Ingredients:
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1 rack Baby Back Ribs, about 2 ½ lbs - 3 lbs
Directions:
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Prepare ribs by removing the silver skin from the underside of the rib.
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Rub generously with BBQ rub and salt and let sit for at least 30 minutes up to 24 hours.
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Set the grill or smoker to 300F and add ribs meat side up. Close the lid and cook ribs for 1 hour.
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Remove the ribs and cover in tin foil to prevent them from drying out. Add them back to the grill and cook for another 45 minutes.
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Brush ribs with half of the balsamic and cook for another 30-45 minutes or until ribs are done.
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Pull ribs out of foil, brush with remaining balsamic vinegar and serve.
Recipe Note:
How to Tell If Ribs Are Done:
Ribs are food safe at 145F, but are most tender and best served between 195F and 205F. Due to the bone to meat ratio in ribs, using a thermometer can be unreliable. The following tips are useful for knowing when ribs are done:
- Pick up one end of the ribs with a pair of tongs. They should be flexible and “bend” but do not fall apart. “Bounce” your ribs lightly. If the surface cracks, they are ready!
- Carefully (they’re hot!) and gently twist the end of a rib bone. If it is easily coming away from the meat the ribs are done.
- Using a toothpick, poke several meaty sections of the ribs. If the toothpick goes in with little/no resistance the ribs are done.