Baby back pork ribs- precook go to recipe?

The grocery store here has a sale on baby back pork ribs for $2.69 #. Share some of your go to recipes for precooking, than finishing them off on the grill. I have a hankering for some ribs but have never had much success trying to slow cook them, indirect heat, on the grill. So I'm looking for a precook first, then finish them off on the grill.

 

We just rub them with dry seasonings wrap in foli, put on a cookie sheet. in the oven at 250 for a few hours then finish on the grill.

 

That's really all there is to it, Joe, if you don't have a smoker. Find a rub (or paste) you like, par-bake, chill to set, grill. And if using a mop just hit the meat once on each side prior to taking 'em off.

 

Define a few hours.

 

i will have to ask my husband

 

2.5 hours. IMO they need a liltte liquid in the foil, like a splash of beer or even water. But I love low and slow in the oven, then I coat them with sauce and throw on the grill for char and color.

 

I've used the same wrap and bake with pretty good success before finishing (and basting with BBQ sauce) on the propane grill. (I'm hoping we won't get into dry vs. wet here.) It really bothers me, however, to resort to the oven when I somehow feel they should be 100% cooked on the grill. You can also boil the ribs first, but we all know that's somewhere between cheating and a sin! I'm now using the Big Green Egg with great success on steaks, burgers, chicken, corn, etc., but have yet to try it on ribs. Soon!

 

Well a word of advice---

Remove the membrane on the back of the Ribs--It will make for a better fall off the bone rib--Here is a show how--

http://www.weber.com/weber-nation/grill-skills/mastering-ribs/rib-prep/removing-the-membrane-from-baby-back-ribs

 

Oh, liquid smoke sucks.

Way too many no-single-answer-is-"right" debates in the whole realm of "barbecue," indeed. Like pizza.

I think par-bake is kosher since most folks don't have the time or skill or inclination or equipment to do an actual "barbecue." Yet everyone has an oven and some kind of grill, be it gas or wood/charcoal. The idea is to render a tough piece tender w/o turning it into mush; low-slow, whether wet or dry, be it shanks or short ribs, brisket or ribs or tri-tip.

 

Here's a good link about removing the membrane: http://amazingribs.com/tips_and_technique/skin_n_trim.html Other than that, there are approximately ten zillion websites and recipes, so good luck and let us know how they turn out. (Oh, most of the baby back ribs I've gotten lately don't have the membrane attached.) This is making me hungry!

 

6 hours on the smoker...3 hours in the smoke, then 2 hours wrapped in foil (I use pineapple juice and honey), then one hour unwrapped to finish. Always come out great. Got nine racks ready to go for 4th...

 

I don't really like grilling much. I know, I know, sacrilege. It's just messy and a PITA for me. Though I have a smoker I like to use every so often. And every year I try to grill more. But the kitchen is inconveniently located for outdoor cooking....

What I do for ribs is throw them in a crock pot with a bottle (ish, depends on how many ribs) of bbq sauce on low for ~6 hours and then throw in the oven for 40 minutes to dry/brown. I think they're tasty and my husband likes them too. But we don't eat ribs often. (this was the only way I felt comfortable cooking the ribs from the feral pigs my husband has hunted -that meat is SOOOOOO super lean, I thought wet + low & slow was the only way I could prepare it)

 

I slather the ribs with mustard (yellow), then put the rub on heavy, wrap them in plastic wrap and put them in the fridge the night before.

 

I use mustard also to tame catfish taste

Smother it with yellow mustard overnite in fridge then take out dip in eggwash then goldendip deepfry

Yummy

 

I'm assuming that is a typo because even Google doesn't know what carfish is.

 

Dijon on salmon is a time honored FRENCH tradition. How frou frou. lol

 

I'm thinking catfish, and that the mustard takes the "muddy" taste out of non farm raised.

 

yes corrected

 

yes...fresh catch off of pier is only way to go..At least for me

 

I've spent hours slow cooking ribs but when I find the foil method works great if you don't want to deal with that. This recipe from Weber has never failed me

http://www.weber.com/recipes/pork/foil-wrapped-baby-back-ribs