I want my baby back baby back baby back

Grill-Smoked Baby Backs

This post may get me a shunning from Pitmaster and BBQ Life Coach Gary Wiviott, author of Low and Slow.

I made baby back ribs on a gas grill, instead of smoking them.  Smoked ribs, using Gary’s methods creates a porky delight that surpasses 90% of the restaurant ribs, and is at least as good as the best rib shacks: spicy, great texture and flavor to the meat: tooth-sucking bliss.  But it takes about 5 hours, start to finish.  I didn’t set things up at lunch time, so smoking ribs for dinner wasn’t an option.

But they’re still great, because baby back ribs are great.

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