Dry Rubbed RibsFrom justariderinthewind 7 years ago
- 8T. light brown sugar, tightly packed shopping list
- 3T. kosher or sea salt, coarse shopping list
- 1T. chili powder shopping list
- 1/2 t, fresh ground black pepper shopping list
- 1/2 t. ground cayenne pepper shopping list
- 1/2 t. jalapeno seasoning shopping list
- 1/2 t. Old Bay Seasoning shopping list
- 1/2 t. rubbed thyme, or crushed in mortar shopping list
- 1/2 t. onion powder shopping list
- 1 large rack of ribs or hunk of meat shopping list
- 1 cup apple juice shopping list
How to make it
- Mix all dry ingredients in zip-bag or container, blending well. Seal bag or cover container.
- Pierce or cut sinew (between ribs) slightly on back-side of ribs, can remove all together if you're patient.
- Place in shallow pan large enough for meat, pour on juice.
- Turning often to coat, marinate for at least 3 hours (overnight is awesome results).
- Discard juice.
- Starting with bone-side of ribs, sprinkle almost 1/2 of dry rub on, rubbing in with fingers, flip over to meaty-side rubbing in remaining dry rub.(It'll be pretty thick looking)
- Place over pre-lit coals(1/2 way to optimum cooking point ) with whatever soaked smoking-wood in place. Brown directly over hot coals on each side (turning/alternating rib-ends closest to heat for even browning and to prevent burning) for a total of 30 minutes each side with lid on/vents 1/2 open. (Turn lid so vents are opposite meat/heat.)
- ***(Keeping flare-ups in-check, misting with spray water/with onion powder mixed in (hint :) ) if need be.)
- Now, wrap ribs in heavy-duty foil, crimping top & crimping ends. Place on grill opposite coals(indirect) but below vent holes, cook indirectly 15-30 minutes between turnings/alternating ribends to heat side, for 60 minutes each side again.
- Remove carefully from grill, let sit in foil to rest a bit, then slice & serve with your own ***smoked baked beans & fresh-made cole-slaw.
- (***) Water mixed with 2T. onion powder in a spray bottle, shaken often, can be used to flavorfully douse any flare-ups before they burn your meat up. Use on any meats. Store in fridge to be safe.
- (***) Place your ol' canned baked beans in a throw-away aluminum loaf pan (juice too, 2-15oz. cans will fit), doctor them up to taste and cook them right along with your ribs, stirring every so often to prevent beans from sinking & sticking to bottom.
The Cookjustariderinthewind Dunedin, FL
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