Grilled Baby back Ribs

SoCalTim

Had dinner at a small bbq joint called 'Big Poppa's bbq' .. older black man and his wife run the place. I ordered the baby backs ribs and was completely surprised.

The kitchen is surrounded by glass, but you could see Big Poppa prep and cook.

He pulled some ribs out of the refrigerator and grilled/finished them on the grill about 5 to about 7 minutes on the flame.

I've never seen ribs done this way before, I asked him and he told me that this is the way his daddy used to make them back in Louisiana.

He said he smoked the ribs for about 4 hrs or so, wrapped them in plastic wrap, (after they cooled) them finished them on the grill when they were ordered.

Curious as to if anyone has ever made baby backs this way before ... they were INCREDIBLE!

I'm posting a picture, but I know it won't do them justice.

Lit

I always sauce then finish mine direct. These came off like an hour ago.

SoCalTim

@Lit ... I like that, how long do you let them go?

FATC1TY

He's doing that more for food service and speed, but it's nothing too different than what many people do. He can't have ribs of an unknown amount sitting on a smoker ready to eat as he'd like to serve them, so having them chilled allows him to heat and finish as needed.

Smoke them low and slow, 225-75 perhaps, heavy smoke, and then many will foil to speed the process up. Or smoke them for 3-4 hours, and then many will simply sauce them and toss them on direct heat for a couple a minutes each side. Add your sauce if you like them sauced, and let it char up and carmelize. It'll make it sticky and sweet, and give a good crust to them.

Let 'em go smoking till you find them to your tenderness level, or just near it, and then sauce/grill and they'll tighten up. BE warned, if you foil them, they'll get mushy and soft and if done too long will be a bit tender and hard to move around the grill without them falling to pieces!

jp646

Ill do a modified 3-2-1 method on my ribs. 2- 2 1/2 hours smoking then foil for about 1 1/2 hours and unwrapped for about an hour(sauce/glaze the last 20 min).  A steady 250 degrees on my large will always produce theses beauties!

SoCalTim

@jp646 - those look awesome!

northGAcock

Want do justice.....he!! I am booking a ticket to fly out for leftovers.

Lit

SoCalTim said:

@Lit ... I like that, how long do you let them go?

Really depends on the sauce. A sweet sauce I do a lower temp like 350-400 and just keep flipping every couple minutes till they look good. When I do more of a mop you don't have to watch them as much and can go a little longer. I like the little charred parts the grilling gives it.