it breaks free, then grab it with dry paper towel and pull it off. Season ribs with rub sprinkled evenly over both sides. However, to prevent ribs from becoming too spicy and dark, do not rub spices onto ribs. Double wrap each rack with 18"x24" aluminum foil, being careful to seal packets.

Lay ribs on grill. Close lid and cook for 1-hour turning packets once or twice for even cooking, making sure not to pierce the foil. Remove packets and let rest for about 10-minutes. Carefully open packets, remove ribs and discard rendered fat and foil.

Drain wood chips and add to charcoal or to smoker box if using gas grill, and close lid. When wood begins to smoke, return rib racks to grill bone side down. Close lid and cook for 10-12 minutes turning and basting once or twice with BBQ sauce.

Ribs should begin to separate from some bone ends and be fork tender. If not, continue cooking and testing. Serve racks whole, or cut between each rib and pile individually onto suitable platter.

 

 

 

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