Hot & Fast Two-Zone Baby Back Ribs

Steps

1. Rinse and pat dry each slab of baby back ribs with paper towels.
2. Remove the membrane from the back side of each rib slab.
3. Rub each rib down with extra virgin olive oil to prevent moisture loss during cooking.
4. In a shaker, combine all dry seasonings (low seasoned salt, black pepper, onion powder, and garlic powder).
5. Sprinkle the dry seasoning mixture over the ribs. Use your hands to massage the seasonings into the meat to ensure they fuse well with the muscle fibers.
6. Configure the grill for two zones: Zone 1 on the right side (charcoal), and Zone 2 on the left side (no charcoal).
7. Place the rib slabs directly over Zone 1 (the coals) meat-side down. This allows them to sear, build texture, and absorb smoky flavor.
8. Set the intake vent wide open and set the exhaust stack to about halfway.
9. Cook the ribs in Zone 1 for approximately 10 minutes.
10. Flip all four slabs of ribs and cook for another 10 minutes on the bone side down.
11. Move the rib slabs over to Zone 2 (the indirect heat zone).
12. Place a drip pan under the meat and add about 2 cups of water and 1 tablespoon of apple cider vinegar to create steam.
13. Spray the rib rack with non-stick cooking spray before placing the ribs on it.
14. Apply the all-purpose spritzer liquid (3 parts water, 1 part apple cider vinegar, 1 tbsp soy sauce) to the ribs as needed during this stage of the cook.
15. Add a few chunks of hickory to Zone 1 and keep the lid open until they break into flames for clean smoke.
16. Cook in Zone 2 (direct and indirect heat/smoke) for approximately 50-60 minutes.
17. After 50-60 minutes, check the ribs for doneness by looking for meat pull back on the bone and measuring bone twist. If ready, wrap each slab tightly in aluminum foil to tenderize and introduce moisture.
18. Let the wrapped ribs rest on the grill or counter for about 30 minutes.
19. Check the internal temperature of each rib; it should be around 205°F (96°C).
20. Remove the meat from the grill and let it rest on a counter for 10-15 minutes to allow juices to redistribute.
21. Unwrap the ribs, slice through the slabs with little resistance, and serve.