Great ribs take both time and care. I usually like to engage my guests in the process, peaking their interest and appetite. It also gives everyone time to take in the outdoor experience along with a cold beverage or two.
INGREDIENTS:
- Whole racks of ribs
- Charcoal BBQ w/cover and a gas grill (or oven)
- Oak or mesquite wood chips soaked in water
- BBQ sauce and beer
Spices to compliment the ribs (be creative):
- mustard
- paprika
- brown sugar
- garlic
- onion
- chili powder
- cayenne pepper
- worcestershire sauce
- red wine vinegar
DIRECTIONS
- Remove the membrane from the underside of the ribs. This is really optional, but will allow flavors to more easily fuse with the meat.
- Place the racks into a large roasting pan. If necessary, cut them into half racks. In a large mixing bowl, pour a beer and add mustard, paprika, brown sugar, garlic, onion, chili powder, cayenne pepper, Worcestershire sauce, red wine vinegar and mix (be creative). Don't be afraid to spice liberally here, it's going to act like a marinade. Pour this over the ribs in the pan, and add some water so that the ribs are partially submerged. It's ok if some of the ribs are underwater. There should be enough liquid to last for hours of roasting.
- Now cover the roasting pan and place inside a gas grill or oven for 4-6 hours at 200-225f. Check them along the way. As the fat melts away, they become more and more tender. Start your charcoal grill with banked coals when you think the ribs are nearly finished. You can tell when they're done if most of the fat has melted away, and the meat has pulled back from the ends of the bones. I like them tender, but they should not fall apart. Transfer the ribs to a platter, and coat both sides with barbeque sauce.
- Your charcoal grill should be ready with coals banked to one side of the grill. Add some soaked oak or mesquite on top of the coal to build smoke. Place the ribs on the grill positioned for indirect heat and cover the grill. Restrict the airflow and don't let it get over 250f. Keep a close eye on the racks and turn them regularly. I like to use a wide paintbrush to mop them down with BBQ sauce after each turn. In time this will result in tender meat with a smoky and crisp exterior. It's tricky because the sauce is sugary, and if it gets too hot it will char. Keep the heat low and move them around to evenly smoke and finish the meat with heat. Add more soaked wood occasionally. After about an hour your ribs should be ready to eat.
- This is thirsty work, so stay hydrated at all times. Keep the crowd back while you plate the ribs; this is for their own safety. Slow cooked ribs are always one of my favorite summertime savory experiences, and I hope you find it tempting enough to try.
