Big City Ribs
4 slabs babyback ribs, or favorite type of rib
½ cup favorite spice rub
1 cup favorite barbecue sauce
Soaked wood chips
Grilling Method: Indirect/Medium Low Heat
Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up your grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub ribs liberally with spice rub and let sit, covered, for 15-20 minutes.
Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack, making sure they are not over a direct flame. Grill covered (at about 300-325°F, if your grill has a thermometer) for 1 ½ to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
Rib Tips: Leave ribs untended for the first 30 minutes—this means no peeking; especially important if using wood chips. After the first 30 minutes, if using a mop, baste the ribs with the mopping sauce every 20 minutes. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack ribs if necessary and brush with "finishing" barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2-3 rib portions. Warm remaining sauce in a saucepan and serve on the side.
Keys to Success
Rib Placement: If you are using a rib rack/holder, place the rack of ribs with the larger end of the bone down. This way, the largest end of the bones will be closest to the heat and will protect the smaller ends from burning.
While the grill is hot, plan to barbecue a few extra racks of ribs to serve later in the week. They'll keep for up to 4 days in the refrigerator. Take the ribs off the grill and wrap them individually in heavy duty aluminum foil. Refrigerate. When you are ready to serve them, follow these directions. Preheat your oven to 300 F (or set your grill to Indirect/Medium-Low heat). Place the foil wrapped ribs in the oven for 15 minutes. Remove from oven and increase oven temperature to 350 F—no need to increase grill temperature. Remove foil from ribs and place on a cookie sheet. Brush with sauce for ""wet"" ribs, brush with a thin coating of olive oil for ""dry"" ribs. Place ribs back in the oven to caramelize the sauce or ""crisp"" the crust, about 15 minutes. Remove from oven and let sit 5 minutes before cutting and serving. Enjoy!