Description: Back ribs originate from the blade and center section of the pork loin, which is known for the “finger meat” between the bones. Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1 ½ and 1 ¾ pounds.
Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.
- Do not use a fork to turn the pork cuts as they cook. The piercing causes juices to escape. Use tongs to turn.
- When grilling, aromatic woods such as hickory, mesquite, apple, or cherry can be added to the preheated coals to give the meat a distinctive flavor.