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When you look around the table and all of your friends and family is smacking their lips, blotting their chins, and licking their fingers, you know that you have accomplished cooking the perfect meat falling off the bone's baby back ribs. If you are getting good results every time and are just looking for a few tips and tricks to up your game a little bit here is some that may require you to cook just a few more slabs.

That will be my first tip is just to make sure you have enough. Have you ever noticed that when something isn't a hit or maybe a little dry, or overcooked you can't give the stuff away. And the serving plate remains full. However with things like the perfect baby back ribs you will think where did they go? Are they gone already? Where is the cook's cut? A good rule of thumb for purchasing the right size of ribs per person is usually a slab or rack per person.

Make sure the ribs you are buying has more meat than fat before doing anything to your ribs you will want to remove this fat also called the membrane. Just scoop it out with your fingers and it will make a huge difference in every step when cooking the rib.Time is crucial to the success of grilling the perfect baby back rib, and you will need lots of it.

Start in the morning and go ahead and marinate your ribs in the refrigerator the longer you do this the better the flavor. At this point just marinate the meat in your dry seasonings which ever you prefer. A Cajun rub or seasoning works well along with garlic, lawerys, sea salt, and I even have friends that swear by chilli powder. Just use whatever you like.

Marinate for at least four hours. After this step is complete give your ribs a bath and instead of water use a nice cold can of Heineken. Marinate ribs with the BBQ sauce place in a 250-degree oven for at least two hours. Now you are ready for the grill! When cooking your baby back ribs you have gone way too far and put too much time and effort into them at this point just to place them on the grill and have a tragic disagreement with the grill. You will want to BBQ the ribs using indirect heat.

Keep the hottest part of the heat to one side of your grill and place the meat on the opposite side. Just maintain the heat and add coals as needed. Your coals should be reduced to a white-hot ash that's when the temperature will be perfect not scorching but enough heat to get the job done.

For added smoke and steam which will make the meat fall off the bone so bad, you will need three pairs of tongs and four hands to get them on the plate you can soak your ribs in water prior to placing on the grill, or just put a pot that can withstand the heat on the grill directly over the coals where your meat isn't. My final tip is to make sure and have plenty of strong paper towels on hand a simple napkin simply will not do.

Learn more about this author, Eric Buckingham.
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