Buffalo-Style Ribs
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 5 h to 5 h 30 min
- 2 to 4 portions
Ingredients
Ribs
- 2 Slabs of baby back ribs
- 2 tbsp - Cane Sugar
- 1 ½ tbsp - Lemon Pepper
- 1 tbsp - Smoked Paprika
- ½ tsp - Ground celery seeds
- ½ tsp - Cayenne powder
Buffalo Sauce
- ½ cup - Melted butter
- ½ cup - Cayenne hot sauce
- 1 tbsp - BBQ sauce
Ranch Dipping
- ¾ cup - Sour cream
- ½ cup - Mayonnaise
- ¼ cup - Buttermilk
- ¼ cup - Fresh parsley
- 1 ½ tbsp - Fresh dill
- 1 tbsp - Fresh oregano
- ¼ cup - Red onions
- 1 Garlic clove, minced
- 1 tsp - Salt
- ½ tsp - Black pepper
- ½ tbsp - Lemon juice
Additional equipment
Preparation
- Preheat your grill for indirect: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside;
- With a butter knife and some paper towels, remove the membrane under the rack of ribs by inserting the knife between the membrane and one of the bone, grab and pull the membrane with paper towels to remove it completely;
- Combine the cane sugar, lemon pepper, smoked paprika, ground celery seed and cayenne powder in a bowl with and mix with your fingers; Apply the rub on both side of the ribs with your hands so it penetrates the meat;
- Place the ribs on the grill grate over indirect heat and toss a toss a few wood chunks onto hot coals for smoking; Close the lid and cook for about 4 hours at 225°F;
- Combine all Ranch Dipping ingredients in a bowl and set aside in the refrigerator for latter;
- Mix all Buffalo Sauce ingredients in a saucepan and simmer for 15 minutes; Glaze the ribs and cook for another hour at 225°F; The ribs are done when the meat have shrunk of about 1 inch from the bones; Sear the ribs over high heat for 10 seconds and remove from the grill;
- Cover the ribs with aluminum foil and let them rest for 15 minutes before serving.