'Super Smokers' Sweet and Smoky Dry Rub Ribs recipe
Editor's Note: This recipe by Steven Raichlen is part of the "Grilling Tips" segment airing Memorial Day weekend on CNN Headline News. This recipe is from Raichlen's book, "BBQ USA."
(CNN) -- Method: Indirect grilling
Advance preparation: 4 hours for curing the ribs
Ingredients:
4 racks baby back pork ribs (6 to 8 pounds total)2 cups firmly packed brown sugar1 cup course salt (kosher or sea)1/4 cup freshly ground black pepperSt. Louis Red barbecue sauce for servingYou'll also need: 2 cups wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained; (rib rack optional)
Directions:
1. Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks. Place the ribs on baking sheets.
2. Place the brown sugar, salt and pepper in a bowl and stir to mix well. (Actually your fingers work better for mixing a rub than a spoon or whisk does.) Sprinkle this rub all over the ribs on both sides, patting it onto the meat with your fingertips. Cover the ribs with plastic wrap and let cure in the refrigerator for 4 hours.
3. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium, then toss all of the wood chips or chunks on the coals.
4. When ready to cook, using a rubber spatula, scrape the excess rub off the ribs. Place the ribs, preferably on a rib rack, 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, 1 1/4 to 1 1/2 hours. When the ribs are done, they'll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones.
5. Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks, cut the racks into pieces, or carve them into individual ribs. Serve them with the St. Louis-style barbecue sauce.
Yield: Serves 4 to 8 people.
