Baby Back Ribs on the Char-Broil Big Easy

I’d make these ribs again. And again. You can fit 2 racks into the Big Easy (they have to be cut to fit as they have to be around 11″ or so or less in length).

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, ribs

Prep Time 8

Cook Time 1 30

Total Time 9 30

Servings

Calories 427kcal

Author Mike

Equipment

Ingredients

2 racks baby back ribs cut to 11" in length (or use 1 rack, cut in half and halve the remaining ingredients below). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
brine below
your favorite BBQ rub
your favorite BBQ sauce

For the brine

32 ounces apple cider or juice
1 tablespoon garlic minced
⅓ cup kosher salt
½ cup brown sugar loose packed

Instructions

Place the ribs into a large resealable container.
Stir together the brine ingredients and add to the ribs. Cover and refrigerate for 8 hours, turning occasionally.
Start up your Big Easy.
Cut small slits after the first rib in each "rack" and insert the rib hooks.
Place ribs into the cooker and cook for 35 minutes.
Remove ribs and place on large sheets of foil. Sprinkle with your favorite rub. Wrap ribs up in foil and seal well. Add more foil if you need.
Place ribs back onto the cooker and cook another 45 minutes.
Remove ribs and check for doneness. Meat should be pulled back from the bones and should bend easily.
Unfoil the ribs and brush with BBQ sauce.
Place back onto the cooker and cook until the sauce is warmed and the ribs are the desired color.
Let rest 10 minutes before slicing and serving.

Notes

Use a smoky BBQ sauce to give your ribs a bit of a 'just off the smoker' taste.

Nutrition