RECIPE TITLE "St. Louis, Mo. Super Smokers Sweet and Smoky Dry Rub Ribs"
Recipe from BBQ USA by Steven Raichlen Copyright ' 2003 by Steven Raichlen All rights reserved. Used by permission of Workman Publishing.
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Yield: Serves 4 really hungry people or 8 folks with average appetites -- easy
Method: Indirect grilling
Advance preparation: 4 hours for curing the ribs
4 racks baby back pork ribs (6 to 8 pounds total)
2 cups firmly packed brown sugar
1 cup coarse salt (kosher or sea)
1/4 cup freshly ground black pepper
Dr. Pepper barbecue sauce, for serving
You'll also need:
2 cups wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained; rib rack
Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs on baking sheets.
Place the brown sugar, salt, and pepper in a bowl and stir to mix well. (Actually your fingers work better for mixing a rub than a spoon or whisk does.) Sprinkle this rub all over the ribs on both sides, patting it onto the meat with your fingertips. Cover the ribs with plastic wrap and let cure in the refrigerator for 4 hours.
Set up the grill for indirect grilling (see page 23 for gas or page 22 for charcoal) and preheat to medium.
If using a gas grill, place all of the wood chips or chunks in the smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.
When ready to cook, using a rubber spatula, scrape the excess rub off the ribs. Place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours.
When the ribs are done, they'll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks, cut the racks into pieces, or carve them into individual ribs. Serve them with the St. Louis-style barbecue sauce.
| BBQ USA
2004 James Beard Award Winner for Tools & Techniques Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).