Best BBQ ribs

So I think I've finally mastered the perfect barbecued pork ribs. If you follow this recipe, and use my recipe for rub and BBQ sauce, you'll get meat that falls right off the bone, with a crispy coating, and the perfect combination of sweet and spicy. I have cooked ribs in many different ways, but I was most satisfied with this method.



Pork baby back ribs (as many racks as needed)
Standard Dry Rub
Yummy-Sticky BBQ Sauce

1. The first step to ribs is the hardest: removing the membrane. Most people don't even realize there is a membrane on the ribs, but its there, and its got an unpleasant chew to it, as well as it stops the penetration of flavour from the rub and sauce. Sometimes the membrane comes off in one nice peel, sometimes it takes a long time, and sometimes its better to just give up than waste your whole time doing it. Its one of the most frustrating tasks when it doesn't work nicely, but so satisfying when it does. As its easier to show you than explain it, here's a video from someone else on the internet:
   
   This guy does a very good job at removing the membrane, and a very good job at explaining it. The membrane is also very fatty and slippery, so you can also use a pair of pliers to help get a grip. If your pliers are too dirty, just cover the end with a bit of tin-foil.
2. Once the membrane is removed, set ribs on a flat surface, and generously season both sides with your dry rub. Rub all over with your fingers, and make sure to get into every nook and cranny. I used to leave it marinating for 24 hrs ahead of time, but I discovered that if you leave it marinating for too long, the salt dehydrates the meat, and results in less tender ribs. 2-4 hours should be plenty of time for the flavour to penetrate the meat. While the ribs are marinating, leave them sealed tight in a bag or plastic wrap, placed in a dish (to keep any escaping meat juice from leaking) in the fridge.
3. Heat one side of your barbecue at minimum. Oil the grates over the side without any flame underneath using a paper towel or a silicon brush. If your barbecue is too small you might have to cut your ribs into sections, but if you have the room on your grill, leave them whole. The less surface area, slower the ribs will cook, and the more tender they will be.
4. Constantly flip and watch your ribs, about every 10 minutes, even if it doesn't seem like the side that was face down has made any cooking progress: the idea is to have both sides relatively at the same temperature. However keep the lid down as much as possible. Remember, you are cooking with indirect heat meaning there is no flame under the meat you are cooking. That means the ribs you are cooking rely on circulation of the heat within a closed environment, so if the lid's open, there will be very little heat to cook the meat.

   

   Me flipping my ribs in my 2-tone suspenders
   

5. Keep this process running for about 40 minutes, then you can start saucing your ribs. Flip the ribs just as constantly as before, but now every time you flip, sauce. Just like when you rubbed your ribs, get the sauce into every nook and cranny. This is best done with a silicon brush - fiber brushes often lose their hairs in the sauce on the ribs, and no one wants that in their food.
6. Keep flipping and saucing for another 20 minutes about, or until meat near the bone reaches 200 degrees F with meat thermometer. You can do the last flip without saucing so that the sauce already on it cooks to be nice a crispy.
7. Remove ribs from grill and place onto a cutting board. Let sit for 5-10 minutes and lets juices accumulate. With your tongs, balance the ribs on the edge, like my poor drawing in paint below:
   
   
   This makes it easier to cut along the bone, and keep the meat from falling apart. I find its easier for the concave side to be facing you. Cut into individual ribs and serve.