Barbecued Ribs

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I’ve heard that finger-lickin’ is not allowed in finer circles. Rumor has it, you should only order foods that are easy to eat during business dinners. No spaghetti, no lobster, and definitely no ribs. The same goes for when you meet your in-laws for the first time.

Is this true? I don’t know.

But I do know that, when you find yourself face to face with a rack of ribs, you aren’t getting away from them without a little finger lickin.’

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Barbecued pork ribs can be made any number of ways, depending on the part of the USA you’re emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue.

Even though I’m American, I really don’t have much experience cooking ribs, so I looked at The Best Recipe by Chris Kimball for inspiration. He suggested going with a dry rub, then brushing BBQ sauce over them at the end.  I played around with a few combinations and came up with something we all loved.

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Let me tell you something: I’m never looking back.

These ribs were beautifully spiced, ultra tender, and, yes, they were finger lickin’ good.

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And, if you use hot paprika, these ribs have the perfect mild-medium burn.

Speaking of which: When I asked Amanda Hesser what she thought the biggest change was in American cooking over the last century+, she said the addition of chili peppers (and spices in general). That’s good news for these ribs.

Awesome (and yum).

Ingredients:

2 racks of pork ribs (I used baby back, but you could also use full ribs)
2 cups hickory wood chips, for smoking (optional, but delicious)

Dry Rub:

2 Tbsp paprika (hot or sweet, as desired)
2 Tbsp kosher salt
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp oregano
1 Tbsp granulated garlic
1 tsp cayenne pepper (optional if using hot paprika)
1 tsp fresh peppercorns, cracked (optional, for extra bite)
1 tsp black pepper

1 cup of bbq sauce, for brushing

Method:

Soak the wood chips an hour before grilling.

Meanwhile, mix together the spices.

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Prepare the ribs by making sure the thin membrane on the underside of the rib is peeled away (often referred to as silverskin). Often the butcher has already done this (or can, if you ask nicely).

Rub the dry mix all over both racks of ribs (or you could just cook one and reserve half the spice rub for next time).

Let the spiced ribs set at room temperature for about an hour (or refrigerate up to one day before grilling).

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Place the drained woodchips on the left side of the grill. Turn all burners to high and leave this way until the chips start smoking heavily. This will take about 20-30 minutes.

Turn off all the burners except the left one (with the wood chips). Lower the left one to low barbecue, or wherever it needs to be on your grill to get the heat come down to 225F.

Once the temperature stabilizes, add the ribs directly to the right side of the grill (off the heat, no foil) and cook for about 3 hours, turning every 30 minutes. Check the temperature every once in a while just in case.

Remove the ribs from the grill to a tray. Cover tightly with foil, then saran wrap. Let rest about an hour before cutting. This steams the meat and makes it ultra tender.

Brush with barbecue sauce as desired.

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Then there’s just one thing left to do:

your happy dance!

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Barbecued pork ribs can be made any number of ways, depending on the part of the USA you're emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue.Barbecued Ribs
Servings
4-6
Servings
4-6
Ingredients
Dry rub
Instructions
  1. Soak the wood chips an hour before grilling.
  2. Meanwhile, mix together the spices.
  3. Prepare the ribs by making sure the thin membrane on the underside of the rib is peeled away (often referred to as silverskin). Often the butcher has already done this (or can, if you ask nicely).
  4. Rub the dry mix all over both racks of ribs.
  5. Let the spiced ribs set at room temperature for about an hour (or refrigerate up to one day before grilling).
  6. Place the drained wood chips on the left side of the grill. Turn all burners to high and leave this way until the chips start smoking heavily. This will take about 20-30 minutes.
  7. Turn off all the burners except the left one (with the wood chips). Lower the left one to low barbecue, or wherever it needs to be on your grill to get the heat come down to 225F.
  8. Once the temperature stabilizes, add the ribs directly to the right side of the grill (off the heat, no foil) and cook for about 3 hours, turning every 30 minutes. Check the temperature every once in a while just in case.
  9. Remove the ribs from the grill to a tray. Cover tightly with foil, then saran wrap. Let rest about an hour before cutting. This steams the meat and makes it ultra tender.
  10. Brush with barbecue sauce as desired.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

15 Comments

  1. Brian Schwartz says

    This looks delicious. I never would have believed that you can make authentic barbecue on a grill. I thought you needed a pit or a smoker. But this recipe converts a grill into a smoker. I’m not sure about steaming the meat though. This isn’t authentic and would ruin the division between crust, smoke ring, and meat. Still, Knotty Pine used to do this… that was their secret recipe… and people liked it. Also, what do you soak the wood chips in?

    • Sasha Martin says

      Just water! There’s still a nice crust, even with the steaming..and I think it makes the meat even more tender. I also like how it frees me up for an hour before serving them… there’s always a million other things to do when hosting a party, even if it’s a potluck!

  2. amanda says

    Looks amazing!

    And I loved the America’s Test Kitchen shout-out! (I am slightly obsessed with their cookbooks- they have never steered me wrong.) I have yet to attempt anything from their grilling section (mainly because I’m afraid of my grill), but this looks absolutely do-able. And yummy.

    • Sasha Martin says

      Yes, after you’ve done it once you’ll think… why haven’t I done this before? The only real trick is keeping those wood chips burning 🙂

      • Sasha Martin says

        Sorry – just answered – was in Beaver’s Bend for a long weekend and was without reliable internet since Wednesday. Thanks Brian!

    • Sasha Martin says

      Head Country – it’s an Oklahoma brand, made in Ponca City. And it’s yum!

  3. Janet Goodell says

    I have a front and back burner (long and thin). I will adjust instructions and hope it works. Is that mac and cheese on the side?

    • Sasha Martin says

      You should be fine, as long as it’s off the direct heat. And yes, mac and cheese 🙂

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  5. Jeff Blackwell says

    Sasha: Have you and your husband ever used a smoker to cook ribs or brisket? I have a Weber grill but I’m lookin’ to buy a good smoker. I live in Houston, Tx. And by the way, where did your Ma-ma get the name Sasha? I like it. Thanks for your feedback and a great cooking web site.

    • Sasha Martin says

      I haven’t myself – the only time I smoked meat was when I was a student at the CIA – but that was a cold smoker. Sasha was a derivative of the Japanese name Musashi believe it or not! 🙂 Good luck with your search!

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