Yesterday afternoon I got to wanting those pork spare ribs (St. Louis style) that I took out of the freezer a couple days ago.
I slipped them out of the wrapper, washed off the goo and patted them dry with paper towels.
I have a dedicated coffee grinder for powderizing spices. I pulled all the bottles and jars of spice out of the cupboard to make my secret blend of spices for the spice rub. Some of the items tossed into the grinder include whole peppercorn, dried herbs, [redacted], [********], [classified], [if I told ya, I'd have to kill ya]. Buzz the grinder until it is all a very fine powder.
Rub the spice mix all over the rack of ribs, both sides, all edges, leave no meat unrubbed. Then put the platter in the refrigerator uncovered, for at least 4 hours. It sure makes the 'fridge smell good.
I fired up the charcoal starting chimney and put in mesquite flavored briquettes. On the shelf is the handy smokin' chip can I made for the for the hickory chips. A little handiwork with your antique "church key" and you've got one too. When you poke the holes around the rim, only penetrate the lid 1/2 way. This leaves the points up inside, to hold a briquette or two off the bottom, so as Tom Hanks said in Castaway: "THE AIR GOT TO IT!"
I dumped the coals when they were ready and spread them out, then put a couple live coals in the smokin' chip can and topped those with hickory chips. I put the slab on the grill, meat side down, and lifted the coal bed to its highest position.
Then closed the lid, adjusted the air and chimney vents and let it cook for 20 minutes.
I flipped the rack over to bone side down and found they have just the right amount of char on those ribs. I lowered the coal bed to its lowest position and slathered the top with 1/4 inch of my secret BBQ sauce.
Everyone who knows me, knows what's coming up next when they see that classic bottle of my sauce. I'm known as the "Q-Master". The recipe is classified, of course. I closed the lid and let those ribs cook over the slowly dying fire for 50 minutes. The sauce soaks in past the char, softening it up and complementing the rub.
It got too dark outside to photo the ribs on the grill as they finished, so here they are on the platter, ready to cut. I have never understood that old-timer fetish for ribs that "fall off the bone". That's for grannies and duffers with bad or no teeth. Falling off the bone is OVERCOOKED. These ribs are ready when the meat has pulled back from the bone tips about 3/8th of an inch.
Here they are, cut, plated and ready to chomp.
Cheers!
Greg
I slipped them out of the wrapper, washed off the goo and patted them dry with paper towels.
I have a dedicated coffee grinder for powderizing spices. I pulled all the bottles and jars of spice out of the cupboard to make my secret blend of spices for the spice rub. Some of the items tossed into the grinder include whole peppercorn, dried herbs, [redacted], [********], [classified], [if I told ya, I'd have to kill ya]. Buzz the grinder until it is all a very fine powder.
Rub the spice mix all over the rack of ribs, both sides, all edges, leave no meat unrubbed. Then put the platter in the refrigerator uncovered, for at least 4 hours. It sure makes the 'fridge smell good.
I fired up the charcoal starting chimney and put in mesquite flavored briquettes. On the shelf is the handy smokin' chip can I made for the for the hickory chips. A little handiwork with your antique "church key" and you've got one too. When you poke the holes around the rim, only penetrate the lid 1/2 way. This leaves the points up inside, to hold a briquette or two off the bottom, so as Tom Hanks said in Castaway: "THE AIR GOT TO IT!"
I dumped the coals when they were ready and spread them out, then put a couple live coals in the smokin' chip can and topped those with hickory chips. I put the slab on the grill, meat side down, and lifted the coal bed to its highest position.
Then closed the lid, adjusted the air and chimney vents and let it cook for 20 minutes.
I flipped the rack over to bone side down and found they have just the right amount of char on those ribs. I lowered the coal bed to its lowest position and slathered the top with 1/4 inch of my secret BBQ sauce.
Everyone who knows me, knows what's coming up next when they see that classic bottle of my sauce. I'm known as the "Q-Master". The recipe is classified, of course. I closed the lid and let those ribs cook over the slowly dying fire for 50 minutes. The sauce soaks in past the char, softening it up and complementing the rub.
It got too dark outside to photo the ribs on the grill as they finished, so here they are on the platter, ready to cut. I have never understood that old-timer fetish for ribs that "fall off the bone". That's for grannies and duffers with bad or no teeth. Falling off the bone is OVERCOOKED. These ribs are ready when the meat has pulled back from the bone tips about 3/8th of an inch.
Here they are, cut, plated and ready to chomp.
Cheers!
Greg
