Contact Us
Adapted from https://food52.com/ recipes/21963-salt-pepper-babyback-ribs
It’s grilling season again, and this year I started with a very simple favorite:
INGREDIENTS
3 Racks of baby back ribs
Rub:
4 Tbsp. Kosher salt
2 Tbsp. Pepper
2 Tbsp. Garlic powder
2 Tbsp. Brown sugar
INSTRUCTIONS
Mix together the rub ingredients first. The amount is approximate; you might want a little more at the same ratio.
Cut the racks of ribs roughly in half for easier handling, and trim off the silverskin (hint: cut one end free, grab with a paper towel, and pull) and any excess fat. Coat liberally on both sides with rub, and place in a covered dish in the fridge for at least an hour (longer is OK). Remove from fridge about an hour before cooking.
Heat grill to medium-low (about 350-400° F) and oil the grills. Start the ribs bone-side down and cook for about 20 minutes. Flip and cook for about 15 minutes, then start testing temperature for doneness, using a very thin instant-read probe thermometer (to avoid hitting any of the bones). Remove when meat is at about 190°F and let rest for at least 15 minutes.
Cut individual ribs and serve. You can add sauce if you like, but they’re delicious just like this.
