Smoked Weber Q Baby Back Pork Ribs
Savour the delicious taste of Weber Q Baby Back Pork Ribs - juicy, smoky, and perfectly grilled. Delight in the unbeatable blend of flavours in these bbq ribs, infused with rich smokiness and complemented by Lane's delectable BBQ sauce.
Ingredients
- 1.5 kg US baby back ribs (3.3lb)
- Lanes bbq magic dust all-purpose rub
- Lanes kinda sweet BBQ sauce
- 2 tbsp Yellow Mustard
- Apple cider vinegar (for sprizting)
- Hickory wood chips (for smoking, optional)
Instructions
- Begin prepping your baby back ribs by removing the membrane from the underside. Using a sheet of paper towel, grab the membrane from one corner and carefully pull it back. The membrane should peel off easily.
- Place a convection tray and trivet onto your Weber Q for indirect cooking. Fill a smoke packet or smoker box/s with hickory chips and place alongside the ribs, then preheat on HI for 10-15 minutes.
- Add 1-2 tablespoons of yellow mustard to each side of your ribs and rub it into the meat. Then evenly sprinkle Lane’s bbq magic dust over both sides of your ribs. Gently rub it in using your fingers until fully coated.
- When you begin producing smoke from your Weber Q, place your baby back ribs onto the trivet. If they don’t fit, cut your ribs in half. Then bring the temperature down to the lowest setting.Family Q: Turn the large gas control knob off and the small gas control knob down to the lowest setting.
- Try to maintain a temperature of 107-135°C (225-275°F) at all times; place a ball of aluminium foil under the lid to help control the temperature if required. (See notes)
- After one hour, check on your baby back ribs. Give them a light spritz with a spray bottle filled with apple cider vinegar if they appear to be dry. Then close the lid and wait for a further hour.
- Two hours into the cook, your ribs should be close to 74C (165F) internally. If not, spritz again if required and cook until the internal temperature has been reached. Next, Take the ribs off the weber and lay them flat onto two large sheets of aluminium foil.
- Carefully brush Lane’s kinda sweet BBQ sauce onto both sides of your ribs, then sprinkle Lane’s magic dust over both sides for the second time. Wrap the ribs up tightly, place them back onto the grill, and leave for 1 to ½ hours.
- Once the internal temperature reaches 90C (195F) internally, remove the ribs from the foil and place them back into the Weber Q. Baste the ribs with kinda sweet BBQ sauce for the final time, close the lid and wait for the internal temperature to come up to 93C (200C).
- You should be able to see the exposed ribs underneath and the meat falling off the bone. That means they are done. Remove the ribs from the Weber Q, rest for 10 minutes and serve with the best blue cheese sauce ever!
Notes
- Tear off a sheet of aluminium foil: Start by tearing off a piece of aluminium foil approximately 6-8 inches (15-20 cm) in length.
- Crumple it into a ball: Take the sheet of aluminium foil and crumple it into a ball. This will create a small, rounded shape that can be placed between the lid and the grill body.
- Place the aluminium foil ball: With the grill closed, carefully place the aluminium foil ball on the edge of the grill body, near the hinge side, between the lid and the grill body. Position it so that it lifts the lid slightly, creating a small gap.
- Adjust the lid opening: Depending on the desired airflow and temperature, you can adjust the size of the gap by increasing or decreasing the size of the aluminium foil ball. A larger ball will lift the lid more, allowing more airflow and potentially increasing the temperature slightly.
- Monitor and adjust as needed: Keep an eye on the temperature inside the grill and adjust the aluminium foil ball as necessary. If the temperature is too low, you can reduce the size of the ball to allow more airflow. If the temperature is too high, you can slightly increase the size of the ball to restrict airflow.