It wasn’t all bad in the end but I’d certainly adjust the directions to get a slightly different result. In our case, everyone around the dinner table was thrilled with the final product, except me. I thought the timing was too long for the first and second phases and I practically omitted the last phase as the ribs were more than done! Following Dr BBQ’s method resulted in the ultimate in “fall off the bone” ribs and that’s undeniable, but there was no pretty plating of the ribs and well, it ended up a being a delicious wad of pork and bones all thrown onto a serving plate for all of us to tuck into.
Perhaps I’m being overly critical but I kind of like ribs with a bit of bite required and it’s got to look nice too. Would I recommend this recipe? For sure! The rub and the glaze are excellent. The timing, if adjusted, should result in a fantastic rib result!
So here’s what you’ll need to prepare. First the rub:
1/4 cup corse sea salt
1/2 cup white sugar
2 tablespoons brown sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground nutmeg
Combine all the spices above and then whiz it through a spice grinder or coffee bean grinder. You want to get the rub nice and fine. This also makes enough for at least 6-8 big racks. Whatever I don’t use I simply put it into a zip top bag and keep it in the fridge. Lasts for ages!
To rub your ribs, simply slather each of your racks with vegetable oil and then dust the rub over both sides of the rack and in between the bones on the sides. Don’t miss that sweet spot with the rub. Wrap your ribs in cling film and place them back in the fridge for a few about 2.5 hours. When your grill/smoker is up to temperature, take out the ribs, unwrap them and put them into your trusty rib rack.
The glaze is next, and when done it’s delicious. Highly recommend trying this glaze.
1 cup ketchup (which is pretty much one standard size glass bottle of Heinz ketchup)
1/2 cup dark molasses
1/4 cup white vinegar
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Liquid Smoke
1/2 cup honey
Combine all the ingredients in a medium sized saucepan and let it simmer for about 15 minutes. Let it cool down uncovered and you’ll see how it thickens up beautifully.
Here’s the way I’d do it (again) knowing now what I know.
Preheat your smoker/grill or BGE to 275 dome temperature, set up for indirect cooking. Add a drip pan full of water and then throw in two handfulls of cherry wood chips. Put your ribs into a rib rack and place them over your drip pan. At this temperature, set your timer for 2 hours. The original recipe called for 3 hours… Place them into an aluminium tray and coat them in honey then fill the tray with about 3 cups of apple juice. Make sure you’ve got enough juice in there so it doesn’t evaporate. Tightly close the tray with two sheets of heavy duty aluminium foil. Then plonk it on the grill at the same temperature for another 45 minutes to 1 hour.
Carefully open the foil tray, it will be steamy and hot after an hour on the grill. Take your ribs out with equal care as they’ll be really close to done at this point. Carefully remove your plater setter and go for the direct cooking method. Place the ribs on the grid directly, meat side up and baste them with the glaze you made earlier. Close the dome for no more than 5 minutes, flip and then take them off after another 2 minutes. Put your ribs on a platter and cover them in foil. Rest them for about 10 minutes, set up the table and now WOW your guests.
We served these ribs with a great new slaw recipe along with baked potatoes and an Apple Cake Tatin that was DELICIOUS! (Thanks Heather!!!)
Like I said, I would have preferred to do the method above but all was not lost. Everyone loved the ribs and I was inspired to try this again in a few months time. Highly recommend the rub and the glaze and I’m looking forward to using the leftovers on chicken and chops!
PS – Check out the “Pork Lady” wield the knife to the pork side – no saw, just a 200 year old blade and lots of muscle. I also took the full loin she gingerly removed, slicing it into 4 small roasts and popped them into the freezer. Thanks “Pork Lady!!!”
Overall Heather Rating 9/10