Father's Day Baby Back Ribs

I'm not a master on the smoker, at all, so I make Father's Day Baby Back Ribs on an infrared gas grill, basted with the best Sweet BBQ Sauce I’ve ever tasted. What better way to thank all of the fathers, and father figures, in your life than with a slow-cooked, fall-off-the-bone, finger-lickin'
yummy meal?

Elements

2 Racks Baby Back Ribs

Lawry's Seasoned Salt

Garlic Powder

Black Pepper

Sea Salt

Paprika

Sweet BBQ Sauce

Directions

1. Open the lid to your grill (to ensure ignition) and ignite two of the burners and close the lid. You want the grill to preheat to about 325° Fahrenheit.

2. Place racks of ribs on a baking sheet and lightly season with black pepper; generously season with sea salt, garlic powder, Lawry's, and paprika.

3. Once the grill is preheated, place racks on the grill, bone down, and close the lid.

4. Let the ribs cook for 60 minutes to achieve a nice, red color and crust. Open grill lid occasionally to allow air to circulate. Dripping grease causes the temp to rise.

5. Remove ribs from the grill, baste with Sweet Barbecue Sauce, and wrap in extra-heavy foil.

6. Return ribs to the grill, bone down again, and reduce heat the 250° Fahrenheit. The slower you cook them, the better they'll be.

7. Allow ribs to cook for an additional 2-to-3 hours.

8. Open the foil and baste ribs with more sauce; close and cook for 30 minutes.

9. Transfer ribs into a warm oven set to 170° Fahrenheit and serve, when side dishes are ready, with a side of extra BBQ sauce!

xo, Melissa