H.e always cooks ribs inside as he does not think they cook well on the grill, Great recipes for a picnic! You should be able to see the bones in the rack making the carving process easier. Now this is my kind of dish, It looks yummy and delicious. Store the unused portion of the spice mix for future use. No part of the rack should hang over one of the lit burners. THANKS FOR THE GREAT VIDEO. 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Come out perfect every time. They key is you must follow the instructions EXACTLY. Lay down some margarine, sugar and hot sauce on a sheet of tin foil, place the rack on top and wrap tightly while making sure not to puncture the foil. It might take a few attempts to get all of it, but with a little practice, it will get easier. Took all of 4 1/2 hours. The last hour, I wrap the ribs in tinfoil with a good barbecue sauce. Your email address will not be published. Using a pair of tongs, hold the ribs on their edge, bone side towards you and gently slide a sharp knife between each bone. Pork and beef ribs are enormously versatile, though, so you might as well add this trick to your arsenal. Next, take dry wood chips or chunks (chips produce smoke quickly, but doesn’t last long, while chunks are harder to get burning, but produces a longer smoke). Hubs was right - one hour was not long enough for these to be "fall off the bone tender," so at that point I turned it over to his expertise. That particular story begins with a man called Hernando de Soto, who brought thirteen pigs to Florida in 1539. Spanish, Central European, English, and Native American influences all combined to produce what are today called classic Southern ribs. Stabilize the temperature to about 250°F. Thanks for sharing your recipe! All this requires is a little practice, but some basic knowledge also helps. Rotate the ribs periodically. My 6 and 3 year olds loved these. You probably get the idea – some flavors are simply delightful when paired with similar ones, but others need contrast to shine. 6. If you have to use “seasoned” wood (wood that is dried out) whether whole or chips, be sure to presoak the wood in water for at least 2-3 hours before you use it. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Remove the packets of ribs from the grill and let rest for about 10 minutes. Stay away from the wood from conifers like pine, spruce, fir as the smoke from a conifer will tend to be bitter and more chemical. Once you get the first few done, you can grab the membrane and just tear it off the rest. The ideal rack of ribs is rectangular in shape and even in width and thickness. The ribs will cook indirectly throughout the whole process. The membrane is slippery, but the paper towel will you get a firm grip. So its time to start prepping for our weekend gathering. Close the lid and adjust the grill burners to hold a cooking temperature of 250 degrees F (120 degrees C). Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more. These should support the main dish, not fight with it. Oil or mustard are probably not ingredients you’d think of as part of a dry rub, but very important none the less. Over the decades and centuries, vinegar, spices, mustard, molasses, and other condiments all entered the mix. (5 stars!). My suggestion would be to use one burner. After that, it’s time to turn up the heat and get some sizzle going. It is essential that you closely monitor the grill to prevent burning and overcooking the ribs. Loved the twist you’ve done on our favorite part of meat. Learn how your comment data is processed. The above technique is pretty standard, and is basically how most decent steakhouses prepare their ribs (although they will also take shortcuts wherever they can). So now the ribs have been cooking with the smoldering apple wood and its time to test for doneness. My 6 and 3 year olds loved these. Thanks! was soooooo amazing. Now, gently pull the membrane away. I put too much on my last batch & it was overpowering). Last saturday I prepared these for a guest list of 40. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Place the wood onto square sheets of aluminum foil and wrap them loosely into balls. Oh this looks yummy! When you buy through links on our site, we may earn an affiliate commission (. While not as good as Ribs done on my Green Mountain Smoker, they were damn good! 7. I had three bbq's on the go. The basic idea is this: collagen and other connective tissue require a temperature above 160°F to dissolve, which makes meat more tender. Because we had double the amount of meat, I did peek after an hour and 20 minutes to see the progress. Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions.