Chef Robert Adler’s Tips for Mouth-watering Ribs
Warm weather means BBQ and that always means ribs. Incredible beef or pork ribs will take 4-6 hours or longer to make, are tender but not falling off the bone, and no cheating by boiling or steaming allowed! Here’s how:
1. For baby-back or spare ribs pull the membrane off the back using a paper towel to grab it and trim excess fat or meat. Lightly rub with peanut oil or bacon grease, sprinkle the rub, wrap them and refrigerate overnight. Rub: combine 1/4 cup sugar, 1/8 cup dried brown sugar, 4 tbsp. coarse Kosher salt, 4 tsp. chili powder, 2 tsp. cumin, 1 tsp. each black pepper, garlic, onion powder, and seasoned salt, ½ tsp. cayenne
2. Preheat your grill to 275 degrees. Cooking will be on indirect heat not directly over the flame. Put an aluminum pan under the cooking grate with enough apple juice and water to cover the bottom. If a pan won’t fit under the grate put the ribs in a rack and into the pan on top of the grate. If smoking, try apple, hickory, or pecan wood. Baste every 30 minutes with pan drippings and add more liquid to the pan as needed.
3. When the meat has pulled back 1/4-3/8 inch from the bone they’re almost done, you’ll have great bark, and the ribs will be tender. Remove ribs and the pan from the grill, heat to 400 degrees, put the ribs back on and quickly baste lightly with your favorite sauce (make sure the sauce is warm) turning every 2-3 minutes 2 times. Cut ribs down the bone so you’ll have two bone sections and three pieces of meat.
4. Serve quickly and accept all the praise.
For more great recipes, check out Chef Robert Adler at Ernie’s BBQ.