Racey
Maxwell Smart-Ass
- Joined
- Sep 18, 2007
- Messages
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If you cook on lump charcoal, anything from an old webber to a Big Green egg, and you like dry rub, give this a go:
baby backs cut into 3 bone sections, heavily rubbed in your rub of choice, I do a mixture of mainly lemon pepper with cayenne, paprika, garlic and onion powder, and Jalopeno Salt.
Coat the ribs until they are nice and covered, let them sit in the fridge for a few hours or overnight.
Set up your coals to run for 4 hours at 210-230F. I lay down a long strip in my PK about the width of a rack of ribs, and only start about a 6"x"6" section, this will allow it to "Burn down the line", and make for minimal tending. Do not put the ribs on top of the coals, you are looking for indirect heat here, One side of the grill has the coals, the other side has the ribs.
No temp probe, no checking for doneness, just run them on pure lump charcoal, no wood, no smoke, 4-4.5 hours at 210-230.
They have a great little crisp on the outside, the inside is nice and tender and should pull of the bone easily, but not be soggy. A nice little hint of the charcoal, but no overbearing smoke, No sauce.
Personally this is my favorite way to have ribs now, and such a refreshing difference from sauced ribs.
baby backs cut into 3 bone sections, heavily rubbed in your rub of choice, I do a mixture of mainly lemon pepper with cayenne, paprika, garlic and onion powder, and Jalopeno Salt.
Coat the ribs until they are nice and covered, let them sit in the fridge for a few hours or overnight.
Set up your coals to run for 4 hours at 210-230F. I lay down a long strip in my PK about the width of a rack of ribs, and only start about a 6"x"6" section, this will allow it to "Burn down the line", and make for minimal tending. Do not put the ribs on top of the coals, you are looking for indirect heat here, One side of the grill has the coals, the other side has the ribs.
No temp probe, no checking for doneness, just run them on pure lump charcoal, no wood, no smoke, 4-4.5 hours at 210-230.
They have a great little crisp on the outside, the inside is nice and tender and should pull of the bone easily, but not be soggy. A nice little hint of the charcoal, but no overbearing smoke, No sauce.
Personally this is my favorite way to have ribs now, and such a refreshing difference from sauced ribs.
