When it comes to ribs around here it's a man's world. Every year at the Super Bowl party Rocky brings his ribs. People walk in the door and ask where Rocky's ribs are. It's a source of annoyance to my husband who has been trying to duplicate those ribs forever. Well, last night we had the most incredible ribs ever!
I do the prep work and Weber does the rest but who am I to argue with the king of ribs...
First prep the ribs..
Baby back ribs, 2 slabs to a pkg
Dry rub
Turn the ribs over (so it looks like a boat). Slide a kitchen knife under the silver skin. Grab hold of it and pull it off in one piece. This takes a bit of work but once you get the hang of it you wonder why you were fumbling around with it at first. Generously cover with rib rub and put in a large baggie. Refrigerate at least overnite.
For each slab of ribs take a large sheet of heavy duty foil, lay an ice cube in the center, lay a slab on top with the curve side over the ice cube. Wrap foil tightly around ribs. Cook in your gas grill @ 225 for 3.5 hours on indirect heat.
Take ribs off grill and unwrap. Brush with your favorite bbq sauce and grill just long enough to carmelize sauce. Enjoy!
Recipe for dry rub:
1/4 c. chili powder, 1/4 c. paprika, 2 T. onion powder, 2 T. garlic powder, 1 t. cumin, 1 T. cayenne, 2 T. thyme, 2 T. basil, 2 T. oregano, 2 T. coriander, 1/2 t. white pepper, 1 T. black pepper. The original recipe calls for 1/2 c. kosher salt but I do not add salt to mine. Put this in a large shaker jar and keep in the refrigerator. It can be used as a rub for beef, pork or chicken and also for seasoning cajun recipes.
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