We have another 'submission of the week'! Well, it's really only our second one ever, but none the less, here it is! Michael's best bud, Bret, has been saying he's going to cook something up for the blog for a while now. He actually came over last week & showed us how to toss a pizza dough like a pro. Dang was that impressive! No wonder mine always come out so misshapen! Anyways, Bret & his new wifey, Peggy, cooked up some pretty delicious looking ribs. Those master-grill skills he provided look pretty impressive to me (I'm not much of the griller - Michael usually handles that part of cheffresco :). Read through the whole thing to make sure you have all of the grill necessities before beginning your venture (charcoal & hickory chips). Bret wrote the recipe up & everything - so here it is!
* Unfortunately not all of Bret's pictures were appropriate for the blog - sorry Bret :)
- 3lb pork ribs
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 tablespoon dry mustard
- 2 tablespoons chili powder
- 2 tablespoons freshly cracked black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 2 cups Sweet Baby Rays regular BBQ Sauce
- 3/4 cup apple cider vinegar
- 1/8 cup white vinegar
- 3 tablespoons ketchup
- 5-20 shakes of Texas Pete (depending on heat requirements)
- Prep the ribs: rinse and pat dry. To accommodate a standard oven pan, you will need to half the full rack.
- The rub I used is extremely hot - maybe omit the cayenne for a more face friendly rub. Mix all rub ingredients together. Flip the ribs with meat side down and pull the film off of the back side of the ribs, then rub them like its going out of style. Place ribs in the fridge for about 1 hour.
- Preheat oven to 250F. Place ribs in a foil lined pan (easy clean up) and cover with foil. Bake for 2-3 hours.
- Meanwhile, mix the ingredients for the sauce & refrigerate.
- Prepare your grill; I like to use 3/4 easy start charcoal and 1/4 hardwood charcoal. Push gray coals off to the back of your grill and close the vents so that the top vent is 1/8 open and the bottom is almost closed. This will help you keep the grill at around 250F.
- Soak your hickory chips for 20-30 min. Put ribs on the grill meat side down and put chips over your coals. Smoke ribs for 3 hours at 250 replacing the wood chips as the smoke dies down. Baste the ribs for the last 25-30 min of cooking with your sauce.
- Remove ribs and let rest for 10 min.
- Cut and enjoy!