| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Cooks Illustrated with modifications by Rick |
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Attributes:
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Grill |
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Comments:
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Feel free to experiment with the dry rub ingredients; add, subtract, modify. Serve with any good commercial or home-made BBQ sauce. |
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Serving Suggestions:
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Ingredients:
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1 slab of 3# spare ribs per person Dry rub: 1 tbs ground black pepper 1 tsp cayenne pepper 2 tbs mild chili powder 1 tbs cumin 2 tbs packed dark brown sugar 1 tbs white sugar 1 tbs ground oregano 1 tbs ground sage 4 tbs paprika 2 tbs salt 1 tbs ground white pepper 3 tbs celery salt 3 tbs garlic powder |
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Instructions:
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Make the dry rub. Amounts shown should make plenty for 4 slabs of ribs. At least an hour before cooking, rub a generous amount of dry rub onto each side of the ribs. Wrap in plastic wrap and refrigerate if planning to let them "marinate" for more than an hour. The longer the dry rub is on the ribs, the more intense the flavor. One hour is long enough to get the benefit of the dry rub, however. Start with a clean grill. Light 40 or so charcoal briquets. When ready, push them all to one side of the grill, stacked 2 or 3 high. Open the bottom vents. Wrap some hickory chips in foil and prick with a fork. Place the chips on the coals. Put the ribs on the grill opposite the charcoal. You should be able to cook 2 slabs at once over the indirect heat. Put the lid on the grill and open the vent about half way. Place the vent directly over the ribs to draw the smoke over them. The grill should initially be about 350° F. Cook the ribs slowly turning every 20 to 30 minutes. Depending upon the temperature of the grill and the outside temperature, they will cook in 1 to 2 hours (in summer). Add coals if needed in winter. Test for doneness by twisting one of the rib bones. The meat should start to come away from the bone. When done remove the ribs from the grill and wrap securely in aluminum foil. Put the foil-wrapped ribs in a brown paper sack and fold securely around the ribs. Let set at room temperature for one hour. The ribs will still be warm and are ready to serve after the waiting period. Heat up a favorite BBQ sauce and swab onto the ribs. |
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Related recipes:
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None |
2001-03-10