Ingredients: |
Ingredients: 2 Racks (about 2 lbs. each) baby back or loin back ribs
BRINE:
1-1/2 cups table salt
1/2 cup sugar
4 quarts cold water
DRY RUB:
1-1/2 Tbsp. sweet paprika
1-1/2 tsp. chili powder
1-3/4 tsp. ground cumin
1-1/2" tsp dark brown sugar
3 tsp. salt
3/4 tsp. dried oregano
1-1/2" tsp. ground black pepper
1/2 tsp. cayenne pepper
Smoking Wood Chunks (hickory, apple, mesquite), each about the size of a lemon, soaked in water for at least 1 hour.
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Directions: |
Directions:In a large non-metallic container, combine brine ingredients and mix until salt & sugar are dissolved. Fully immerse ribs in brine and refrigerate for 4 hours.
Thoroughly mix dry rub ingredients.
Remove ribs from brine and fully pat dry with paper towels. Thoroughly rub each side of rib racks with dry rub mixture. Refrigerate ribs for 1 hour.
Drain smoking wood chunks.
FOR GAS GRILL:
Light both burners on HIGH, place wood chunks in disposable alum foil pan, punch a few small holes in bottom of pan and place on top of 1 burner, close lid and allow grill to heat until wood begins to smoke heavily.
Shut off the burner without the wood chunks, lower burner with wood chunks to medium high, place ribs on side of grill that has been turned off. Close cover.
Cook ribs for 2 hours or longer, checking about every 15 minutes, carefully flipping ribs during cooking - switching their positions so that the rib rack that was nearest the fire is moved to the outside, and turning rib racks 180º every 30 minutes. Continue cooking, flipping, and switching rib racks until meat easily pulls away from bone - SLOW COOKING IS THE KEY !!!
FOR CHARCOAL GRILL:
Ignite large chimney starter 3/4 full of charcoal briquettes (about 65 briquettes) and burn until covered with thin gray ash.
Empty starter chimney on one side of grill, piling briquettes into a mound about 2 to 3 briquettes high. Place wood chunks on top of charcoal anc close grill until wood chunks begin to smoke heavily.
Place rib racks on the cool side of grill and cook as above, flipping and switching ribs - remember - SLOW COOKING IS THE KEY !!!
With a charcoal grill, you will have to add 10 to 12 briquettes about half way through the cooking process. |
This recipe for Baby Back Ribs is from