Summer is, by far, my favorite time of year. The sun is out, the birds are chirping, the flowers are blooming. Millions of people emerge from hibernation for the great outdoors. To me, there are three things that truly signal the summer: baseball, beer, and BBQ. Today we are focusing on the king of grill toppers, ribs!
My normal procedure for baby backs would be 225°F on my smoker for 4-5 hours. But that limits me to only cooking and eating ribs on the weekends, and I’m way too greedy for that. Luckily, I have a CVap® Cook & Hold Oven! This technology allows me to cook the ribs beforehand in the oven and have them holding until I get off work. I can then finish them off on the grill at my convenience.
- 1 slab baby back ribs
- 3 tablespoons salt
- Vegetable oil
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup white sugar
- 1/4 cup paprika
- 2 tablespoons cup garlic powder
- 1 tablespoons ground black pepper
- 1 teaspoon ground ginger powder
- 1 tablespoons onion powder
- 1 teaspoon rosemary powder
- 1 tablespoon cinnamon
- BBQ Sauce of your choice
- Remove membrane and sprinkle salt on both sides of the ribs and allow them to dry brine overnight.
- Mix together all dry ingredients in a bowl to create your dry rub.
- Rub a thin layer of vegetable oil on the ribs and then coat with dry rub.
- Place ribs on half size sheet pan and put them into the cook & hold oven.
CVap Cook & Hold Settings
High Yield Mode: ON
Time: 5 hours
At this setting, the ribs will hold at 135°F for 6 hours
Finally, fire up your grill and baste ribs in your favorite BBQ sauce. When the grill is at its hottest, place ribs directly over heat to allow the sauce to caramelize and get some texture on the outside. Slice ribs and serve!