We came South for the Holidays to visit with family, enjoy some nice sunshine, and to eat some great tasting food! Master Griller Lee Rahn and family invited us over to sample some of his Babyback Ribs.
Let me tell you – THEY WERE TOTALLY AWESOME!
When you see the recipe, you’ll understand why they may not be particularly healthy, but man-o-man alive, the flavor and texture were beyond compare.
Unfortunately, we did not capture on video the preparation of the ribs where Lee makes and applies the rub, but nonetheless, you should be able to follow this recipe and come up with some great ribs for your culinary enjoyment.
Here’s how to do it:
- Big Green Egg or similar smoker/griller
- Natural lump coal
- Woodchips (optional)
- Temperature sensor
- Spray bottle.
- 4 slabs of babyback ribs
- 1/3 cup salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- Pepper (enough to sprinkle on)
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
- Layer your coal into the Big Green Egg grill and optionally add wood chips for flavor. Get the grill started, targeting 250 deg F.
- Mix the salt, sugar, and brown sugar together in a bowl. Combine well to create the rub.
- Use your hands to rub the mixture into the ribs.
- Sprinkle pepper on the meat.
- Sit the ribs aside until they warm to room temperature.
- Mix the apple juice and apple cider in the spray bottle.
- Once the grill reaches 250, and the slabs are at room temperature, place them on the grill for 4/12 to 5 hours.
- Make sure the grill stays steady at 250. Every 30 minutes or so, spray the ribs with the apple juice/cider mix, turn the slabs.
And, there you have it! The best darn ribs EVER!