David has been loving his grill that he got back on Mother’s Day weekend and has been getting good use out of it too.
This weekend we went and did some food shopping at Aldi’s. If you have one nearby I suggest giving it a try. It is after all owned by the brother of the owner of Trader Joe’s. Yep the stores are brothers. They don’t have the exact same products, but the variety of items in Aldi’s is pretty extensive and they also have their own Gluten Free line of food called LiveGFree. Inexpensive, and quite good for 90% of the products. I personally don’t like the frozen pancakes, or the hot pocket knock offs. Let me also say, I was never a fan of the real hot pockets either so maybe that’s why.
While in Aldi, after hitting up Petco for some new food for Lilo & Stitch, we were searching for the rack of ribs we picked up a few weeks ago. One of the downfalls of Aldi is that some of their items are “Seasonal” and often aren’t there every trip.
I’m not normally a huge rib fan. I do enjoy them once in a while, but now that David has perfected a lip smacking rack of ribs (in no time I might add) they have become a more frequent request around the house. Even from, J his oldest son. Sadly, there were no ribs. Not the kind he wanted to buy anyway. So we settled on a rack of baby back ribs instead.
Oh my goodness, let me just tell you. The most juicy, tender, fall of the bone ribs I’ve ever eaten. Even compared to some smokehouse restaurants I’ve eaten at over the years. This was the bombdiggity!
We took the rack and cut it in half. Originally we were going to freeze one half of the ribs since it was just the two of us eating it this time, but decided to cook em up all at once and any leftovers could be frozen.
Time to prepare the rub, and figure out the best method to grill them up. We weren’t sure how we were going to go about seasoning them. Usually we just throw some Sweet Baby Rays Hickory BBQ Sauce on it, but we didn’t want sloppy wet ribs this night. We did want juicy however.
Our Rub: For 4 1/2 lbs of Ribs
- 1 Tbs Black Pepper
- 1 Tbs Celery Salt
- 1 Tbs Oregano
- 1 Tsp Crushed Red Pepper Flakes
- 1 Tsp Kosher Salt
- 1 & 1/2 Tbs Brown Sugar
- 1 Tbs Paprika
- 1 Tbs Granulated Garlic
- 1 Tbs Onion Powder
Mix all ingredients in a bowl and set a side until ready to rub it up.
Make sure to remove the silver skin in the back end of the ribs. This will make them more tender and easier to cook.
Next step after getting the rub on is to wrap each half up in aluminum foil. Then place them in fridge for at least a half hour *you could marinade it longer if you’d like and had the time.
Meanwhile get your gas grill at a temperature of at least 300°-350° Once your grill is maintaining a steady temperature, place your rib packages bone side down and grill for 25 min. Turning once and grill again for 25 min longer with the rib side facing down.
Once the 50 minutes are up remove the packages from the heat and carefully open them up. Remove the ribs out of the foil package, and drain off the juices that have collected and set them aside.
Transfer the ribs back to the grill and cook for about 5 minutes each side. Let the ribs rest for about 10 min after checking the temperature ~ it should reach 170°
We’ve read a lot of recipes online about direct, indirect, smoking etc as far as grilling goes. All of the processes take a tremendous amount of time and yes they do yield fantastic results. But gotta be honest with you here, doing it this way, in a much shorter amount of time, gives us the best tasting ribs.
Yes we might be biased to our recipe, but I guess anyone would if you found something you really liked and it didn’t take a huge amount of time to get a great pay off.
All that extra juice we reserved earlier after removing the ribs from the foil pouches wasn’t needed. The ribs were so juicy and falling off the bone we didn’t feel the need for more. You could always add more if you’d like to.
But with ribs like these, who really needs more sauce?
Above all else, enjoy your lip smacking, fall of the bone in less than 1 hour ribs!!