Southern Ribs

Instructions

• 2 1/2 to 3 pounds baby back pork ribs (you could use spare ribs)
• 3 cups hickory wood chips (for grilling)
• 2 squares of aluminum foil
• 1 instant-read thermometer (for grill)
• Red Rub (you\'ll use on everything)
• 1/2 cup paprika
• 1/2 cup kosher salt
• 1/2 cup light brown sugar
• 1/2 cup granulated garlic
• 6 tablespoons onion, granulated
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• Combine all the ingredients into a bowl and rub them together by hand. Store in a plastic or glass container until ready to use it. Makes 2 3/4 cups.
• Mop Sauce
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Red Rub
• Tabasco sauce to taste
• Combine ingredients together in a saucepan and bring to a boil. Cool and pour into a plastic container. Cover and refrigerate for later use. Makes 1 3/4 cups.
• Barbecue Sauce
• 1/4 cup vegetable oil
• 1 cup onion, minced
• 1/2 cup green pepper, minced
• 1 jalapeno pepper, seeded and minced
• Pinch of kosher salt
• Pinch of black pepper
• 2 tablespoons garlic, minced
• 1 can tomato sauce (28 ounces)
• 2 cups ketchup
• 1 cup water
• 3/4 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/4 cup lemon juice
• 1/4 molasses
• 1/4 cup cayenne pepper sauce
• 1/4 cup spicy brown mustard
• 3/4 cup dark brown sugar, packed
• 1 tablespoon chili powder
• 2 teaspoons black pepper, coarsely ground
• 1/2 teaspoon ground allspice
• 1 tablespoon Liquid Smoke (optional)
• Pour the oil into a large saucepan and set over medium-high heat. Add the onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Add everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke, and let the sauce cool. Pour into a container, cover and store in the fridge until ready to use. Makes 6 to 7 cups.
• To prepare the ribs, coat evenly with the Red Rub.
• To prepare the grill, remove the grill rack and fire up the grill. Then prepare smoking packets by placing 3 cups of hickory wood chips in a bowl and covering them with water. Soak for at least half an hour. Drain well and divide between 2 squares of aluminum foil. Form into 2 individual packets, and poke holes in one side. Set aside.
• Spread out the coals once they\'re hot, piling them on one side of the bottom of the grill. Set the wood chip packets on top of the coals. Stick a drip pan filled with 1/2 inch of water on the side opposite the coals. This will catch the drips from the ribs and keep things moist inside the grill. Reposition the grill rack over the coals and the drip pan. Cover the grill and let the fire simmer down a bit.
• Position the ribs and position them on the rack over the drip pan. Cover the grill and test its internal temperature by dropping an instant-read thermometer down through a vent hole. The grill temperature should be between 225 degrees and 250 degrees. Check on the ribs about ever 45 minutes for the next 3 1/2 to 4 hours. If the rib are looking a bit thirsty, mop lightly with the Mop Sauce. If the temperature of grill dips below 225 degrees, add a few more hot coals to the fire.
• To test the ribs for doneness, gently tear the meat between the bones, poke your finger through the meat, check if the meat\'s internal temperature is at least 180 degrees. Once you\'ve determined the ribs are done, finish by glazing or caramelizing with the BBQ Sauce.
• To glaze the ribs, brush with BBQ Sauce and let the ribs cook for 20 minutes in the covered grill.
• To caramelize the ribs, crank the heat up to high on the grill and flip the finished rim over onto direct high heat. When they\'re nice and bronze colored, brush with barbecue sauce and serve.
• Optional Marinade
• (odd concoction really good on pork, poultry, venison or beef)
• 1/4 cup chopped garlic
• 1/2 cup chopped onion
• 2 cups fresh orange juice
• 1/2 cup fresh lime juice
• 1/2 cup olive oil
• 4 teaspoons kosher salt
• 1 tablespoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon chopped fresh cilantro
• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan till just smoking. Now cover up your arms and put some potholder mitts on your hands because you\'re about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil — be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Marinade keeps for up to 2 weeks.