Baby Back Ribs on the Recteq Bullseye Grill

In this video, we will be smoking baby back ribs on the Recteq Bullseye Grill First, we have to prepare the ribs and then mean we need to remove the membrane. Find a really dull butter knife.

Starting on the wider part of the ribs slowly lift the membrane using the dull knife. When there is enough membrane to grab use a paper towel to slowly remove the membrane The more membranes you remove the easier it gets.

Now get a broiling pan and lay the ribs with the membrane side up. We now apply the rub. This time I am using Mc Cormick grill mates sweet and smoky rub. I do one rack of ribs at a time. First, I apply rub and then I spray with a vegetable oil so the rub stays in place. The reason you apply the rub first is you want the salts and sugars to dissolve in the meat. You do not want the oil to get in between the rub and the meat.

Then flip over the ribs and do it all over again. As far as oil I have tried many but any low-cost cooking oil will work. If you have the time you might want to let the rub sit for about thirty minutes. Then it is off to the grill.

You should pre heat the bullseye grill till it is a minimum of 225F. I find adjusting the Temperature dial to the 10 o clock position will get pretty close to temperature.

I like my ribs without a lot of moisture but you could add apple juice, honey or even Parkay. Now cook for 2 more hours.

Remove the foil and be careful to not let the juice fall to the bottom of the grill. You can see how the ribs are bending they are technically done but we are going them dry out on the grill for another 30 minutes. I did not save the juices this time but if I had been doing mash potatoes I would of use them to make a gravy.

So here is our FireBoard Session. We cooked for 4 hours and 38 minutes. Our average temperature was 231F and as you can see the Bullseye was extremely consistent on temperature. We cook for 2 hours on top of the GrillGrates

We then wrapped in foil for 2 more hours.

We then let the ribs dry out for 30 more minutes.

Ribs are now done and the first thing we look for are they tender and not mushy. They sliced very well and were consistent all the way from the outside rib to the middle ribs.

I then took some of the meat from an end rib and boy was it tasty. One big greasy thumbs up.

Now we look to make sure the rib is not dry and has a well-developed smoke ring. The ribs were not dry and had a great looking smoke ring.

The next and last test is the tug test.

The meat is NOT falling off the bone but as you bite the meat come CLEAN from the bone. We call that a clean tug. All I can say is the Bullseye does a great job of smoking ribs.