TULSA - The Tulsa Food Guy brings us this flavorful combination for a tasty summer cookout.
Baby Back Ribs:
Set ribs out about two hours before you plan to grill them. Pat both sides down with a paper towel absorbing excess moisture and season both sides liberally with your favorite Cajun seasoning or barbeque rub. Cover with saran wrap and leave out to bring close to room temperature.
Prepare your grill for indirect grilling. Add your favorite smoking wood to the coals to get a little smoke flavor.
When your fire is ready, place the ribs top side down directly over the heat for about 5-10 minutes to sear. Flip them over and move them to indirect heat.
Depending on how hot you have your grill, let the ribs cook for about 1 and a half to 2 hours, adding wood/wood chips if needed to add smoke.
When your ribs are almost done, baste them with Country Bob's All Purpose sauce and let them cook for 20-30 minutes or until the ribs are nice and tender. Remove from the grill and let sit for 20-30 minutes before cutting.
Cut lemon in half and squeeze all of the juice out. Remove any seeds. Add lemon juice, sugar, ice and water to a shaker and shake until thoroughly mixed. Serve over ice on a hot summer day.
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