Father's Day Ribs

For Father's Day, Dad received a rib rack and of course ribs!  They turned out oh so delicious!  The top right are meaty beef and on the left are Baby Back pork ribs.  Both are fall off the bone yummy, but my personal favorite is the pork.

Here's how it's done:

 Because we were cooking both ribs on the same rack at the same time we wanted to keep it pretty simple, using the same rub and cooking time for both racks.  We chose a beautiful half rack of Beef and a whole rack of Baby Back pork.

 
With the meaty side down, using a knife, lift the corner of the membrane that runs down the entire backside of the ribs.  After you have enough to pinch with your fingers, place a paper towel between your finger and thumb to use as a grip, and yank the membrane off!  (It is highly recommended that you remove this as it becomes chewy and plastic like if you leave it on).

Next, season and massage your ribs generously with your favorite dry rub and spices.  We used a combo of McCormicks Brick Oven, garlic powder and salt and pepper.

Using a gas grill, prepare the grill for indirect cooking, using only the otter burners. Medium temp.  Place the ribs onto the rack so they are standing up and away from the heat, and close the lid.  ( You may have to cut the large racks in half to fit, depending on the size).

Rotate and turn the ribs every twenty minutes, and after about 1 1/2 hours they should be ready.  The internal temperature for the pork ribs should read 180 degrees and 160 degrees for the beef.  Mop the ribs with any good BBQ sauce, and remove from the grill.  Yum Yum!