Our fair has offered a contest for grilled ribs for a third year in a row. This is the first time I have competed - not too many chicks at this one! Turn in time was in the middle of the day and on a Wednesday so I am expecting a lot of retired guys and hopefully some gals as my main competition. I don't know if I have won or not, but I have some 'fair spies' to look into the cooler with the award winners selections.
This is how it started, I removed the membrane and trimmed some excess fat.
Here it's brining in a mixture of Kosher salt, water, pickling spice, peppercorns, a couple of squirts of sriracha sauce and cherry wine for about 3 hours. (I wanted to do an overnight brine, but worked all day and still had to shop and put back together
a fridge that experienced a kitchen remodel before I cooked anything.) I put it in a bowl so it was totally submerged.
It's out of the brine, rinsed and rubbed with a mixture of Chili powder, paprika, Italian seasoning, garlic powder, onion powder, black pepper, curry powder, cumin, and a little cayenne
This is the first flip and after a spray of concentrated apple juice and water on both sides. It grills for2 hours flipping only a couple of times.
It's done after an hour covered in foil and another 30 minutes just left open. Very tender!
I will let you know how I did!
Edited by SheGriller - 7/21/10 at 7:15pm