Baby back ribs

Cafe Society
1

I couldn’t resist picking up a package of pre-seasoned St. Louis style baby back ribs at the store. It says to cook them on a grill for 6-8 minutes per side, then seal them in foil and transfer them to a 335ºF oven for two to two and a half hours. It’s too hot to run the oven. So I grilled them, then wrapped them in foil and put them in a pan that I put on the charcoal grille. I’ll have to light and burn down another batch of charcoal and put it into the opposite side of the Weber from the meat. I’ll check the coals in half an hour to see if they need topping off.

Corn on the cob and deviled egg potato salad for sides, plus some bread-and-butter pickles if we want.

2

Do you have a crock pot? Wrap in foil packs small enough to fit and cook on high for an hour or two.

3

I’ve already got them in the Weber. I stuck a thermometer down one of the vent holes, and it’s reading right around 335º. They should be done in an hour or so.

4

We usually keep a couple of racks of prepped ribs from Fresh & Easy in the freezer for times when doing anything fancy in contra-indicated. Take them out the night before, wrap in foil, onto the grill, prep whatever sides (yours are some of our standbys) and eat while watching the Dodgers punt another easy game.

5

Today I did St. Louis Cut ribs with my own personal rub and some Sweet Baby Ray’s sauce (because I was lazy and out of homemade). ~5 1/2 hours on the Weber Smokey Mountain at around 235, no Texas crutch. Served with corn on the cob with basil butter (grilled, natch) and coleslaw. That’s summer eating.

For the record, St. Louis Cut != Baby Back.

6

It’s what they (and others) call the seasoning, I think.

7

That makes more sense.

8

Well, they were good.

I like my own rub better, but not bad at all. We’re both stuffed, and there’s leftovers.