How Long Do You Cook Baby Back Ribs on a Gas Grill

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(1-29-06)This was my starting time time cooking baby back ribs and what a success! This recipe is very like shooting fish in a barrel and very delicious! Don't be afraid it will fail yous--it more than lives up to its five-star rating! Here are my tips: We had close to 6 pounds of Costco babe backs--very meaty. The butter knife method of removing the membrane (described by another reviewer)worked perfectly. Cheers! I made double the dry-rub and took suggestions past other reviews to decrease the cumin (I used a little over 1T for the double batch and increased the chili powder appropriately) and rub the mixture into the meat a bit (ii-14-07 update: take the recipe'due south caution almost not rubbing it in too much seriously. I put besides much on my last batch & it was overpowering). We followed the grilling instructions to a 'T'! Our ribs were perfectly cooked in just under two hours. Considering we had double the corporeality of meat, I did peek later on an hour and 20 minutes to see the progress. Based on the recipe description, I could tell nosotros needed more time. We cooked them for about another 20 minutes (adjacent time I won't accept to peek!) then added the sauce. I fabricated the sauce in Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe (5 stars!). Subsequently adding the sauce we grilled as instructed. DELICIOUS! My husband, who claimed to not like baby back ribs, LOVED these. I loved these! My 6 and 3 year olds loved these. The cooking method, the rub and the sauce are winners! TRY THIS I!

This was my second time for this recipe and information technology rocks! I used baby back ribs, about half-dozen lbs and so I doubled the rub. I cut down the amount of cumin and added onion and garlic powder. They sat in the fridge with the rub on them for a day and a half. I slow cooked them in the oven at 300 degrees for 2-1/2 hours and so grilled last 15 minutes with BBQ sauce. They were the best, fell right off the os. Look out Tony Romas! Mmmmmmmmmmmmm - the best !

This recipe is *soooo* good! I have been on the watch for a proficient rib rub recipe and this is it! We can't always bbq were we live, and so I melt my ribs at 175 degrees farenheit for appx. 6 or vii hours. Yep, slow cooking in the oven. Don't eddy them starting time! Never do that! Just rub them, permit them slow cook while you're going virtually your business. Then in the last xv minutes, remove your ribs from the oven, up the oestrus to 450, slather on a good bbq sauce and allow them cook another 10 minutes then serve. These are downright succulent. Oh and thank you JEREMYM for your fantastic tip on how to remove the membrane! Such a helpful tip!!!!

naples34102

The rub was ok, although I did add oregano and thyme. Only an hour is not nearly what grill masters have in heed when they say ribs should be grilled "low and slow." Hubs was right - one 60 minutes was not long enough for these to be "fall off the bone tender," so at that signal I turned it over to his expertise. There should be nada quick almost barbecued ribs.

Oh my goodness, these are WONDERFUL. We have made them 5 times now and I must say they are foolproof. They key is, you must follow the instructions EXACTLY. Each stride is important and the key to these is to shimmy the membrane in between each rib. I had never idea to practise that before and I believe that is what makes these ribs and then tender and flavorful. My married man is very picky about his ribs, he even dislikes Tony Roma's ribs, but these he gobbles up and wants to make them all the time. We besides add garlic powder and kosher salt to the rub for a little extra flavor. Thanks for a great recipe!

I must say I was a little skeptical, as I've married into a family unit of Texans and have heard stories of all the steps a proper rib cookout should entail - well, these were really dandy! I really simply used an inexpensive, store-bought (gasp!) BBQ sauce, but adjacent time I'll plan alee and make some of Bubba'south Best BBQ Sauce (here on allrecipes.com) and really knock 'em expressionless. Great ribs!

This made a memorable picnic for our family today. Because of a time constraint,yesterday morning, I baked them covered in the oven at 375 for ii hours with the dry out rub. Then before lunch today my married man finished them with the sauce on the grill.

WOW!!! we have never had whatsoever luck grilling ribs...but after using this recipe i know we will never have any problems again! This recipe is the absolute best!!! I used the 'dry butter pocketknife' method for removing the membrane and that worked like a charm!! i but used almost one-half the corporeality of cumin(because thats all i had on hand) I dont think i used more than than half of the dry seasoning mix and the ribs merely turned out so flavorful! i was a little worried most being able to go on the grill lid shut for a whole hr without peeking...lol...simply once that hour is up and you open that chapeau...the ribs just look amazing! im not the 'griller' in the family so everytime i heard it sizzle underneath the grill lid i thought for sure it was the meat catching fire...just to my relief it was but the meat juices hit the HOT aluminum foil! LOL these ribs are the BEST and im sure we volition be making them over again very very presently!! thanks!!!

These ribs were awesome. Very flavorful. Piece of cake to ready. The texture of the ribs was as if a professional chef had prepared them. I followed the recipe to a T, except I used commercial BBQ sauce and added a good amount of bottled hot sauce. I similar them a little zippy. The rub was first-class. To remove the membrane utilize a very sharp pocket-sized knife on the border of the rack in the middle. Shimmy the pocketknife with the bract down between the meat and the membrane. One time yous have a proficient size opening, grip it and pull back beyond the rack of ribs. Information technology will pull off. On the grill make sure you put the ribs on the top rack of the grill. Also I used heavy duty foil and folded a lip around the foil border to catch the oil. It worked fine, make the piece of foil wide plenty to embrace the expanse under the ribs. I did not open the grill even though was tempting. No flames. Make sure the temp is on depression. These were great enough to impress company!

I need the grill for other things, so I used the spice rub and baked three racks in foil (each in its own foil package) for 2 hrs at 300 deg. Then I took them out, allow them set till I was set to apply them, and put them on a medium low grill, flipped them, sauced them, and Astonishing. Going before they hit the table. Note: to remove the membrane take a abrupt pocketknife, run it forth the eye of the smallest bone on the bony side. Dissever it advisedly and then just pull information technology off in one swoop. Works every fourth dimension, and no coming off in pieces. Enjoy and bask in the glory.

I FOLLOWED THE RECIPE, Just ADDING SOME ONION AND GARLIC POWDER. I Baked THEM AT 250 FOR 2.5 HOURS (We HAD Besides MUCH GRILLING GOING ON TO COOK THEM ON THE GRILL FOR AN Hr.) TOOK THEM OUT OF THE OVEN, SWABBED THEM IN BBQ SAUCE AND GRILLED THEM UNTIL CRISPY. Anybody LOVED THEM AND WERE EVEN PICKING THE CRISPY CRUMBS OFF THE PLATTER!! GREAT RECIPE, WILL BE MY Babe BACK REGULAR FROM NOW ON. Thanks! seven/6/10 update: I tried baking them early in the twenty-four hour period as nosotros had a lot of company coming. I removed them from the oven, opened the aluminum foil, added the BBQ sauce, resealed the foil and let them sit on the counter for several hours until we were ready to cook them. Fall off the bone tender & delicious!!

This rub is the best. The ribs turned out nifty. Nosotros had to try this recipe a couple of times to go the technique to grilled ribs, simply once we did it was great. We served this with Homesteader conbread from this site.

You lot cannot cook baby dorsum ribs in ane hour. four hours , yes, 1 hour, no way are they done.

As some other reviewer put it, the hardest part of this recipe is not opening the grill. Aye, a bit irksome to set up, simply worth all the effort. My husband loves them this fashion, simply make sure that they are baby backs, no sub will do. Thanks Bonnie!

I had to look pretty far dorsum, but here is the method everyone talks about: use a dry butter knife and bit into the membrane at the modest terminate of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come up off every time in one piece. Going to try this tonight.

Afterwards reading the favorable reviews by people who chose to bake these in the oven, I decided to give these a try. I rubbed the ribs the dark earlier, then wrapped them tightly in plastic wrap, at the suggestion of a friend. The next solar day I broiled them uncovered at 190 degrees for about five hours (until tender). I then poured on the barbecue sauce and turned up the oven to 450 degrees until the sauce started to brown. They were fantastic- moist and tender. I'd like to endeavour this next with boneless state-style ribs. Super simple and absolutely foolproof when done in the oven.

Very practiced, I was scared to over rub the spices and I call back went a fiddling to conservative...next time I'll rub information technology in a trivial more... I broiled in the oven at 300 for two hours and and then fifteen mins on the BBQ with the BBQ sauce added....they were a big hitting!

This but wasn't meant to exist... beginning i Thought i bought baby back ribs but i had beef ribs. I decided to go ahead anyhow. The rub smelled nifty. Then i went to grill and the top slice was missing. So i put them in the oven for ii hours at 250 degrees covered and on a rack so they didn't sit in the liquid. I took them out and covered them in bbq sauce and so grilled them on low till both sides were the colour i wanted. They were WONDERFUL!!! Can't wait to use these with actual babyback ribs!! The only things i changed was i added brown sugar to the rub. It leaves a crust and seals in everything!!

I love love LOVED these ribs! This is coming from a girl who has previously refused to eat ribs her entire life! I finally decided to take a stab at making them for the other people in my life that dear them and the results meant that there were no leftovers! The tip about removing the membranes? GENIUS. The rub? Awesome! I added a fiddling scrap of garlic power and a few chilis to the rub - we like ours spicy..and and then i mixed in one-half a cup of pure maple syrup into the cup of bbq sauce..which made it the perfect combination of sweetness and spicy! I likewise opted to make them in the oven every bit it's getting dank here and didn't want to stand exterior at the BBQ. I did the rack of ribs in the convection oven for 2 hours at 200 degrees and so another 2 hours at 250 degrees..then I cranked it up to 450, cut the ribs autonomously so they could go really saucy and doused them in sauce....I permit them melt for 7 minutes..took them out..turned them..doused them in sauce again and let them bubble and get sticky in the hot oven for another 7 minutes...and oh my god..they were SO GOOD! I volition DEFINITELY be making these over again and again..this recipe has turned me into a rib lover instead of a skeptic!!

I have been using this recipe for 2 years and information technology has become THE BBQ RIB RECIPE for my large extended family unit! A few tips for those trying it for the first fourth dimension: *removing the membrane is a must and is easy to exercise *do the spice rub in advance of cooking and wrap the ribs in plastic wrap to allow the spices to permeate the ribs. I usually do it in the morning and let them sit in refrigerator all 24-hour interval. *for groovy actress flavor we utilise an aluminum foil package (large one) of soaked mesquite chips placed on dress-down when we turn on the grill. They are smoking past the time the grill is actually hot. Soak them equally long as possible and leave some h2o in the packet. Punch holes in pinnacle of package with a fork to allow the steam to smoke the ribs. *Absolutely do not open up the grill while cooking! Nosotros usually put two racks of ribs on the top rack of grill and 4 split craven breasts (also with the rub) correct on meridian of the aluminum foil drip sheet. They are wonderul! Nosotros employ Sweet Baby Ray'due south on both the ribs and chicken breasts after we take them off the grill and identify in warm oven along with garlic bread to heat while getting everything fix to serve. They are perfect and well deserving of five stars! We usually serve with marinated coleslaw, potato salad and garlic bread. A great visitor recipe as everything is made ahead and you can visit while they are cooking. Take tried this in the oven and while practiced, zilch beats the grill method with the mesquite season. Have besides tried the hickory

The really unique thing most this excellent recipe is the technique of removing the membrane sheath....something I'll continue to do no matter what seasonings I'g using. (It'south EASILY done with a pliers!!) Likewise, the method of 1 hour/no peeking makes it carefree. I used a three burner gas grill with ane turned off so the meat could lie atop, the other 2 burners on "lo".

Made this to offer as an appetizer for New Yr'southward Eve, and what a success! Made merely as the recipe calls for it....

I don't commonly submit reviews, just read them, just I had to submit a review on these ribs!! These were so piece of cake and turned out wonderful! I was a petty nervous nigh removing the membrane (afterward reading about the difficulty some people had), simply I followed the communication from ane review and used a butter knife and scraped dorsum a little, grabbed information technology with a newspaper towel and tugged. The whole thing came off in one piece! I used about all the "rub" for a 3lb. rack and cooked it on the smaller "warming" rack on my gas grill, with foil beneath. Good thing that foil was there or I would've had a existent mess! I set the grill just a piddling above low, to maintain a temperature of 300 degrees and DID NOT Lift THE Lid. I practical BBQ sauce the concluding v minutes and let that cook into the ribs. Information technology created a BBQ glaze that was beautiful! Nice presentation! I got a large "WOW" from my husband. I have been looking for an like shooting fish in a barrel, delicious rib recipe for a long time and I finally found it! Will definately brand these again.

I have used this rub before on pork loin and information technology is fabled. I left out the salt, at that place is enough in the barbeque sauce. I unfortunately didn't have whatever gas for the grill and wasn't willing to build a woods burn in the other grill then I put them in the oven. I wrapped them loosely in foil with non stick spray and cooked them at 350 for 2 ane/4 hours. I then put the barbeque sauce on them and back in the oven nicely wrapped in the foil. Turned down the oven to 300 and cooked for another hour or so. I didn't trim them or fuss at all and they are the best ribs ever! Definitely a keeper.

Since finding this recipe only 3 weeks agone, we have probably made the ribs four times, they are that good! The biggest affair that sets these apart is the membrane removal - I never knew near the membrane earlier - which is probably why my old recipe for ribs were always chewy and grisly - the membrane is on the underside of the ribs. I used the butter pocketknife/paper towel method other reviewers spoke of, works similar a amuse. The rub is delicious, simply if I'm short on fourth dimension McCormick makes something called "Pork Rub" - a blend of spices in a jar, very similar to this recipe. We use Jack Daniels Original Sauce. My parents came up for dinner last weekend and asked me alee of time to put chicken on the grill too because they "don't eat ribs" - well, guess who ate most of the ribs? =) If y'all want to attempt infant backs, utilize this recipe!!!

I have never cooked infant back ribs before because I idea they would have also long. What a quick and easy recipe!! Very good taste. I do not accept an upper rack on my grill, and so I was unsure where to put the foil but I just put it on the cooking rack and put the ribs directly on the foil and they turned out groovy. I will definitely make these once again.

And so very good! I cook tons of ribs and this was such an easy/expert tasting recipe (advice to go on chapeau close - very of import) I volition do over again TIP - easy fashion to become membrane off - apply slow knife like butter knife, slip gentely under membrane and work back and along, use paper towel to grasp and slowly pull, repeat with dull knife as needed. Should come correct off!!

These are awesome! I accept made them on the grill and as well in a slow oven. It's a very favorite of all. I add together a bit of seasoned salt to the rub. Delicious and always tender. Whenever I tell my grown up kids that I am making ribs, they come running! Thanks for the not bad and easy recipe!

This was the commencement fourth dimension I've ever grilled ribs. EVER! Homerun!! Followed recipe exactly and they were dandy. My teenage son ate the whole rack, except for i rib... Would definitely brand again! Great recipe!! yay!

I used the dry rub (all of information technology) and marinated the rack overnight in nigh a cup of Sweet Baby Rays BBQ sauce overnight. I wrapped the rack tightly in foil and broiled them at 300 for two and a half hours. I finished them on the grill, basting them with more sauce, for about 15 minutes. The stop result was crawly. Bang-up RUB! Non too spicy at all, and it gave the ribs a great flavour. Thank yous!

These ribs had some nice zip. I cut in between each bone to make appetizers for a big group. They were easy to fix ahead of time. I added the spices a few hours before cooking to give them a little more kick, and so put them on the BBQ right before my company arrived. everyone raved nearly the ribs, even the large football fans that know their ribs!

Awesome! Thank you Bonnie. I have always been daunted by making ribs as they have usually burned. Rub was bang-up, and thanks for the tip on removing the membrane. It was way too cold to use the barbecue (-42)so used the oven. I lined a blistering canvas with foil and placed racks on it. Lined up 6 slabs of ribs and cooked at 325F for about 2 and one-half hours. Every half hour I drained the fat from the pan and turned the ribs. Used a Canadian Club whisky barbq sauce and basted information technology twice in the last one-half 60 minutes of cooking. Baked potatoes besides and all the gang could say was "ooh baby, the best ribs e'er! Amend than Tony Roma's" Nosotros will never head out to buy ribs again! The 3 teenagers and a hubby were however raving the side by side day! I will make them for our Superbowl political party, only will have to use 2 pans to feed 10 people. So I plan on cooking at 300F for 3 hours and switch racks. The ribs are cooked when they compress from the os and you can wiggle the basic.

I always thought that the best ribs must be fabricated slowly until they are tender on the grill just. This, however, always results in burned ribs that never get very tender even if you use foil wraps and such. Merely I've read enough recipes to know now that the clandestine is in this boiling process beforehand. I didn't have this recipe on manus when I made these but I do give this recipe 5 stars for the unique technique of removing the membrane. No 1 else ever mentions it. And it does just pull right off once y'all manage to get a good grip on information technology. Pliers probably would work well. I didn't use the rub, I didn't marinade. I simply boiled in plain h2o and grilled with some good quality BBQ sauce out of a canteen. They were the best I ever made. Next time I will effort the rubs and marinades because even though the meat came out very tender the meat could have used a little more infused type flavor. The sauce was wonderfully sticky and gooey equally it should be but the BBQ flavor was all on the surface. Thank you for the technique Bonnie. I'll never be reluctant to brand ribs once more.

These were great.. I must admit I didn't practice them on the grill: I did the rub, wrapped in tinfoil & put in the oven at 300 degrees for 3 hours - then put in a crockpot with BBQ sauce for another two hours. My friend the chef said they were some of the best ribs she's ever had! They roughshod right off the os!

I cannot believe I've never reviewed these ribs. Since I've started making them, no on in my family would dare to social club ribs at a restaurant. These are just that much improve (and much cheaper - purchase them at Costco) I practice it a flake differently, as I like to broil them in the oven on about 300 degrees for a couple of hours after applying the dry rub. When they are done, I put on the BBQ sauce and throw them on the grill to get that nice crust. Delish!

This is a great and easy way to make some ribs. If you have problem getting the membrane off, just find a video of it online and you'll find its piece of cake as all heck. Also, I added 1/2 table spoon of cayenne to add a little kick.

Really elementary & easy recipe for some bully ribs. I added garlic salt instead of regular salt as nosotros like our garlic in this household. They looked like the ones yous see on shows most rib cook-offs! Used the butter knife method for removing the membrane & it does work well. Will be making these again!

10+ - I was not able to utilize a grill but followed reviewers who made this and besides had to use an oven. Put the rub on as directed and then broiled the babe back ribs in a 325 oven for 1 hour - turned them over and cooked some other hr. Slathered barbecue sauce on after the 2 hours and baked them for 5 minutes. These were the most outrageous, tender juicy ribs I have ever made - and I take used many recipes from this site. Can't wait to try the 1 hour method with a grill. I will definitely make these ribs again over the week-end. Thanks Bonnie Q!

Perfect, meat was juicy and falling off the os. I left out the chili powder for my daughter and instead used garlic powder. We all enjoyed these!

This is the BEST recipe for Baby Backs! I took the advise of another reviewer and kept the grill at 300 degrees (which on my grill was about medium). They turned out so delicious and tender. I am and then glad I read the reviews and finally found out how to remove the membrane (super piece of cake using butter knife and paper towel - came off in one slice). My only business prior to putting on the grill was whether to put the meat side up or down. After looking at other's comments and not finding the answer, I put the meat side up. Not certain if this matters, but they came out perfect. My husband was skeptical when I told him how I was grilling the ribs, but when he took his kickoff bite, he was a believer. This is the simply way I'll cook ribs! Cheers for sharing Bonnie.

I followed the suggestions of removing the membrane with the butter pocketknife and it worked great! I used a Weber gas grill and placed my aluminum foil over the "V" inserts and grilled the ribs on the primary grill.

Ribs turned out less tender than expected. As well, this cooking method leaves the ribs fattier than other methods.

I usually do ribs in a smoker with a dry out rub similar to the one in this recipe. But I was feeling lazy one mean solar day and decided to use this grill method. Information technology turned out OK. You need to accept a grill that is merely slightly vented when shut. Many of the new gas grills have a large vent opening in the back when the chapeau is shut. This tends to let too much dry out heat flow across the ribs and increases the cooking time. I'll endeavour this again merely employ a baste pan filled with 2 cups water, iii cups apple cider and a can of Coca Cola to add wet to the closed grill. The cider mixture reduces and mixes with the drippings and creates a not bad base for your homemade BBQ Sauce.

These ribs were astonishing! The BBQ on depression was about 250-300 degrees. I did open the lid one time to put baked potatoes on and gave it an extra five minutes. Spices are just correct then brushed the bbq sauce on at stop and gave it some other 5 minutes to set. Thank you Bonnie, wouldn't change a thing and am thinking this combination will be good on craven too!

This recipe is a hitting at our firm. Hubby cannot let them cook i whole 60 minutes without looking, and so he turns them at thirty minutes. These ribs are enjoyed by all who eat them.

Big hit with my wife and chilrun.

They were OK as far equally tender .......simply the chili powder was besides much for usa . Thanks though .

FINALLY, I can brand ribs on the grill. For years I've only fabricated them in the oven considering I like my ribs tender, and found that they were too tough on the grill. Now I finally establish a recipe that showed me how to exercise it and have tender, but not also tender (as my oven ribs were) ribs. I'chiliad so excited. I don't always use the dry out rub suggested (I'll put my own batter on at that place) and put BBQ sauce on them as suggested hither.

Wow, I have always avoided cooking ribs, simply this recipe took care of that. It was so easy. The hardest part was not looking during the hr cooking time. Volition make these over again and again. Fabricated Cowboy Mashed Potatoes yummy.(from website)Even the grandkids couldn't get enough. Thanks for the keen recipe.

These just fall off the os!!! I will never make ribs whatever other way.

These were pretty good but they needed to cook much longer. A rib is set up when the meat pulls abroad from the finish of the bone...most iii hours.

Made this over Memorial Day weekend and concluded upward having to bake them in the oven as another reviewer recommended due to threat of rain. I really but used the dry rub and didn't add the moisture sauce considering the rub smelled and then skillful. They were falling off the bone and tasted fantastic! Can't wait to try them on the grill!

We loved the way these tasted. There were no leftovers.

The spices smelled really good, and the cooking method seemed like a proficient thought... but a trivial on the dangerous side. The drippings in the pan caught on fire and started quite the bonfire after 30 minutes of cooking. Luckily I caught it in time pulled the ribs out of the inferno with actually long tongs. They were a trivial charred on one side just not done, so I finished them in the oven. I'1000 sure they would have turned out keen...had they not caught fire. Oh well, good luck to anybody else- and exist careful!

merely giving this 3 stars because of the changes i would make to recipe to suit a unlike flavor profile. too much cumin/chili powder/paprika ... but overpowers really. i ended up putting in brown sugar to cut the intensity of the other flavors. also, i did equally others had suggested and baked these in the oven for about 90 min @ 350' earlier searing bbq on the grill. they were fall off the bone tender and bated from the dry rub ... very very skillful. we managed to scrape some of the rub off, which made them better. next time, i volition use something all together dissimilar for the dry out rub - i definitely call back they demand something while baking - just non this one in item.

Excellent! Let them sit in the fridge overnight with the rub then baked them at 350 for 3 hours. Slathered with sweet baby ray's and grilled for about 15 minutes were and so tender they were falling off the bone. Have fabricated twice in the last calendar month and I am sure to brand them again in the very nearly future.

I cut the slab of ribs in one-half and grilled on gas grill with heat coming from both sides of the ribs, not under. It took iii.5 hours to finish. Good tasting thing

Simply used the rub -- it was excellent!

I did not apply the rub listed hither (I came here for the timing, not for the recipe), only the method and timing worked excellently for me. I used my Table salt Lick BBQ rub, only not as well liberally. Cooked information technology on the upper rack of the grill with the foil below (great idea), then moved information technology to the bottom for the final 10 minutes (5 on each side) with one coat of sauce per side. Information technology was great timing (even with opening and endmost the grill to move effectually my corn) and came out tender and delicious. Every bit a Texas-raised, Cali-living girl, this really hit the spot this past Memorial Day weekend. Well done!

These were practiced, but a little dry. They get an 'A' for existence like shooting fish in a barrel, but we prefer the tenderness of boiling them first.

This looked so wonderful up until the last 10 minutes. All the grease that pooled on the foil liner defenseless fire and near burned the grill...we almost rolled the grill into the pool. Needless to say, the grease was a problem, and what resulted was $25 worth of black bones. Kristi

Actually overnice. Did one set without the rub since my sister hates spice. They notwithstanding tasted good but non amazing like the ones with both rub and sauce. I used the Jamaican Barbecue sauce from this site.

Very good - volition be our rib recipe. Used BBQ sauce from Scott Hibb'southward Amazing Whisky Grilled Baby Back Ribs recipe (AllRecipes.com).

For years I have been trying recipes for ribs, most requiring enough of endeavour and fourth dimension. None of those recipes turned out every bit well as this one. I can't believe how little endeavour was involved but they tasted like I slaved for hours. I honey this recipe and will use it again and again!

I didn't believe it only my baby backs turned out only like the ribs from a pit BBQ! Until at present I had always pre-cooked my ribs in the oven and finished them on the grill. No more! My married man is from Texas and one-half way through dinner he paused and said "You aren't going to cook them any other way are you? They taste just like habitation." Demand I say more? I kept the grill temp. at 300 and cooked them for an hour and 1/2. These ribs were tender and succulent without being over cooked and falling off the bone, which we don't like. I even threw several chunks of chicken on the grill with the ribs and they also came out perfect. I oasis't been this excited about a new recipe in a long fourth dimension. Thank you so much for posting this 5+ star recipe!

and so good my fam.loved them,tender and tasty.

We never brand ribs without this rub now -- OR without removing the membrane - what a difference that makes. We struggled at first, just finally got the hang of information technology (hint-employ a regular table knife-not a sharp one). Terrific recipe! I cook them in the oven equally often equally on the grill and they're great that manner too!

My mom recommended the recipe. It caught our grill on fire and charred the ribs. Atrocious!

Thanks and then much for this recipe! I have never cooked ribs before and these turned out simply beautifully. I followed the directions exactly, exept for I did not use equally much of a seasoning as the recipe makes. For barbeque sauce used KC Masterpiece Hickory one and it added a very dainty bear on. Thanks a lot, have fabricated it several fourth dimension already!

I accept now made these ribs 5 or 6 times and for all unlike people. Everyone has loved the ribs so far. On a scale of 1 - 10, these get a 10

These ribs are fantastic! We take already made these twice this summer. No more burned ribs and the meat is then tender. The rub adds a special zing. This is the first recipe I added to my recipe box.

These ribs were delish. The just change I would brand is to take it easy on the cumin. Otherwise, yum, yum.

I will have to say this is the easiest and best rib recipe that i've tried. I followed the pedagogy to the tee with the exception of cut the cummin in half. I fired up the gas grill until information technology reached 350, shut of i side and turned the other side to low. I put the ribs on the side without the direct heat and permit them cook. They were fantastic!! Thanks for sharing.

This is a neat recipe. These gustatory modality and then good.

Good. I expected more flavor but it was flavorful. Information technology was very easy to make and grilling on low for an hr made the meat perfect. I will definately make this again but peradventure add some other seasoning that I like to the rub.

I fabricated this recipe for my hubby every bit I don't like ribs. I rubbed the stuff all over the ribs, poured on the KC Masterpiece honey bbq sauce, wrapped them in foil, and let them sit in the fridge for nearly 24 hours. The next day, I cooked them in the oven at 300 for 3 hours. So when my married man came home from work, he stuck them on the grill and coated them with more sauce. He said the taste was awsome and they fell off the bone. I will definately make again. Cheers!

I have used this recipe for several years at present and have not constitute one I like amend. Piece of cake to prepare and slap-up eating.

Finally, I can bbq ribs! These are 'to die for' and sooo easy which is the best part. A sweetness chicken and rib q sauce glazes them the all-time and the sweetness complements the spicy. Thank you for a great recipe!!!!

These are WONDERFUL! Then piece of cake and very neglect-proof! I followed the recipe exactly and I would not change a thing. If you like a sweetness BBQ sauce-Sweetness Baby Ray's is fantabulous. Thanks so much for such an easy rib recipe!

This recipe is AMAZING!! I take never cooked ribs before and this recipe was simple and delicious. My entire family raved most it. I used the newspaper towel technique to remove the membrane and information technology worked like a charm. I besides didn't realize that I did not accept an upper rack to my grill until I went to go burn down it up. No worries-- Merely cut two layers of foil to fit before heating the grill. Once heated and ready, I laid the precut pieces of foil on the rack and placed the ribs meat side upward and then that the juices would have a place to pool under the ribs instead of the meat frying in its own grease. No problems at all! Turned out amazing! Highly recommend!!

If you don't love cumin.....y'all won't dearest this recipe. The cooking time is perfect-really made a overnice, tender rib.

These are perfect! Then easy and they turn out beautifully. I used to eddy my ribs first and and so grill them to make them tender simply cooking them depression and slow for an 60 minutes on the grill this manner made them extremely tender. The spice mixture is corking. WARNING: Brand sure you lot cook on upper shelf of your bbq. If you don't take an upper shelf make sure you lot put the ribs fatty, meat side up and turn off one of the burners or about likely your meat will catch burn down.

This is "awesomer"" than Crawly !!! So elementary and yet so deliciously flavorful and moist ! Perfect for a family get-together. If you're known in the family unit circle for being " cooking challenged". Make this. They will all alter their minds in a heartbeat and sing their praises

I fabricated these ribs in the oven with my Le Creuset braiser...they turned out picture perfect. If only I had taken one to show you...next time. Add a bit of olive oil and a splash of h2o to the Braiser for a self basting wonder. The Recipe was easy to follow. I had the oven on mayhap a touch besides high (475-500 F) but the ribs turned out pretty good. I'll lower the oestrus a bit side by side time and see what that does.

These are Succulent! I used a lite blanket of mustard on the ribs first earlier the rub (my dad swears past this..) and they were dandy! I actually like Austin'south Ain Mild BBQ sauce (HEB) considering it has a lot of flavor, but information technology's not also hot for the kids. These taste direct out of a BBQ restaurant!

We made this terminal dark for dinner & it was delicious! Followed the advice of other posters about removing the membrane due west/a butter pocketknife & paper towel - worked great! Will make again, definitely a keeper!

Best ribs I accept ever eaten.I would give it five stars. It really should be more. Thanks loads.

This recipe is fantastic. We volition about certainly employ this one often.

Kids liked, I didn't. Distressing

I did not care for this recipe. I had a feeling there was no fashion you could brand tender ribs in this short of fourth dimension and I was correct.

I was worried that the ribs were going to gustatory modality very spicy but I was very happy with the outcome. Excellent!!!

I originally tried this recipe a couple of years agone. I believe that the secret is to beginning with adept quality ribs and removing the membrane is absolutely vital to them coming out tender. It works well with any rub you like. Then far I have non found any amend recipe. The instructions say to remove the membrane past snipping it between each os but that is very ho-hum work. I start at ane finish (usually the smaller cease) and strip the full length of the rib in 1 get. Information technology saves a ton of time and is far less frustrating.

These ribs made a mess on the grille from falling off the bone! Slow cooked in oven on 175 for 5.5 hours so grilled them. Excellent!

I marinated in the spices overnight. My kids thought these were better than the eating house ribs!

Cracking recipe!The seasoning was perfect! Will definately brand again! Give thanks y'all Bonnie

This is the only way to melt ribs. Accept tried this many times with rave reviews. I dearest this recipe, it'southward never failed me except when I ran out of gas..you have to make certain the propane tank is close to total!

I baked these in the oven at 325 degrees for 45min, then added sauce & finished on a BBQ. The meat was falling off the os...delish!

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Source: https://www.allrecipes.com/recipe/14539/prize-winning-baby-back-ribs/

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