Baby Back Ribs on the Weber Kettle

Prepare the Ribs:

• Start by patting the baby back ribs dry. There's no need to trim them. 
• Season the Ribs: Generously season the ribs with Chudrub or your preferred BBQ rub. Apply the rub on the underside of the ribs first and then flip them over to coat the top and sides. Allow the seasoned ribs to sit for a little while to allow the flavors to meld.

Prepare the Grill:

• Fire up your grill using the low and slow snake method. Arrange the charcoal on one side of the grill. Place some wood chips or chunks (i used pecan) over the hot coals to create smoke. Fill the water reservoir with warm water.

Grill Setup:

• Place the seasoned ribs on the grill grates, positioning the fatty side of the ribs facing the fire. Ensure the vents on the grill are open to maintain a temperature of 250-300°F (121-149°C).

Smoking the Ribs:

• Let the ribs smoke for approximately 4 hours, maintaining a steady temperature. The internal temperature of the ribs should reach around 180-185°F (82-85°C), and they should feel tender when prodded.
• ACV Spritz and Glaze: After 4 hours, spritz the ribs with apple cider vinegar for a touch of acidity. Then sprinkle some light brown sugar over the ribs for a light glaze. Place the lid back on the grill and continue smoking for another 1-1.5 hours.

Rest and Slice:

• Once the ribs are cooked to your desired tenderness, remove them from the grill and let them rest for a few minutes. The internal temperature will drop to around 140°F (60°C) during the rest.

Slice and Serve:

• To slice the ribs, flip them upside down so the bone side is facing up. This allows for better visibility and easier slicing. Cut between the bones to separate individual ribs. Dive in!
• Serve the ribs with your choice of BBQ sauce or enjoy them as is. They pair well with traditional sides like coleslaw, cornbread, or grilled vegetables.