Easy Baby Back Ribs! Charcoal Grill and Oven Methods

I've run into a lot of people who don't cook things they think are challenging and I'm hoping to simplify some of the methods for them so they can get to cooking.  Sure, some recipes can get difficult but once you learn how to do it the basic way, you'll start to see why someone wanted to jazz it up and even come up with your OWN methods to jazz it up.  Just start out simple first.  Anybody can cook if they just follow the recipe, taste test and adjust.  Stop thinking you can't cook.  You can do it!!!!!

I love ribs but don't cook them often.  See...I'd become used to buying a rack from the Amish Market already done to perfection so why put myself through all the hassle when they do it so well?

Now I'm back to enjoying cooking ribs.  

I had two racks in the freezer that I'd bought to take with us on my birthday trip to the beach with friends but Jaru's emergency surgery cancelled our plans.  I remembered that they were in the freezer and decided to cook them but with a twist.  I did ONE rack in the oven and one rack on the grill.  Just to compare the tastes.  We enjoyed both of them, surprise, surprise.  LOL!  I know a lot of people who live in condos and apartments in the city who don't have grills so why should they be deprived of a good rack of ribs at home right?


So, my apologies but I don't know the amounts of each ingredient I used in the rub so that might get frustrating.  Just trust what you like and mix it up accordingly.  Don't be afraid to taste it.  That's the best way to get things right.  TASTE it.  If it tastes good it will be good.  If it doesn't taste good...IT WON'T TASTE GOOD.  Simple.

So yeah...I use brown sugar, smoked paprika, garlic powder, cayenne pepper, black pepper and salt.  Just mix it all up.  I put a little bit of olive oil in it.  Just enough to make a paste.  Not too wet.  Thick.  I removed the membrane and rubbed both ribs down and chilled overnight.  I took them out to reach room temperature next day before cooking. (Don't panic if you didn't do it overnight.  They will be just fine if you season same day. I promise.  This is one of those things you'll get better at.  I have an Elder who preps his ribs for three days.  He does some kinda magical potion that includes Jack Daniels and I swear I've seen him outback doing a spell over his grill so yeah...you'll pick up on different methods to make it your own.) 


Put down two pieces of thick Reynold's Wrap and place ribs meaty side down.  Cover with two more pieces of foil and fold sides all around it.  Put in oven at 300 degrees for two hours.  Do NOT open the oven during cooking.  Don't do it.  DON'T.DO.IT!  If, after 2 hours the ribs aren't done, um...keep cooking them ten minutes at a time.  Once they are done, drain off grease and brush on barbecue sauce. Store bought or homemade.  Cook, uncovered for 10 minutes.


Put an aluminum foil pan in grill where charcoal goes.  Eyeball the grill.  You want the pan to be directly under your ribs.  Put charcoal in grill around pan making sure charcoal won't be directly under your ribs.  Fill drip pan half way with water.  Light charcoal and burn off flame.  Add ribs, open vents all the way and cook for 2 hours.  Do NOT open grill for two hours.  If you've prepped grill correctly, you shouldn't have to worry about a flame burning your ribs.  Do not burn ribs.  When you burn ribs...a butterfly loses their wings.  Don't be a butterfly ruiner.  If you decide to sauce your ribs, do so and cook for an additional 5 - 10 minutes until sauce sticks good.  I know that sounds country but that's how you say it.  LOL!  I prefer my grilled ribs to be served with my sauce on the side.