RIB FAIRY DUST (Just for those guys out there…)
3T. Kosher Salt
3T black pepper
2T brown sugar
2T garlic powder
1T onion powder
2t. mustard powder
dash of cayenne (or more if you like the heat)
While these ribs do take a couple hours to cook, they are simple and do not require much attention or preparation.
1. Pull off the membrane from underneath each rack of ribs and cut each rack in half.
2. Coat the ribs evenly with the spice rub, making sure to get both sides.
(At this point you can place the ribs in a glass baking dish cover the ribs and allow them to sit overnight. Or you can move on to the next step.)
3. Wrap each rack in foil.
(place one piece of foil on the bottom and one on top. Crunch the sides together, leaving room for any steam to move around in the packet.)
4. Bake for 1 1/2 hours @ 325 degrees.
(Place the ribs in a glass baking dish or on a baking sheet so any drips are not caught by the bottom of your oven)
5. Once your ribs are done, remove them from the foil. Finish directly on the grill until both sides are crisp and the rub starts to sizzle.
(If you like barbecue sauce on your ribs, add the sauce during this step. With the grill on med-low, add sauce to the top side of your ribs, close the lid and cook for a 2-3 minutes. Turn and coat the bottom half of your ribs, close the lid and cook a few minutes more. Repeat this step until you have a good layer of caramelized barbecue sauce on your ribs. (2 or 3 times).)
Some people par boil their ribs, but here my opinion why to avoid this method…boiling meat pulls the flavor out of the meat and into the water. Boiling meat is for making rich Stocks, not to barbecue meat – would you boil a great Ribeye? Remember, tender meat comes from meat that is cooked low and slow over indirect heat, not from the boiling process. Have you ever cooked anything too long in the crock pot and found it was dried out although liquid was in the pot? Yep liquid can dry out meat. It also pulls the flavor from your meat, that is why most roasts call for wine, tomato sauce, or stock to add flavor to the meat while cooking low and slow.
However, If you insist on the boil method, I can attest that ribs do come out tasty, but think how much tastier they could be cooked in their own juices?