Ingredients:
Pork Ribs (Baby back or St. Louis cuts)
1/2 cup salt
1/2 cup turbinado sugar
1 quarter cup brown sugar
1 tablespoon ground garlic
1 tablespoon of ground onion
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground pepper
2 teaspoons of cayenne pepper
1 tablespoon of thyme
1 tablespoon of cumin
1 teaspoon of nutmeg
Hardwood for the fire (Ash, Cherry, Hickory)
Apple Juice
Honey
Home made sauce or prepared sauce
Directions:
Remove membrane from inside the ribs with a knife, it makes
for more tender meat and allows flavors to penetrate deeper
after it’s removed. In a mixing bowl combine salt,
turbinado sugar, brown sugar, ground garlic, ground onion,
paprika, chili powder, ground pepper, cayenne pepper, thyme,
cumin, nutmeg.
Stir together these dry ingredients with a spoon.
Then rub the dry ingredients into the meat.
To prepare the fire, use a hardwood, such as Ash, Cherry
or Hickory. Cut the wood into small pieces then soak them
in water. This will make the wood smoke and not burn, which
will add flavor to the ribs.
To cook the best ribs, they must be cooked slowly and kept
moist. To do this, use the indirect cooking method. Put all
the coals to one side of the grill. Then add some of the wet
wood to the hot coals. Opposite the coals, place a bowl with
Apple Juice, this will help keep the meat moist. When the
meat is placed on the grill it will be opposite the coals,
so it’s not directly over the heat, but over the bowl
of apple juice.
Close the air vents on the grill, top and bottom.
Let it cook for 1 hr. to 1 hr. and 15 min. at about 325 degrees.
Remove the ribs and place them on a carving board. Then brush
on some honey.
In a foil pan, put an inch of apple juice in the bottom.
To make the ribs fit better, cut them in halves and place
them in the pan. Cover the pan with aluminum foil and put
it back on the grill so it’s not directly over the heat.
Let it cook for 1 hr. at about 325 degrees.
Remove the ribs again and place them on a cutting board.
Brush on a sauce of your choice, either home made or prepared.
Keeping in mind the real flavor of the ribs is coming from
the smoke and the juice, not the sauce.
Cover with aluminum foil again and put them back on the grill
for a few more minutes, so the sauce can cook in.
Remove ribs, cut them in halves or individual ribs, and serve.
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