Sweet and Spicy Smoked Ribs
Ingredients
6 tbsp. brown sugar
6 tbsp. smoky paprika
3 tbsp. ground black pepper
3 tbsp. garlic powder
1 dash salt
3 rack pork spareribs
9 tbsp. good-quality honey mustard (like Boar's Head)
Your fave BBQ sauce
Directions
The night before: Combine the brown sugar, paprika, pepper, garlic powder, and salt in a small bowl. That's your yummy-yummy dry rub!
Lay one slab of ribs on a piece of heavy-duty tinfoil large enough to wrap around the entire slab tightly. Brush both sides with honey mustard, then sprinkle both sides heavily with the dry rub. Repeat with remaining ribs, wrapping each slab tightly and separately in tin foil; you don't want ice leaking into them in the cooler! Place the prepared ribs in the fridge, or, if you don't have enough room (as we never do, prepping for a crowd) into a large cooler with ice or ice packs.
The morning of: Determine what time you want to eat, and count back 5 hours. This is the time you need to have the grill up to temperature and ready to go.
Half an hour before it's time to start the ribs, start your charcoal and heat grill to 250 to 275 degrees. (No hotter or you'll burn the ribs and/or they'll dry out!) Place ribs on the rack and close the lid. Check on ribs every half hour to ensure they're heating evenly, flip them, etc. During the last half-hour, just when everyone is salivating at your side, transfixed by the smell of smoky sweetness, brush both sides of the ribs with your favorite sauce. Then platter them up, and stand back — you're about to be attacked as tailgaters rush to get their serving!
Ingredients
6 tbsp. brown sugar
6 tbsp. smoky paprika
3 tbsp. ground black pepper
3 tbsp. garlic powder
1 dash salt
3 rack pork spareribs
9 tbsp. good-quality honey mustard (like Boar's Head)
Your fave BBQ sauce
Directions
The night before: Combine the brown sugar, paprika, pepper, garlic powder, and salt in a small bowl. That's your yummy-yummy dry rub!
Lay one slab of ribs on a piece of heavy-duty tinfoil large enough to wrap around the entire slab tightly. Brush both sides with honey mustard, then sprinkle both sides heavily with the dry rub. Repeat with remaining ribs, wrapping each slab tightly and separately in tin foil; you don't want ice leaking into them in the cooler! Place the prepared ribs in the fridge, or, if you don't have enough room (as we never do, prepping for a crowd) into a large cooler with ice or ice packs.
The morning of: Determine what time you want to eat, and count back 5 hours. This is the time you need to have the grill up to temperature and ready to go.
Half an hour before it's time to start the ribs, start your charcoal and heat grill to 250 to 275 degrees. (No hotter or you'll burn the ribs and/or they'll dry out!) Place ribs on the rack and close the lid. Check on ribs every half hour to ensure they're heating evenly, flip them, etc. During the last half-hour, just when everyone is salivating at your side, transfixed by the smell of smoky sweetness, brush both sides of the ribs with your favorite sauce. Then platter them up, and stand back — you're about to be attacked as tailgaters rush to get their serving!
Aucun commentaire:
Enregistrer un commentaire