Tasty Tuesday: Steven Raichlen's Lord of the 'Que Spareribs

This weekend Brad grilled ribs. Unbelievably delicious ribs. He's got a couple of new grilling books by the grill king, Steven Raichlen. (Maker of the Louisville Wings).You can buy Steven's books on Amazon. They're inexpensive and contain hundreds and hundreds of recipes.

Anyway, here's the rib recipe. It's a long one but soooo worth it!

Indirect Grilling Method

For the Ribs & Rub:
4 racks spareribs (12-15 pounds total)
3 tablespoons seasoned salt
3 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder

For the "Squirt"
1/2 cup Worcestershire sauce
3 tablespoons honey
3 tablespoons distilled white vinegar
2 tablespoons ketchup
2 teaspoons liquid smoke
1 teaspoon Tabasco sauce

Your favorite BBQ sauce

You'll also need - 3 cups of wood chips or chunks (preferrably oak or apple), soaked for 1 hour in water to cover, then drained; spray bottle or mister; rib rack (optional - but Brad's got Steven's rib rack!).

Steps:
1 - remove the thin membrane from the back of each rack of ribs. (turn it meat side down, insert something sharp and pull off the membrane).
2 - make the rub - place the salt, brown sugar, pepper, onion powder, and garlic powder in a small bowl and stir to mix. Sprinkle all over the ribs on both sides.
3 - make the "squirt" (Brad didn't have a mister so he just drizzled instead) - place the Worcestershire sauce, honey, vinegar, ketchup, liquid smoke, and Tabasco sauce in a nonreactive mixing bowl, add 3 tablespoons of water, and stir. Put in spray bottle (if you have one) and set aside.
4 - set up the grill for indirect grilling, and preheat to medium-low. (If using a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then reduce to medium-low).
5 - When ready to cook, place the ribs in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender (2.5 to 3 hours). When they are done, they'll be browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. If the ribs darken too much, wrap them in aluminum foil until they finish cooking. Spray the ribs with the "squirt" every 30 minutes (again, Brad just drizzled).
6 - About 5 minutes before the ribs are done, move them directly over the fire, removing them from the rib rack, if using. Leave the grill uncovered and cook the ribs until brown and sizzling, about 3 minutes per side.
7 - Transfer to a platter or cutting board. Cut racks in half or carve into individual ribs. Serve with bbq sauce on the side or slather the sauce over the ribs.

Serves 8 to 12 people.

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