Wednesday, June 14, 2017

Boy Bait

Want to make your man swoon? Barbecue him some ribs! I don't know a man around who doesn't go crazy for some good ribs! (It must be some innate caveman thing.) This recipe utilizes a basic dry rub of paprika, salt, sugar, garlic powder, onion powder, and pepper. The ribs are then smoked over a pan of water while maintaining a temperature between 300-350 degrees for about 3 hours. I know the temperature is higher than most "experts" would swear by, but it is exactly the way I make my Memphis-Style Spareribs and it has never let me down. I do brush these ribs with a little barbecue sauce (my favorite being Sweet Baby Ray's Sweet 'n Spicy) and wrap them in foil for the last 30 minutes. So ladies, push your man aside and make him the best ribs he's ever had! (Make sure you really like him, because he just might propose!) Coleslawpotato salad, and grilled corn are obvious accompaniments.


Best Barbecue Ribs

Serves 4-6

Ingredients:

For the Dry Rub
1/2 cup paprika
1/4 cup Kosher salt
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons freshly ground black pepper

For the Ribs 
4 lbs pork sparerib slabs, preferably St. Louis style cut, if possible
3-4 handfuls mesquite and cherry wood chips, soaked in water
Your favorite barbecue sauce

Directions:

Remove the membrane from the bone-side of the ribs by sliding a knife under the membrane at the edges and using a paper towel, pull the membrane off. Gross! Mix all the dry rub ingredients in a bowl, and pat it all over the spareribs, rubbing it in well. Place the ribs in a dish, cover, and refrigerate for at least 1 hour or for up to 4 hours. Remove from the refrigerator at least 30 minutes before barbecuing. (I also cut each slab in half to ensure they fit in my Weber grill.)


Prepare a charcoal grill for barbecuing over medium-low heat (300-350 degrees).

Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the wood chips on the coals. Place the ribs on the grill rack over the drip pan.

Cover and grill and smoke the ribs, rotating them every 30 minutes or so (the ribs along the outside will cook faster, so it's good to rotate to the inside, etc.) and adding more wood chips, more coals, and more water to the drip pan as needed.


Continue to cover, grill, and smoke the ribs until they are tender and a toothpick can easily be inserted between the ribs, about 2 1/2-3 hours. Brush the ribs with a little barbecue sauce, stack, and wrap in foil for the last 1/2 hour.



To serve, cut the slabs into separate ribs and pile on top of a platter and serve proudly! With lots of napkins!

No comments:

Post a Comment