The weather over the holiday weekend didn’t exactly cooperate and I found myself with just a short break in the rain to do a rack of ribs. I had been planing to do the rack with the 2-1-1- method, but it didn’t look like I had that kind of time. So I kept the technique, but bumped up the temperature to shorten the cook.
1 rack of baby back ribs
Rub of your choice
Sauce of your choice
Set your grill up for a raised direct cook at medium-ish heat (325°F). On the Big Green Egg this meant barely filling the fire ring with lump charcoal and using an extender to raise the cooking grate further from the heat.
While the grill is heating up, dust your ribs generously on both sides with rub (Dizzy Pig’s Dizzy Dust in this case).
When the grill is ready, add your smoking wood (guava this time) and wait until the smoke turns from white (bad) to blue (good). Than arrange your rack on the cooking grate bone side down. Close the lid and let them cook for 2 hours.
Lay out a sheet of heavy-duty foil big enough to wrap the rack in and pour 1/4 cup of barbecue sauce (cheap store brand this time) down the middle of it. Put rack on foil meat side down. Wrap tightly and return to grill for 1/2 hour.
Remove ribs from foil and put back on grill meat side up. Sauce ribs and let cook another 1/2 hour, until meat has pulled back from the ends of the bones and is very tender.
Let rest 10 minutes before serving.
I was afraid the extra heat would dry out the ribs, but they were tender and tasty. Funny thing is that I was in such a rush to get the ribs on that I forgot to remove the membrane on the bone side. Normally this is a no-no as it can get tough and unpleasant to eat, but the extra heat crisped the membrane to the point that it was almost like skin on a chicken. It gave a nice extra bit of texture and it seemed like it helped to hold the juices in.
I did have to dock myself 1/2 a star for the store-bought sauce. Not a winner.