Our favorite barbecue ribs starts right here.
BBQ Rub for Ribs1 cup firmly packed brown sugar
1 cup granulated garlic
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons granulated onion
1 tablespoon dry mustard
1 tablespoon Creole Seasoning -pg 58
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon black pepper
1 teaspoon ground coriander seed
1 teaspoon ground oregano
Sprinkle generously on ribs - let stand several hours before barbequing.
Mopping Sauce for BBQ PorkGreat for all ribs
2 cups apple cider vinegar
1/2 cup white vinegar
1/2 cup apple juice
1/4 cup brown sugar -firmly packed
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
For best results, use the slow, off-heat method for barbequing.
My Cooking MethodI like to use St. Louis style ribs, which are meaty and have shorter bones. Wash the slabs, remove the membrane on the bone side of each slab and cut each in half if desired. Sprinkle generously with BBQ Rub for Ribs, pg 194, and let rest at room temperature while preparing the grill. Make the basting sauce, I prefer the Mopping Sauce for BBQ Pork, pg 190. Place ribs on the cool side of the grill with the fireside set between 250 to 300 degrees F. Use a rib rack if your area is not large enough for the slabs. Cook ribs for 5 to 6 hours or until the bones begin to protrude past the meat. Baste often with the mopping sauce after the first hour using a mop. When ready, remove and wrap each slab in heavy foil, seal tightly and place back on the cool side for another 30 minutes.