Smoked Babyback Ribs - Part 3 (Steaming)

Dinner turned out well. The time required to steam the ribs provided adequate time to make side dishes, although these can be made at any point during the process almost. Baked beans and potato salad always go well with BBQ. As you can see the rib bones after steaming are almost fully exposed, no knife is required to eat these ribs.

I steam meat in a double layer of aluminum foil. Place the rib section on the aluminum foil and pour some of the beer/BBQ sauce mixture over the top.
Seal the aluminum foil into a pouch to contain the moisture and place them back on the grill (still in the 250°F - 275°F range). Allow the ribs to steam an hour and a half to two hours.
While taking the ribs out to cut into portion size pieces for my wife and I, the rib section broke in half. Luckily the break occurred exactly where I was going to cut and they fell on the cutting board rather than the floor. Sometimes it's better to be lucky than good.

We make two meals out of the rack of ribs, another reason the full rack is cut in half at the start of the process. The second packet of ribs is allowed to cool and then placed in the refrigerator. To reheat them either place the packet in the oven at about 300°F for about 30 minutes or put them in a covered skillet on top of the stove with a little water added to facilitate more steam. Reheating can be done in the microwave, I just think they turn out better with one of the methods above.

That completes the three step process for cooking ribs, season, smoke, and steam. The great thing is that this method is almost fool proof. Your ribs will consistently be tender, juicy and fall off the bone tender. This is the same basic process I follow to make pulled pork also. There are a few details but now the basic process is done, there won't be three posts for making pulled pork.