For additional details, refer to the book How to Grill by Steven Raichlen.
This recipe was applied to a 3 1/2 lb slab of pork ribs.
Overview
1. Prepare the ribs by removing the thick membrane covering the bone side of the ribs.
2. Marinate the ribs for 1 to 2 hours in apple cider and lemon juice
3. Apply the dry rub to ribs and let stand in the refrigerator for 1 to 2 hours.
4. Use indirect grilling for about 1.5 to 2 hours. Use hickory chips to add smoke flavor to the ribs. During the grilling, sprinkle the ribs with apple cider to keep moist.
5. During the last 30 minutes of grilling baste the ribs with the BBQ sauce.
Dry Rub
1/4 cup of firmly packed brown sugar
1/4 cup of sweet paprika
3 tablespoons of black pepper
4 tablespoons of course salt
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of celery seeds
1 teaspoons of cayenne pepper
In a mixing bowl, combine all ingredients mix with your hands and break up lumps of brown sugar. Store in airtight container from heat and light for up to 6 months.
BBQ Sauce
2 cups of ketchup
1/4 cup of cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons of molasses
2 tablespoons of yellow mustard
1 tablespoon of Tabasco sauce
1 tablespoon of dry rub
2 teaspoons of liquid smoke
1/2 teaspoon black pepper
Posts
