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| Authentic barbecued ribs RECIPE |
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| 2 |
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full slabs pork spareribs {about 6 pounds total} |
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| 3/4 cup |
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dry rub for barbecue |
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| 2 |
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3-inch-wood chunks or 2 cups woods chips |
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heavy-duty aluminum foil |
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brown paper grocery bag {recycled of course} |
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| 2 cups |
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barbecue sauce {optional} |
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| 2 |
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full slabs pork spareribs {about 6 pounds total} |
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| 3/4 cup |
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dry rub for barbecue |
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| 2 |
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3-inch-wood chunks or 2 cups woods chips |
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heavy-duty aluminum foil |
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brown paper grocery bag {recycled of course} |
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| 2 cups |
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barbecue sauce {optional} |
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| 1 |
Using a dry rub, rub both sides of ribs and let stand at room temperature for one hour. |
| 2 |
If using wood chunks, soak them in water for one hour then drain. |
| 3 |
Pile about forty charcoal briquettes in one side of grill. Keep bottom vents completely open. When coals are covered in a light gray ash, lay wood chunks (or packet of chips) on top of charcoal. Putting the cooking grate in place, and cover. Make sure to open the grill lid vents completely. Turn the lid so that the vents are opposite the wood, drawing smoke through grill. Allow the grate heat for five minutes, clean with wire brush, and place ribs over the cooler part of grill. |
| 4 |
Barbecue, turning ribs every thirty minutes, until meat starts to pull away from ribs, 2 to 3 hours. Remove ribs from grill and completely wrap each slab in foil, then place in the recycled brown paper bag and seal tightly. Allow to rest at room temperature for one hour. |
| 5 |
Unwrap ribs and brush with BBQ sauce if desired. |
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| Servings: 10 |
| Yield: 10-12 |
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| Cooking Tips |
| Want a stronger flavor? Wrap in a double layer of plastic film and refrigerate up to a day |
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| Recipe Source |
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Source: All Foods Natural
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