Recipe of the Week
Barbecue'd Pork Ribs
I've decided to make Thursday a weekly recipe day – and for the “maiden voyage” I'm choosing our bbq'd pork ribs – Silver style.
Over the years we have eaten at least two tons of pork – in various configurations and cooking styles. I can't even begin to imagine how much of that was in rib form and how much of that was “the good stuff” St Louis cut. And, yes, I'm very particular about my pork ribs … don't care much for baby backs – I want to eat the whole side of the pig – so it will always be St Louis cut for me.
In case you didn't know, I enjoy watching bbq and grilling competitions (if you don't know the difference, then let me know and some day I'll make that an article). As a rule there are great variations between how ribs should be done, and this depends on where they are being served – home, restaurant or competition. And the cooking techniques also vary with these. For competition the meat must be a bit firm to allow for the “bite” and the “perfect” rib-come-away-clean effect. For restaurants the challenge is to have hot, juicy and delicious when their customer comes in and orders, so they tend to do what I call a “cook and cool” and heat per order style. Now, at home, we cook to eat. And we like that almost fall apart done “thing” and all bones come clean.
The Home Technique
Start by buying ribs – we tend to find the St. Louis Style Spareribs and they come in a factory sealed package – buy enough to have a half of a slab for each person (and I like to have an extra slab for the leftovers).
Rub – this is an entire series of postings and I'm not going to do more than say this: if you have your own pork rub, then use it. Otherwise go to the store and buy a good quality pork dry rub – (spend some money and don't buy the same brand that lines the shelf). Or if you want to find a recipe from another cooking site and see if you like it, then do that. You will want to have about a half cup per slab of ribs. Ask me if you want our rub mix.
Remove the membrane on the back of the ribs – take a teaspoon and start at a corner and just tear it off, this will aid in the rub getting into the meat. Cut your slabs in half.
Place two long strips of Saran wrap on the counter with about 1 inch overlapping – make them long enough to cover the ribs. Sprinkle the rub liberally on the meat and wrap in plastic wrap. Leave in your refrigerator overnight. You might also want to put the “package” in a suitable plastic container or wrap with heavy duty foil – might get messy if you don't.
Heat your grill – if you have gas, then turn it on for 15 minutes at full heat. If you use wood or charcoal or briquettes, the make sure you buy the material WITHOUT added chemicals – use a fire starter chimney or an electric starter.
– DO NOT EVER USE “SO CALLED” CHARCOAL LIGHTER FLUID – this is poison and is not good for either you or your meat.
Put each slab half on the hot grill for as long as it takes to get grill marks – your grill will have room for 2 or more slab halfs and this part is to give some color and flavor. Do not lose any of the drippings after you've completed this – take each slab half and put into a “turkey roasting bag” for the next step. Add 8 ounces of grocery store bbq sauce (if you make your own that you can use that). Seal the roasting bag with the provided twist-tie and carefully wrap the package in heavy duty aluminum foil. Place this package in a roasting pan and then into your oven at 275 degrees (F) for six to eight hours.
Make the rest of the meal – carefully drain the juice from the roasting bag and serve on the side. ENJOY!!!!!