Sweet And Sticky Baby Back Ribs
When it come to mouth watering, sticky sweet ribs baby backs are a preferred choice hear at the Kosmo house. We made this baby backs on the Weber with the Rotisserie attachment. So hear we go
1 Rack of baby back ribs
3 tsp Killer Bee Rub
3 tsp Sweet Honey Pecan Rub
4 Tbsp Yellow Mustard
1/4 cup Kosmo's Q Peach Habanero sauce
Cut the ribs out of the package and give them a light rinse and pat dry
Using a butter knife loosen the membrane on the bone side of the rack. Grip the membrane with a paper towel and pull horizontally to remove it. This step is optional, but recommended.
Slather up the front and back side of the ribs with yellow mustard.
Evenly coat all sides of the rack with the rub, reserving 1 teaspoon. Place the lamb in a gallon-size zip-top bag, seal and refrigerate 1-4 hours.
Remove the rack from the bag, apply the remaining teaspoon of rub evenly to the meat side only.
Go ahead and start your grill for indirect cooking method (coal to the sides) grill should be temping out at 300º to 325º
Get your ribs hung on the rotisserie, I use butcher twine to ties them to the bar.
Cook the ribs until the internal temp reaches 198º
Once ribs reach this temp mix both sauce up in a bowl and set aside 1/4 cup for later.
Start slavering up the ribs on the cooker getting a thick and sticky coat on the meat side. (will prob take 3-4 coats spaced out 10 minutes apart from each other).
Remove the rack from the cooker and slice up from the front side.
Use the remaining sauce for dousing up the rest of the ribs.