Briana's Grilled Baby Back Ribs

Rose Mary Mogan


My daughter Briana came home for a few days, & we decided to cook Baby Back Ribs on the Weber Grill. I did the prep work & she did the grilling. I used Rose Mary's Spice Blend for meats to season the ribs, They turned out so succulent tender & juicy, that I had to share.

I asked her if she knew how to do the Charcoal Grill her reply was "MAMA I DON'T HAVE A DAN AT MY HOUSE" my hubby usually does ours. Said she remembered all the techniques I had taught her. She used indirect heat, & they cooked for 3 hours, 1 hour uncovered with bone side down, and 2 hours in pan covered. OUTSTANDING!

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6 or more depending on portion size


1 Hr 15 Min


3 Hr




6-7 lb
baby back ribs ( 3 slabs)
rose mary's spice blend for meats or spices of your choice, granulated garlic, cumin, steak seasoning,onion powder
sweet baby ray's bar b q sauce
1/2 c
water for each pans
aluminum pans (9x12) plus lid

Directions Step-By-Step

Wash the ribs first, then remove the thin membrane on the back side of the ribs, using the tip of a sharp knife. Place the tip of the knife at the beginning of the slab by placing the tip of knife under the thin membrane on the back side just enough to lift it up so you can grab it with your fingers then pull away from ribs until it is completely released.
Then season the ribs with your choice of spices, ROSE MARY'S SPICE BLEND for MEATS cut the ribs in half if desired and allow to marinate for about an hour, or longer if desired. I prefer to combine all of the spices in a small bowl then blend together before seasoning meat, if I am not using my special blend. It is much easier for me that way.
Prep the charcoal or gas grill as desired. If using charcoal, please allow the charcoal to turn white before you add the ribs, and use INDIRECT HEAT. That is place the charcoal on one side of the grill and add the ribs to the opposite side of the grill, not directly over the charcoal.
Once the charcoals turn white, add the ribs with the bones side down, on opposite side of charcoals, allow to cook for at least 1 hour. Then place the ribs in a aluminum pan, add 1/2 cup water. THIS CREATES MOISTURE AND PREVENTS RIBS FROM BECOMING DRY. Cover pan TIGHTLY with lid or foil. Continue to cook indirectly for 1 1/2 hours, remove the foil or lid & then brush ribs with barbeque sauce of your choice and cook an additional 1/2 hour.
Allow ribs to cool enough to handle then cut between the bones into serving size pieces. Serve with your favorite sides. I served mine with BLACK TRUFFLE OIL ROASTED ASPARAGUS and Garden Rotini Pasta Salad

About this Recipe

Course/Dish: Ribs
Main Ingredient: Pork
Regional Style: American