Personal Note: Bob Bahn was a best friend, a brilliant scientist and one of the first people to support our sharing of Patterson’s Mopping Sauce with the broader BBQ community. Although he’s no longer with us, his memory lives on every time we make his famous ribs, get together as family, or do anything else that involves good food and good times.
Total Time: 7 hours
Serving Size: ~4
Ingredients
- 2 racks of pork ribs (we prefer baby backs, but this recipe is great on spare ribs as well)
- 2 tablespoons of kosher salt
- 2 tablespoons of fresh cracked pepper
- 32 oz. of Patterson’s Mopping Sauce
Directions
- Set up the indirect heating arrangement on your grill.
- While your grill is heating up, remove the membrane from the underside of the ribs (the side where the bones are most visible). We like to make a small incision in the membrane at one end of the rack and pull down using a paper towel for grip.
- Sprinkle the salt and pepper liberally on the meat side of the rib (the opposite side than the one you removed the membrane from).
- Let your grill cool down to around 275 degrees Fahrenheit and stack the ribs on the cool side of the grill. You read that right - stack them on top of each other (see the images above) - this is what makes this recipe especially unique.
- After 30 minutes, mop the meat side of each rib and switch their arrangement - put the rack that was on the bottom, on the top. Repeat this process every 30 minutes for the next 6 hours, adding a small amount of charcoal if needed to keep the temperature of the grill to ~275 degrees Fahrenheit .
- As Bob would do, you’ll also want to replace your cold adult beverage with every switch.
- When the internal temperature of the ribs arrives at 165 degrees Fahrenheit, remove them from the grill, wrap them in foil and place them in a cooler for at least 30 minutes.