Dry Rub For Barbecued Spareribs Recipe

Dry Rub For Barbecued Spareribs

From pieplate 15 years ago

If you want these to come out right, you have to grill them by indirect heat, with banked coals, in a covered kettle grill. It's up to you...

Grind seeds in coffee grinder.
Crumble herbs between your two palms.
Whirl seeds and herbs and garlic in a food processor;
add oil and process until lumps are gone.
Rub evenly over the slab of ribs, massaging in.
Let rest at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
Prepare coals. A coal-chimney is excellent for this. White ash etc.
Pour coals into barbecue kettle, banking to one side.
Set ribs on the coal-less side.
Close the lid and leave the vent 1/3 open.
Turn every 30 minutes. Open the vent more, but not much more, if the heat seems to be dying down too much.
The ribs come off the grill when the meat starts to pull away from the bones, when you can turn the bone a bit, and when the meat exposed looks a bit reddish.
NOW the KEY!!
Wrap ribs tightly in aluminum foil, then place inside a large brown paper bag. Leave them there for at least 1 hour. This step is critical.
Cut 'em up and serve however you like.

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" It was excellent "
pollymotzko ate it and said...
Really nice recipe submission! I like this very much. I'll have to see what other yummy things are on your page!

Polly Motzko
Southern CA, USA
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" It was excellent "
wynnebaer ate it and said...
Oh yeah....:)
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pieplate Claremont, CA

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