Backyard Baby Back Ribs with Beer BBQ Mop

Directions

1. Prepare Grill: Build a charcoal fire or preheat the grill to low heat 300°F. Set up the grill for indirect heat.
2. If using wood chips, place soaked chips directly on the charcoal or in a smoker box for a gas grill.
3. Prepare Ribs: Remove the silver skin from the back of the ribs and pat dry with a paper towel.
4. Rub the cut lemons over both sides of the ribs, squeezing to release the juice. Let sit for 5 minutes.
5. Rub ribs liberally with Weber® Roasted Garlic & Herb Seasoning and cover. Let rest for 5–10 minutes.
6. Grill Ribs: Place ribs bone side down on the center of the cooking grate or in a rib holder/rack over indirect low heat, ensuring they are not over direct flame.
7. Grill covered (maintain 300°F if using a thermometer) for 1 ½ to 2 hours, until the meat is tender and has pulled back from the rib bones.
8. Baste with BBQ Mop: For the first 30 minutes, do not lift the lid—this is especially important if using wood chips. If ribs start to burn on the edges, stack them in the center of the grill and lower the heat slightly.
9. Thirty minutes before serving, unstack ribs (if stacked) and brush with Beer BBQ Mop every 10 minutes until done.
10. Finish and Serve: Remove ribs from the grill and let rest for 10 minutes. Slice into individual ribs or 2–3 rib portions.
11. Warm additional Weber® Sweet & Thick Original BBQ Sauce in a saucepan and serve on the side, if desired.
12. Prepare Beer BBQ Mop: In a medium nonreactive bowl, whisk together the beer, Weber® Sweet & Thick Original BBQ Sauce, and apple cider vinegar.
13. Stir in Weber® Roasted Garlic & Herb Seasoning and let sit for 10 minutes.
14. Funnel into a squeeze bottle or clean jar. Shake before using.