My favorite ribs to date:
Set one rack of baby back ribs out to warm up.
Start one chimney of hardwood charcoal with newspaper, flint and steel (or a match).
Mix dry rub:
½ cup of light brown sugar, packed, then some
½ cup of Himalayan pink salt (I'd cut this in half next time)
1 tablespoon 'chile' powder
1 tablespoon ancho powder
1 tablespoon piquin powder
1 tablespoon cayenne powder
1 tablespoon ground cumin
2 teaspoons of ground pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1/3 teaspoon dried tyme
1/3 teaspoon cinnamon
Lay out a length of heavy duty aluminum foil that is greater than twice the length of the ribs.
Place ribs in the center of the aluminum foil and coat both sides liberally with Worcestershire Sauce.
Use ¾ of the dry rub to liberally coat both sides of the ribs. Place convex up when done.
Wait.
Divide aforementioned chimney of charcoal evenly on opposite sides of one traditional Weber style grill.
Place fresh hardwood charcoal on said pile of lit charcoal.
Place a foil pan between opposing charcoal nations.
Mix 16 oz of light beer with the remaining rub and pour in said pan.
Wait.
Wait more.
OK... wait a little bit longer. The beer rub mix should have the neighborhood smelling nice.
Place a long grilling pan of sorts on the grill such that the well of the pan is toward the lid of the grill.
Fold the sides of the aluminum foil onto the ribs.
Fold the ends of the aluminum foil over the ribs, covering them completely.
Place the convex up ribs on the overturned pan on the grill. Fold the ends once more to keep the ends of the ribs drawn taught. No slouching.
Cover and wait. Temp vs time, the lower, the slower, the better.
Enjoy
Figures:
Set one rack of baby back ribs out to warm up.
Start one chimney of hardwood charcoal with newspaper, flint and steel (or a match).
Mix dry rub:
½ cup of light brown sugar, packed, then some
½ cup of Himalayan pink salt (I'd cut this in half next time)
1 tablespoon 'chile' powder
1 tablespoon ancho powder
1 tablespoon piquin powder
1 tablespoon cayenne powder
1 tablespoon ground cumin
2 teaspoons of ground pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1/3 teaspoon dried tyme
1/3 teaspoon cinnamon
Lay out a length of heavy duty aluminum foil that is greater than twice the length of the ribs.
Place ribs in the center of the aluminum foil and coat both sides liberally with Worcestershire Sauce.
Use ¾ of the dry rub to liberally coat both sides of the ribs. Place convex up when done.
Wait.
Divide aforementioned chimney of charcoal evenly on opposite sides of one traditional Weber style grill.
Place fresh hardwood charcoal on said pile of lit charcoal.
Place a foil pan between opposing charcoal nations.
Mix 16 oz of light beer with the remaining rub and pour in said pan.
Wait.
Wait more.
OK... wait a little bit longer. The beer rub mix should have the neighborhood smelling nice.
Place a long grilling pan of sorts on the grill such that the well of the pan is toward the lid of the grill.
Fold the sides of the aluminum foil onto the ribs.
Fold the ends of the aluminum foil over the ribs, covering them completely.
Place the convex up ribs on the overturned pan on the grill. Fold the ends once more to keep the ends of the ribs drawn taught. No slouching.
Cover and wait. Temp vs time, the lower, the slower, the better.
Enjoy
Figures:
