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BABY BACK RIBS WITH RUB
2 racks baby back ribs, approximately 1 1/2 pounds each
1/2 cup The Rub (see recipe)
The night before, remove the fell from the bone-side of the ribs, rinse under cold water and pat dry. Rub each rack with about 1/4 cup of the rub. Transfer to heavy-duty self-sealing plastic bags and refrigerate.
Prepare a smoker for barbecuing by heating to 200-212 degrees, and remove the ribs from the refrigerator 30 minutes before cooking. Sprinkle with more rub and place on the grill. Smoke for approximately 4 hours. When the ribs are done, the meat will be tender between the ribs. If you donīt have a smoker, cover with foil and roast for 1-2 hours in a 250 degree oven, then finish by broiling or grilling on a barbecue for 30 minutes. Serves 6
Rub for baby back ribs and beef brisket - crush together:
2 tablespoons kosher salt
1 tablespoon ground Tellicherry pepper
1/4 cup ground red chile
3 tablespoons granulated garlic
1 cup sweet red paprika
1/4 cup light brown sugar
1 tablespoon ground cumin
1/4 cup dried oregano leaves |
