“Let food be thy medicine and medicine be thy food.”
Ribs and grilling go together like pizza and beer, Hepburn and Bogart, sandy beaches and sunburns….. you get the idea….. so when the opportunity presented itself as it did this past long weekend I decided that racks of ribs were the perfect way to celebrate.
Like everything else most people have their own way of doing ribs but I think there is one common denominator and that is they need to be done low and slow and if at all possible cooked over charcoal. My plan then was to brine the ribs over night before putting them in my smoker with some nice Apple wood chunks. Alas (nice word eh?) mother nature had other plans and proceeded to rain all day on my parade so I had to resort to Plan “B”—– low and slow in the oven and then finish on the propane BBQ and I know to some that’s sacrilegious so don’t tell Patrons of the Pit okay??—- only kidding.
Here’s how we do this one.
- 4 racks of Ribs (side or back)
- 12 ounces Lager Beer
- 2 tablespoons ground Pepper
- 6 Garlic cloves peeled and smashed
- 1/4 cup Brown Sugar
- 4 Bay leaves
- 1 cup Water
- 2 tablespoons dry Thyme
- 4 tablespoons Salt
- 2 tablespoons Granulated Garlic
- 2 tablespoons Granulated Onion
- 2 tablespoons Seasoned Salt
- 2 teaspoons ground Cumin
- 1 1/2 tablespoons Chipotle powder
- 2 tablespoons Parsley flakes
- 2 tablespoons Paprika
Putting it all together:
- Dress the ribs by peeling the silver skin off the bone side of the rack and place in a large airtight container and refrigerate over night.
- Mix the last 7 ingredients together and store in an airtight container.
- Remove the ribs from the brine and discard the liquid. Liberally season the ribs with the dry rub and place in a 300° oven for 2 hours.
4. Remove the ribs from the oven and put on the grill at 375° for 20 minutes. Baste with your favourite BBQ sauce.
There you have it “another simple but tasty recipe for the grilling season and beyond.”
Until next time………