BBQ Baby Back Rib Recipe

Not too many people think of corn on the cob when they think of that weekend barbecue, but let me tell you, it is a true treat and one that I would like to share with you.  The great thing about smoking  baby back ribs or brisket is that you have that extra room in your smoker at your disposal and can, I mean should try to use it on some side dishes.  Now, once or twice I have tried to smoke the entire meal, right down to the rolls;  not a good idea.  The smoked foods you are serving need to have a counterbalance; there should be a variety of flavors.  But, having said that, smoked corn on the cob does go well with any barbecue and really, when we think about it, who is actually going to sit around for eight or nine hours doing nothing but smoking corn on the cob?  It’s not realistic so let’s just throw it in with the baby back ribs.

You will need :

• 6 to 8 husked fresh ears of corn on the cob – do not use grocery store or shipped in corn.  Go to the farmer’s market or produce stand.  If you would rather not husk it yet, then don’t use the foil recommended below. I like getting it good and clean as I don’t enjoy corn hairs with my barbecue but that is subjective.
• 1/2 cup butter – here is a case where the fake butter tastes better than the real
• garlic – fresh is better but powder will do.  Use more if you only have the powder.
• sea (or kosher) salt and pepper
  

  grilled corn on the cob

• lime juice – substitute lemon juice if you don’t have lime.

Soak the corn on the cob in ice cold water for 30 minutes.  Mix butter, garlic, salt, and pepper together to your liking.  Microwave for about 40 seconds or so or until it becomes a liquid that you use to baste the corn with.

Microwave corn for 5 minutes on high to give it a head start.  Wrap in foil, leaving top open, like a hotdog bun.  Put corn on the cob on the smoking grill, close to heat source but directly over it.  Let smoke for one hour, turning every 20 minutes or so.   Do not baste with spice mixture until towards the end or else the corn will get squishy.

Takes about 90 minutes to smoke the corn on the cob, but that really depends on how hot your fire is and how close the corn is to it.  With about 20 minutes to go, start basting with mixture.  After you baste a few times, all you really need to do is rotate the corn with tongs because the butter will be in the bottom of the foil.

Serve hot off of the grill, don’t wrap too tightly in foil while waiting because it will get soggy, let steam escape.  Enjoy.  Please check out our baby back ribs recipes too.  Finish off this delicious corn on the cob with a few squirts of lime juice.. mmmmm!

We think that this bbq baby back rib recipe is both easy to make and tastes just wonderfully– possibly the best ribs we have ever made (and we eat a lot).  The trick here is to get the ribs both tender and smoky.  Not overly tender so that you cannot pick up a rib without the meat falling off, but just tender enough.  And not so smoky that they are overly rich and difficult to eat more than one or two.  No, no, we like to eat plenty of ribs, and considering that you actually put a considerable amount of time into preparing and cooking them, we want to be able to eat lots of them — and even better if we have some leftovers:) Okay, let’s get started:

Prep Time: 20 Minutes

Cook Time: 7  Hours

Beers Drank: 9

Kids Grounded: 2

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Things Needed:

2 to 3 Racks of Baby Back Ribs

Rib Rub

Smoker or Charcoal Grill or gas grill with some wood chips

Wood, Foil, Time

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1. Start fire.  Soak wood chips in water.
2. Wash and trim baby back ribs, place on large cookie sheet
3. Sprinkle baby back ribs with rub, both sides
4. Cover with foil, refrigerate until fire is ready
5. When fire is ready, put wood chips onto coals or in foil on gas burners.
6. Place baby back rib racks belly down, far from flame
7. Slow smoke for 3 hours, adding wood chips as necessary
8. Check out Baby Back Ribs for finishing touches.