Chief Longwind Of The North
Certified/Certifiable
First, I never by baby-back ribs. They are to wimpy, with not enough meat on them. That being said, I give you one of the simplest, yet yummy dry rubs ever. I have never used this recipe with barbecued ribs where someone hasn't told me they were the best ribs they'd ever eaten. And I'm not saying this to toot my own horn. Try it on your next batch of ribs and see.
Dry Rub for Pork:
1 cup dark brown sugar
1 tbs. granulated garlic
1 tbs. granulated onion
2 tbs chili powder
Mix these ingredients together and sprinkle liberally over both sides of the ribs. Place coated ribs into a large zipper back.
Yesterday, I cooked this recipe of ribs on the Webber Kettle, with charcoal on one side, and the ribs on the other, all vents closed to the half open position. Before putting the ribs on the grill, I put a thick stick of maple on the hot charcoal. I then put the ribs on the side without the charcoal, covered, and cooked for 1 hour. I basted the ribs with a mop consisting of 1/4 cup apple cider vinegar, 2 tbs. brown sugar, and a half-cup of water.
Repeat three times, so that the ribs are basted four times and cook for about four hours.
Our guests again stated that the coating on the ribs was the best they'd ever eaten. They kept asking what the secret ingredients were and said that the rub couldn't be as simple as I'd explained it to them.
My alternate method for making ribs is to use the same rub, place the ribs in the slow cooker, set to medium heat, and cook over-night. An hour before mealtime, I fire up the grill, with good apple or maple/birch on the charcoal for smoke, and place the ribs in the center, with two beds of charcoal, one on each side, but none under the meat. Smoke the ribs for about 30 minutes.
The first method gives you ribs that are very tender, but stick to the bone. The second method gives you ribs that are fall-off-the-bone tender.
I've even won over some fold from North Carolina, who take their ribs very seriously.
the first cooking technique is one that I learned from looking at rib cooking techniques here on DC. The second, is my own method for making very tender ribs, without having to tend a fire for hours.
If my DW could handle the flavor and mild heat, I'd add black pepper to the rub, or maybe even give them a touch of Sriracha, or Tabasco original before coating with the rub.
Hope your summer grilling/barbecue season is wonderful.
By the way, we have a raging fire burning through a good part of the Easter Upper Peninsula. It's about 100 miles from where I live, but is only 7 miles North of one rural town, and about 6 miles West of Tahquamenon Falls, and the town of Paradise. This area of the UP is one of the most gorgeous places in the continental U.S. It's the second largest waterfall East of the Mississippi River, after Niagra Falls. If any of you pray, we could sure use some rain.
On the plus side, morels grow like crazy after a fire. I know where I'll be picking next spring.
Now it's your turn. Give us your favorite dry rub or marinade for meaty pork ribs. It can be sweet, savory, full of Mexican flavors, or Itallian, or French, Asian, African, Jerked, whatever you like.
Seeeeeeya; Chief Longwind of the North
Dry Rub for Pork:
1 cup dark brown sugar
1 tbs. granulated garlic
1 tbs. granulated onion
2 tbs chili powder
Mix these ingredients together and sprinkle liberally over both sides of the ribs. Place coated ribs into a large zipper back.
Yesterday, I cooked this recipe of ribs on the Webber Kettle, with charcoal on one side, and the ribs on the other, all vents closed to the half open position. Before putting the ribs on the grill, I put a thick stick of maple on the hot charcoal. I then put the ribs on the side without the charcoal, covered, and cooked for 1 hour. I basted the ribs with a mop consisting of 1/4 cup apple cider vinegar, 2 tbs. brown sugar, and a half-cup of water.
Repeat three times, so that the ribs are basted four times and cook for about four hours.
Our guests again stated that the coating on the ribs was the best they'd ever eaten. They kept asking what the secret ingredients were and said that the rub couldn't be as simple as I'd explained it to them.
My alternate method for making ribs is to use the same rub, place the ribs in the slow cooker, set to medium heat, and cook over-night. An hour before mealtime, I fire up the grill, with good apple or maple/birch on the charcoal for smoke, and place the ribs in the center, with two beds of charcoal, one on each side, but none under the meat. Smoke the ribs for about 30 minutes.
The first method gives you ribs that are very tender, but stick to the bone. The second method gives you ribs that are fall-off-the-bone tender.
I've even won over some fold from North Carolina, who take their ribs very seriously.
the first cooking technique is one that I learned from looking at rib cooking techniques here on DC. The second, is my own method for making very tender ribs, without having to tend a fire for hours.
If my DW could handle the flavor and mild heat, I'd add black pepper to the rub, or maybe even give them a touch of Sriracha, or Tabasco original before coating with the rub.
Hope your summer grilling/barbecue season is wonderful.
By the way, we have a raging fire burning through a good part of the Easter Upper Peninsula. It's about 100 miles from where I live, but is only 7 miles North of one rural town, and about 6 miles West of Tahquamenon Falls, and the town of Paradise. This area of the UP is one of the most gorgeous places in the continental U.S. It's the second largest waterfall East of the Mississippi River, after Niagra Falls. If any of you pray, we could sure use some rain.
On the plus side, morels grow like crazy after a fire. I know where I'll be picking next spring.
Now it's your turn. Give us your favorite dry rub or marinade for meaty pork ribs. It can be sweet, savory, full of Mexican flavors, or Itallian, or French, Asian, African, Jerked, whatever you like.
Seeeeeeya; Chief Longwind of the North
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