Baby Back Ribs
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DIRECTIONS:
==OUTDOOR RIBS==
Set up charcoal grill for indirect grilling (HOT-COLD-HOT zones) with a drip pan in the cold zone. Heat charcoal to 250-275°F and throw in a few chunks or a handful of hickory wood onto the hot coals. (Wait until the smoke produces blue-ish wisps of smoke before placing meat on the grill).
Lightly coat ribs with olive oil then apply Gusto's Anniversary blend. Place ribs, meat side up, in the cold zone of the grill and smoke for 1 hour. While the ribs are cooking, combine barbecue sauce and honey in a small sauce pan and heat until the two are nicely blended.
After one hour, spray the ribs with apple cider (or juice) and cook an additional hour (replenishing charcoal or wood as needed). Paint the ribs with the honey bbq sauce and place ribs in two layers of heavy duty foil and bring up foil around sides of ribs. Pour a small amount Coca-cola soda down the sides of the ribs and wrap tightly in the foil.
Place ribs back on the grill for an additional hour or until meat pulls back from the bone about 1/2". Take ribs off of grill and leave lid off to bring the heat up in the grill's surface. Carefully unwrap the ribs from the foil, paint with another coat of barbecue sauce and grill ribs (meat side up) on a hot zone of the grill for 5-10 minutes or until sauce is caramelized.
==INDOOR RIBS==
Preheat oven to 275°F. Apply small amount of olive oil then Gusto's Anniversary blend to the ribs. Tightly wrap the ribs in two layers of heavy duty foil and place ribs on rimmed baking sheet, meat side up, on the middle rack of oven. Cook for 2 hours or until meat pulls back from the bone 1/2". Carefully open foil, place ribs on a broiler rack and paint the ribs with barbecue sauce. Heat oven to broil (keeping meat about 6" from broiler burner) and cook ribs, meat side up, for 2-3 minute or until the top of the ribs are bubbly and begin to brown.
==OUTDOOR RIBS==
Set up charcoal grill for indirect grilling (HOT-COLD-HOT zones) with a drip pan in the cold zone. Heat charcoal to 250-275°F and throw in a few chunks or a handful of hickory wood onto the hot coals. (Wait until the smoke produces blue-ish wisps of smoke before placing meat on the grill).
Lightly coat ribs with olive oil then apply Gusto's Anniversary blend. Place ribs, meat side up, in the cold zone of the grill and smoke for 1 hour. While the ribs are cooking, combine barbecue sauce and honey in a small sauce pan and heat until the two are nicely blended.
After one hour, spray the ribs with apple cider (or juice) and cook an additional hour (replenishing charcoal or wood as needed). Paint the ribs with the honey bbq sauce and place ribs in two layers of heavy duty foil and bring up foil around sides of ribs. Pour a small amount Coca-cola soda down the sides of the ribs and wrap tightly in the foil.
Place ribs back on the grill for an additional hour or until meat pulls back from the bone about 1/2". Take ribs off of grill and leave lid off to bring the heat up in the grill's surface. Carefully unwrap the ribs from the foil, paint with another coat of barbecue sauce and grill ribs (meat side up) on a hot zone of the grill for 5-10 minutes or until sauce is caramelized.
==INDOOR RIBS==
Preheat oven to 275°F. Apply small amount of olive oil then Gusto's Anniversary blend to the ribs. Tightly wrap the ribs in two layers of heavy duty foil and place ribs on rimmed baking sheet, meat side up, on the middle rack of oven. Cook for 2 hours or until meat pulls back from the bone 1/2". Carefully open foil, place ribs on a broiler rack and paint the ribs with barbecue sauce. Heat oven to broil (keeping meat about 6" from broiler burner) and cook ribs, meat side up, for 2-3 minute or until the top of the ribs are bubbly and begin to brown.
