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Home | Recipes | Users Forum   Primo Grill Recipes   Baby Back Ribs Slow cooking for a long time at low temps is the way the pros do it, now so can you. 1-6 racks (or more) of ribs yellow Frenches mustard 1 chunk of hickory (or apple) Drip pan (lined for easy clean-up) 2nd grid(Webber or similiar) to set on drip pan BBQ sauce Remove the membrane from the backside of the ribs, then lightly coat the ribs with yellow Frenches mustard on both sides, coat with rub first if you want to add a rub to add even more flavor. The vinegar in the mustard helps tenderize and it forms into a nice crust with NO mustard taste at all. Try it. Let it sit for 1-3 hrs in the frig before cooking at 275-300 deg over a drip pan (indirect cooking). Add 1 chunk hickory or apple to the fire as you place the ribs on for 4 to 4.5 hrs. Longer is better and they won't dry out like on your gas grill or Webber type. Flip them over every hour and add sugary sauces only for the last 45-60 minutes or it will burn. You can increase the temp a little for the last hour, as well, to help burn the sauce if you like it that way.   4 Racks of Baby Backs The bottom picture are 4 racks I did recently. These went indirect over firebricks and a pizza drip pan. 4.5 - 5 hrs at 300 deg. Sauce added for the last 50 min. They are over a drip pan (pizza pan) and thin ceramic blocks. My sauce recipe The three photo set at the bottom shows the use of a huge aluminum cooking bag to put in 4 racks of baby backs for the 3-.5-1 method. Note: the reduced time in the bag. Normally in a foil wrap I use 1 hr but the steam is so high in these bags that I cut back the time to 1/2 hr or 40 min and then 1 hr or a little more direct over the fire. The clean up is much easier too!! Tim

5999 Goshen Springs Rd. Suite C Norcross, GA 30071 phone: (770)729-1110; fax: (770) 729-1111 E-mail primogrill@mindspring.com