What do you cook when you live in Florida in February and it's a beautiful 78 degrees?? Something on the grill of course. Along with some tangy and slightly sweet coleslaw and baked beans.
I had a slab of regular pork ribs that needed to have the membrane taken off the back. It's kind of a pain but you won't be able to enjoy your ribs if you don't remove this. Here is a video on how to do this.
Cooking ribs at our house is usually an all day process. There's baking going on; then we move to the smoker and maybe to the grill for finishing off. On this night however, it was the very basics --
1 Slab of St. Louis Style Ribs (or what we call 'regular' ribs)
Pork Rub --
1/4 cup Brown Sugar
1/4 cup Paprika
1/4 cup Pepper
1/4 cup Kosher Salt
2 TB Cayenne
2 TB Garlic Powder
2 TB Onion Powder
2 TB Chili Powder
1/4 cup Paprika
1/4 cup Pepper
1/4 cup Kosher Salt
2 TB Cayenne
2 TB Garlic Powder
2 TB Onion Powder
2 TB Chili Powder
Liberally rub the ribs with the spice mixture. I let it sit there undisturbed while the grill heated up. I let it heat to 500 degrees and then turned down to medium with ended up being around 300 degrees. I put the ribs on and lowered the lid and let them cook slow for about an hour and a half. I moved them and flipped them quite a bit making sure they were cooked evenly. When they were done (I always check to see if the meat has pulled away from the bone) I slathered them with some Sweet Baby Rays Chipolte BBQ Sauce.
2 comments:
My husband loves a nice slab of smokey ribs. I'll have to try this for him sometime.
Oh these ribs leave me craving BBQ season. Ill have to remember this recipe. They look delicious!
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