Pork Ribs for the In Laws

Fresh Market near me closed a while back, but they had some of the best ribs I've ever seen. I was on their mailing list and would go load up when they had buy one get one free.

Did ribs yesterday, two racks of baby backs. We split one rack for dinner, and then make three lunches out of the other.

Pretty simple - set up for indirect cook. I use cast iron grill. Remove the membrane from the bone side - important, just do it.

Here's my rub: Mustard first. I use home made mustard for extra flavor, but any mustard pairs well with pork.

The forum (Vanilla) likes to offset pictures 90º. Equal amounts of the spices you see here, if you don't have a Penzey's you can use about anything with cayenne pepper and paprika.

I get this mixture rubbed on the ribs in the morning, and aim to put them on the Egg at 225º allowing for a 6 hour cook. The longer they sit in the fridge, the happier they get.

My plate setter is a black mess, so I don't care about pork fat hitting it. I put two nice chunks of Pecan wood on top of the lump, plate setter, iron grill and let it all come back to 225º Feel free to use whatever wood flavor you like - place the ribs on the grill bone side down.

Remember 3 2 1

Three hours after you start, bring two large sheets of foil out, and a cup of apple cider vinegar. That's the three in 3 2 1

Wrap the ribs individually in foil, and pour half the vinegar into each. Close it up tight, the point is to "steam" the ribs. This is the secret to "fall off the bone". This is the two in 3 2 1 - let them steam for two hours.

Two hours later, open up the foil. I leave the foil under the ribs, now you want to mop on some sauce. Every 15 minutes for an hour. If you want them dry, every 15 minutes for 45 minutes, this is your "one" step in 3 2 1 . The last hour is for the bbq sauce. Sweet sauce will make them a bit sticky - vinegar sauce will make them more tender.

Foolproof. Three hours at 225º, then two hours wrapped in foil to steam, then one hour for sauce. Works every time.

For ribs you have to "chew" off the bone, skip the foil step and 4 hours after placing them on the grill start saucing for an hour. That's a 5 hour cook.