headers not set
Goldkeys Recipes
 Fall off the Bone BBQ Ribs
Share
Description:  I have been making ribs on the grill for 30 years to mostly rave reviews. However, they were never as fall off the bone as I would have liked. This recipe, and the new smart thermometer, solved the problem. Tonight, they were as tender as restaurant prepared ribs.
recipe_step_group_select_screen
recipe_history_list_screen
recipe_history_review_screen
person_add_style
Cook: Steven Goldsmith
Servings:   3   
: Calories: 3,902
Per Serving: 1,301
 
Source:   West via Midwest
Preparation:   0:10
Cook Time:   3:30
Total Time:   3:40
Ready to serve.

Ingredients

Ingredient, Type Amt Unit Calories Grams Note
1 Ribs, Baby Back 1.0 item 3,707    1,344
2 Rub, Maple BBQ 4.0 tbl 90    30
3 Sauce, Barbecue 3.0 tbl 105    54
Recipe Total: 3,902    1,428

Directions

Directions:
1 Remove the silver skin membrane from the . Take a sharp knife and lift up the membrane at one end on the backside (or bone side) of the baby backs. If you use a paper towel once you start to pull it up it will come up super easily.
2 Rub the onto both sides of the ribs.
3 Grill on indirect heat longer adds to the tenderness; the ribs breakdown, but doesn’t dry out and get burned by being on high heat. On the 6-burner grill, turn burners 1 and 6 to the highest setting and cut the rack in half so neither side is too close to the flame.  Make appropriate adjustments for smaller grills.
4 Grill at 275° for take about 3 hours. Ribs are start to fall off the bone around 200°. Cook until the internal temperature reaches 205°. If the internal temperature stops increasing, set the grill temperature higher.
5 About 10 minutes before done, top with .
6 Remove from heat and let meat rest for 10 minutes.

Reviews

   3.8 out of 5
4 Ratings

5      
   2
4      
   0
3      
   1
2      
   1
1      
   0
Meal Date: 11/6/24
Steven Goldsmith   
OK, I got the ribs to fall off the bone. Two things I learned is that the fancy IQ thermometer is not accurate for ribs, and I need to use a regular one instead. Also, don’t be a woose about the heat. On the 6-burner grill, turn burners 1 and 6 to the highest setting and cut the rack in half so neither side is too close to the flame. This time I only gave the meal a 2 because stupid me did not realize that I was out of rub and the seasoning I used instead did not work.
Meal Date: 7/22/23
Steven Goldsmith   
Used pork ribs instead of baby back and they just did not fall off the bone. Tasty but a little chewey.
Meal Date: 5/19/23
Steven Goldsmith   
Excellent ribs but even after reaching 205° internal tempurature, they were just the tiniest bit pink. Next time I'll let it go a little longer.
Meal Date: 6/21/22
Steven Goldsmith   
Goldkeys Recipes
 Fall off the Bone BBQ Ribs
Share
Description:  I have been making ribs on the grill for 30 years to mostly rave reviews. However, they were never as fall off the bone as I would have liked. This recipe, and the new smart thermometer, solved the problem. Tonight, they were as tender as restaurant prepared ribs.
recipe_step_group_select_screen
recipe_history_list_screen
recipe_history_review_screen
person_add_style
Cook: Steven Goldsmith
Servings:   3   
: Calories: 3,902
Per Serving: 1,301
 
Source:   West via Midwest
Preparation:   0:10
Cook Time:   3:30
Total Time:   3:40
Ready to serve.

Ingredients

Ingredient, Type Amt Unit Calories Grams Note
1 Ribs, Baby Back 1.0 item 3,707    1,344
2 Rub, Maple BBQ 4.0 tbl 90    30
3 Sauce, Barbecue 3.0 tbl 105    54
Recipe Total: 3,902    1,428

Directions

Directions:
1 Remove the silver skin membrane from the . Take a sharp knife and lift up the membrane at one end on the backside (or bone side) of the baby backs. If you use a paper towel once you start to pull it up it will come up super easily.
2 Rub the onto both sides of the ribs.
3 Grill on indirect heat longer adds to the tenderness; the ribs breakdown, but doesn’t dry out and get burned by being on high heat. On the 6-burner grill, turn burners 1 and 6 to the highest setting and cut the rack in half so neither side is too close to the flame.  Make appropriate adjustments for smaller grills.
4 Grill at 275° for take about 3 hours. Ribs are start to fall off the bone around 200°. Cook until the internal temperature reaches 205°. If the internal temperature stops increasing, set the grill temperature higher.
5 About 10 minutes before done, top with .
6 Remove from heat and let meat rest for 10 minutes.

Reviews

   3.8 out of 5
4 Ratings

5      
   2
4      
   0
3      
   1
2      
   1
1      
   0
Meal Date: 11/6/24
Steven Goldsmith   
OK, I got the ribs to fall off the bone. Two things I learned is that the fancy IQ thermometer is not accurate for ribs, and I need to use a regular one instead. Also, don’t be a woose about the heat. On the 6-burner grill, turn burners 1 and 6 to the highest setting and cut the rack in half so neither side is too close to the flame. This time I only gave the meal a 2 because stupid me did not realize that I was out of rub and the seasoning I used instead did not work.
Meal Date: 7/22/23
Steven Goldsmith   
Used pork ribs instead of baby back and they just did not fall off the bone. Tasty but a little chewey.
Meal Date: 5/19/23
Steven Goldsmith   
Excellent ribs but even after reaching 205° internal tempurature, they were just the tiniest bit pink. Next time I'll let it go a little longer.
Meal Date: 6/21/22
Steven Goldsmith