| posted by SandyH 05-12-100 12:29 AM
(Serves 8)
4 Slabs Skinned Baby Back Ribs(1 1/2-2 lbs. each)
1 cup Granulated Sugar
1/4 cup Seasoned Salt (Lawry's is recommended)
1/4 cup Garlic Salt
1/4 cup Celery Salt
1/4 cup Onion Salt
1/2 cup Paprika
3 Tbs. Chili Powder
2 Tbs. Freshly Ground Black Pepper
1/2 tsp. Cayenne Pepper
1 Tbs. Lemon Pepper
2 Tbs. Dried Sage
1 tsp. Dried Mustard Powder
1/2 tsp. Dried Thyme
Prepare the dry rub by sifting together the sugar, seasoned salt, garlic,
celery, and onion salts, paprika, chili powder, black, cayenne, and lemon
peppers, sage, mustard, and thyme in a large glass mixing bowl. Store in
an airtight container, preferably a glass jar, and utilize as a dry rub
for this recipe and other barbecued meals, too. Remember, the "dry rub"
mixture is not actually rubbed into the meat. You simply sprinkle it on
the cut of meat you'll be preparing on the grill or in your smoker.
Prepare your grill to maintain a temperature of 230 F to 250 F degrees
while cooking the ribs. You may elect to utilize oak, hickory, or apple-flavored
wood chips. If you do, remember to soak the bag of wood chips in a bucket
of water next to your grill and add them as you grill the baby back ribs.
This water-soaked method helps release the full essence of the smoky flavor
from the wood chips in the steam and smoke created on your grill.
Blot ribs with a paper towel to remove excess moisture, then sprinkle
both sides of the ribs with the dry rub. Arrange slabs on the grill and
prepare to cook the ribs for 4 to 6 hours, adding more coals as necessary
to maintain the heat.
Halfway through cooking, turn the ribs. The ribs are done when you can
gently pull them apart with safely gloved hands. Transfer ribs to the cutting
board and allow them to cool slightly before cutting and serving.
Serve with warmed barbecue sauce on the side, or return the cut ribs
to the grill and bathe them in your favorite barbecue sauce as you grill
for about 10 minutes more, being sure to turn them once, then serve.
You can reduce your grilling time by precooking or parboiling the baby
back ribs. Either parboil them in a large stock pot until they are gray,
or bake in a moderate 350-F degree oven until lightly browned. Apply dry
rub as directed.
You may also want to mix up and keep ready keep a light basting liquid
of 1 cup water, 1/2 cup olive oil and 3 tablespoons dry rub (or use the
recipe below), just in case the ribs start drying out on the grill. Total
cooking time will be about 1 or 2 hours, depending on the thickness of
the ribs.
Spareribs are a little less pricey and may also be used with this recipe.
Because they come from the underbelly of the pig, situated right next to
the bacon, they don't contain as much meat as baby back ribs. Spareribs
are also full of fat and small gristle bones, which end up making the meat
juicier on the grill. You may substitute 2 slabs of skinned spareribs for
each 3 to 4-lb. portion of baby back ribs, and prepare this recipe as directed.
Grilling time varies if you elect not to parboil or precook the spareribs.
Total grilling time runs about 6 to 8 hours.
Kansas City Rib Sauce:
1 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1-1/2 teaspoon cayenne
Heat oil in a saucepan. Add garlic and sauté until brown. Add
remaining ingredients and reduce heat. Simmer for 15 minutes.
Rib Baste:
1/2 cup water
1/2 cup vinegar
3 tbl. Yellow mustard
3 tbl. Olive oil
1 tbl. Each of: chili powder, garlic powder 1 tsp. Cayenne
Mix all ingredients together.
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