Okay. I’m sold. The gym and beach can always wait another day.
Bring on that barbecue!
Simple Baby Back Dry Rub
- 2-3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground rosemary
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- Pulse the olive oil and all the other spices and herbs in a food processor to create the rub.
- Season additionally to taste. Reserve.
Brandied Strawberry BBQ Sauce
- 4 cups strawberries skewered
- 2 tablespoons canola oil
- 2-3 cloves garlic minced
- 1 medium sweet onion diced
- 2 1/2 ounces brandy
- 1 cup all-natural ketchup
- 1/3 cup brown sugar packed
- 1/4 cup apple cider vinegar
- 3-4 tablespoons water
- 2 tablespoons dried ground mustard
- 1 tablespoons Worcestershire sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cayenne pepper or to taste
- Kosher salt and freshly ground black pepper to taste
- Preheat the grill to medium high.
- Skewer the strawberries and brush with oil. Lay over direct heat for 1-2 minutes per side, or until char marks are well-defined. Remove and set aside.
- In heavy bottom pan over indirect heat, bring 1 tablespoon of oil to a gentle simmer. Toss in the garlic and onion, then sauté 5-7 minutes or until fragrant and beginning to caramelize.
- Turn down heat of the grill to low-medium and add the grilled strawberries along with all remaining ingredients to the pan. Cook for 20 minutes, stirring regularly, until the sauce thickens.
- Remove the pan from the heat, let cool slightly and puree in a food processor until smooth. Reserve.
A Complete Guide: Grilled Baby Back Ribs and Brandied-Stawberry BBQ Sauce
- 2 slabs baby back ribs trimmed and membranes removed
- Kosher salt
- Canola Oil
- A Bachelor and His Grill's Baby Back Dry Rub
- Hickory wood chips wrapped in tin foil use knife to slit vents in foil packet
- A Bachelor and His Grill's Brandied Strawberry BBQ Sauce
- Lay the trimmed ribs over a plastic wrap-lined baking sheet. Pat the ribs dry with a paper towel. Lightly salt the meat, then brush with olive oil & massage a liberal degree of dry rub across all portions of the slab. Wrap ribs tightly with underlying plastic wrap & marinate 4-6 hours, up to over night.
- Remove ribs from refrigeration 1 hour prior to grilling.
- At least 30 minutes prior to cooking, preheat the grill to low-medium (225 degrees), using the 2-zone cooking method (see notes below). Place your tin foil pouch filled with wood chips in back corner of the hot zone.
- Once the grill is at the proper temperature and smoke is visible, re-wrap the ribs tightly in tin foil, then lay bone-side down over the cool zone grill grates. Cook for 90 minutes, rotating once after 45 minutes.
- Remove ribs from grill and tin foil. Place the ribs back over the cool zone grill grates, unwrapped, bone-side down, for an additional 45 minutes, basting with oil intermittently and rotating every 15 minutes.
- Remove ribs from the grill grates and turn both sides of the grill to maximum heat.
- Slather all sides of ribs with Brandied Strawberry BBQ Sauce for 15 minutes while grilling over direct heat. Baste consistently caramelizing one layer upon another.
- Remove the slab from grill when juices run clear and the internal temp has reached 180 degrees (see additional notes below).
- Place on a cutting board, brush one final time with sauce and rest 10 minutes prior to serving.
1. Ribs meat should not fall off the bone - overcooked.
2. Rib slabs should nearly break when lifted with tongs, not wilt - undercooked.
3. Internal temperature is difficult to measure due to the thinness of the meat, proximity of bones and variances in size from one end of the slab to the other.
4. With a toothpick inserted, juices should run clear and if cut into for a sneak peek, the meat should appear white with no pink remaining.
5. If able to accurately measure internal temp, remove from grill when ribs reach 180 degrees.