Kamado Grills are great for maintaining a low and slow cook at temperatures of between 95-120C (= 200-250F) for smoking. Using indirect cooking on a Kamado-style grill (such as a Big Green Egg, Kamado Joe or Quinta Kamado), it’s possible to make tender, perfectly cooked baby back ribs. However this recipe for BBQ Baby Back Pork Ribs can also be cooked well on a Weber or other traditional style kettle barbecue using an indirect heat setting.
First Step: Remove the membrane from the bone side of the baby back ribs. You may find that if you bought the ribs from a UK supermarket, the membrane has already been removed.
Fresh baby back ribs, with Dijon mustard at the ready
If you are struggling to remove the membrane, this paper towel method is the best:
Second Step: Spread a thin layer of Dijon mustard on both sides of the ribs.
Baby back ribs covered in Dijon Mustard, ready for Rub to be applied
Third Step: Sprinkle over the World’s Best BBQ Rub for Pork Ribs on both sides generously, then rub into the meat.
BBQ Baby Back Pork Ribs prepared with World’s Best BBQ Rub!
Fourth Step: Get the grill heating to around 120C (= 250F). We like to use this electric charcoal starter to get things going quickly. When the lump charcoal begins to turn grey, remove the starter, and build the charcoal into a “volcano” shape, so that air can flow through the middle without obstruction. Add a few wood chips of your choice (apple wood chips work well).
Getting the fire started using an electric charcoal starter
Fifth Step: Put on your indirect heat deflector or place setting. This is crucial as the aim is to smoke the ribs, not sear them or grill them directly. Don’t forget to also put the grill on!
Sixth Step: Once the temperature is stable at between 115C (= 240F) and 125C (= 260F), put the ribs on the grill for two hours, uncovered. Spritz at regular 30 minute intervals with a mix of 3 parts apple juice to 1 part apple cider vinegar (or white wine vinegar).
Seventh Step: Wrap the ribs in foil, and before closing up the foil “packet” you have created, add a tablespoon or so of unsalted butter, a teaspoon or two of honey, and 50ml apple juice on top of the ribs. Put back on the grill (still at 115-125C = 240-260C) for one hour.
Eighth Step: Close all the vents on your grill completely. Take the ribs out of the foil packets, carefully disposing of any excess hot liquid. Cover the ribs in your favourite BBQ sauce. Place the ribs back on the grill for thirty minutes. The grill will cool down over time, but the ribs will use this time to rest properly and to make the BBQ sauce tacky, sticky and shiny.
BBQ Baby Back Pork Ribs ready to eat – finger lickin’ good!