THE PERFECT RIBS (FOR THE KEG)

This recipe produces delicious smoky, pull off the bone ribs in as little as 3 hours.

INGREDIENTS

    • 4 Baby back rib racks (membrane removed)

FOR THE SAUCE

  • ½ cup Broil King® Perfect BBQ Spice Rub
  • 1 cup Broil King® Perfect BBQ Sauce

FOR THE SMOKE

  • 1 cup Soaked applewood chips

Use in conjunction with the Broil King® Rib Roaster (69615) and Rib Rack (62602).

Light the Broil King® Keg and adjust the settings for a constant temperature of 275°F (135°C). Scatter soaked wood chips over the coals. Or, if you’re cooking on your Broil King gas grill pre-heat to 275°F (135°C) then remove a cooking grid with your grid lifter and insert a smoker box full of pre-soaked apple chips over one of the lit burners. Try the Broil King Smoker Box (60190) with the damper almost completely closed. Once the chips start smoking turn the intensity of the burner down to low.

Ensure that the membrane is removed from each rack of ribs before proceeding; generously dust each rack of ribs with BBQ spice rub. Place ribs in the rib rack vertically, the Broil King® rib rack can hold up to 7 racks of ribs at a time. Set the Broil King® Keg cooking grate at the upper level without the warming rack present. Place the rib rack directly on the cooking grate surface then close the lid.

Smoke for 1 hour do not exceed 300°F (149°C) nor allow the temperature to drop below 225°F (107°C).

Preheat your gas grill on LOW (all burners). Prepare the rib roaster by generously oiling the inside, this will prevent the ribs from sticking to the sides and help when it comes to clean up later. Remove the rib rack from the smoker, transfer the ribs from the rack to the rib roaster. The rib roaster comfortably holds 4 racks of ribs vertically and can hold up to 6 racks of ribs depending on thickness and height. Put the lid of the roaster and place it on the gas grill.

Roast directly on LOW for 2 hours 375°F (190°C).

Remove the rib roaster from the grill, when you remove the lid be aware of the hot steam that will come out of the roaster. The rib meat should now easily tear when you pick up the racks. If you are going to serve them dry-rubbed, they’re ready to go, if sauced place the racks directly on the cooking grids (leave the heat on LOW). Baste sauce onto one side of the ribs, close the lid and let stand for 5 minutes. Flip the ribs then apply sauce the to other side, let stand 5 minutes. Remove and serve.