Baby Back Ribs with “Season All” Hack

DJ BBQ’s ultimate Baby Back Ribs with a game-changing “Season All” hack that flips the script - seasoning comes after the cook for a bold, punchy finish that clings to every smoky bite. Click here to discover the range of recipes DJ BBQ (@djbbq AKA Christian Stevenson) has created using Schwartz’s Season All Seasoning.

Ingredients

Procedure

1. Make the Baster by combining the following in a spray bottle or squeeze tub: apple juice, ½ cup water, cider vinegar
2. Set your outdoor grill for indirect cooking, with charcoal on one side of the grill so you are rocking an internal heat of 125-140°c
3. I like to leave the bottom membrane under the ribs. Some butchers will remove them. Either way is fine by me. I use the membrane to help goof proof my cooking. They help hold the moisture between the bones so the meat doesn’t dry out if you go to far in the cooking process.
4. Liberally rub your ribs with Schwartz Season All Seasoning and place on the far side of your outdoor cooker. They need to be on the indirect side of the cooker. No direct heat. Place the lid on the grill and turn your outdoor grill into a slow cooker. Add seasoned mini logs into the hot coals for a lovely smoky flavour. Good seasoned smoking woods are fruit woods, oak, sweet chestnut, ash, sycamore, birch, etc.
5. You’ll need to top up the fuel every 45-60 minutes to maintain an even level of heat. This is a good time to move the ribs around so all sides get a good even cook. I tend to leave the ribs bone side down for the length of the cook.
6. Give the ribs a couple sprays/squirts of your baster. Rock some sweet tangy goodness on them bad boys. Keep the lid on the cooker. And go for another hour. Remember, if you’re looking, you ain’t cooking.
7. The ribs will go from super soft(raw) to a more firm texture then they will soften as they get towards the end. I cook to feel on my ribs. After about 2.5 hours I’ll press in between the bones to see if the meat is tender yet. They usually take about 3 hours, give or take 45 minutes. The lower the temp, the slower the cook. This gives the gelatine and connective tissue time to break down. You’re looking for an internal temp of 80°c.
8. If your ribs look like they are getting too much heat but need more time internally, you can wrap them in foil or peach paper for the last hour of the cook.
9. Sprinkle a little brown sugar over top of the ribs and hit ‘em with the baster spritzer. Add three pats of butter before wrapping and returning to the indirect side of the cooker. BBQ is done when it’s done.
10. Once the ribs feel tender or you have the internal temp at 80°c, you can pull ‘em off and lay ‘em on a chopping board.
11. Now sprinkle the Schwartz Season All over your ribs. Use it as a finishing season. I experienced this technique at one of the oldest and most popular BBQ restaurants in the USA….The Rendezvous.
12. Use your knife to cut between the bones and slice away. Lay out your ribs and enjoy.