Larry's 1st Place Baby Backs Recipe

"You can't smoke ribs on an electric grill."

You can with a Dakota Grill™!

Larry's 1st Place Baby Backs

This recipe was submitted by Larry Juncker of Fort Dodge, IA
Prep Time: 15 Minutes
Grilling time: 2 Hours 30 Minutes
Rest Time: 5 Minutes
Where To Cook: Top and Bottom Shelf

Ingredients
  Baby Back Ribs - 4 Racks Ol' West BBQ Sauce
Directions
Preparation:
Using 2/3 cherry and 1/3 mesquite wood chips (do not moisten), heap smoker tray up over the element.

Take the ribs out of their package. If ribs still have a membrane on their back side, use a tablespoon to pull off the membrane, starting with a rib in the center of the rack. This membrane prevents smoke from entering your meat evenly and it is not something that can be tenderized during the cooking process.

Smoke-Cooking:

Liberally sprinkle Dakota Grills Country Seasoning™ on all areas of the baby back ribs. Lay baby back ribs on the grill rib side down, flat on the top rack and propped against the front and back walls in the lower level, then place your probe into a meaty spot on your ribs and shut the lid on your Dakota Grill™.

Adjust cooking temperature to 320°F, adjust the meat probe to 165 °F, and set the timer to 1 hour and 30 minutes (1 hour, 20 minutes for small/thin ribs). Turn on the grill and go do whatever you need to do.

Tenderizing:

Return in about an hour and a half and lower grill temperature to 220° - 240°F. Remove meat probe and coat baby back ribs with a layer of Old West BBQ sauce and then shut the lid. Reset timer for another hour at which time you will want to coat ribs again. Repeat every hour until desired tenderness is achieved (typically twice).

Note: Ribs are cooked within the first hour and a half, after which you are merely tenderizing them. I let them tenderize for about 2-1/2 hours at the fair, but that part is up to you.

Additional Information
Difficulty Level: 2     Serves: 8     Ready In: 2 Hours 50 Minutes      Where To Cook: Top and Bottom Shelf