featured in 4th of July


Kenyon Baby Back Ribs

Grilling baby back ribs seems intimidating but it's really easy with our simple recipe.  In a few short steps you'll be enjoying fall-off-the-bone masterpieces.

Aug 15 - 2h 25m cook


Prep time:


Cook time

2h 25m

Total time

3 hours



baby back ribs
1 rack
BBQ sauce
18 oz


brown sugar
4 cup
Kosher salt
2 tsp
black pepper
2 tsp
smoked paprika
2 tsp
garlic powder
1 tsp
onion powder
1 tsp
ground mustard
1 tsp
1/2 tsp
celery salt
1/2 tsp
cayenne pepper
1/4 tsp
In a small bowl mix together the rub ingredients
Remove the membrane covering the back of the rack or ribs.  Using a dull knife, slide the tip under the membrane. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it completely off.  Season the rib rack all over.
Cut the rib rack in half and wrap the individual racks in tin foil.  Allow to stand at room temperature for about 30 minutes before grilling.
Add liquid to your drip tray and let the grill preheat for 7 minutes on low (2 bars).
Place the foiled wrapped ribs on the grill and cook for 1 hour, then flip and cook an additional hour.
After the second hour, cut the tin foil with a knife and remove the ribs.  Discard the foil and place the ribs directly on the grill changing the temperature to medium high (6 bars).
Bast the racks with your favorite BBQ sauce.  Cook for about 10-12 minutes until desired sear marks are achieved.
Serve warm with the remaining BBQ sauce on the side and enjoy!

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