Directions: |
Directions:Mix all dry ingredients together. Using your hand, pat the rub onto the ribs. Refrigerate the rubbed ribs for a minimum of 4 hours before cooking. The longer you let them sit, the better they will taste. Do not save any unused rub.
To cook, if using a charcoal grill:
Soak 2 cups of wood chips in water for 1 hour. Place wood chips in an 18 inch square of aluminum foil. Seal to make a packet and poke about 6 holes in the packet to allow stem to escape. Open bottom vents on grill. Ignite about 4 1/2 quarts charcoal briquettes (3/4 large chimney-full, or about 65 briquettes) and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals onto one half of grill bottom, piling them 2 to 3 briquettes high; place soaked wood chunks on top of coals. Position cooking grate over coals, cover grill, open lid vents two-thirds of the way; heat grate 5 minutes, then scrape clean with wire brush.
Arrange ribs on cool side of grill parallel to fire; cover, positioning lid so that vents are opposite wood chunks to draw smoke through grill (grill temperature should register about 350 degrees on grill thermometer, but will soon start dropping). Cook for 2 hours, until grill temperature drops to about 250 degrees, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes; add 10 fresh briquettes to pile of coals. Continue to cook (grill temperature should register 275 to 300 degrees on grill thermometer), flipping, switching, and rotating ribs every 30 minutes, until meat easily pulls away from bone, 1 1/2 to 2 hours longer. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.
If using a gas grill:
Soak 2 cups of wood chips for 15 minutes. Place soaked wood chips in small disposable aluminum pan and set pan on burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Scrape grill grate clean with wire brush; turn off burner(s) without wood chips.
Arrange ribs on cool side of grill and cover (grill temperature should register about 275 degrees on grill thermometer). Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on the outside, and turning racks 180 degrees every 30 minutes. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.
I do not add sauce while cooking, but if you must, do it at the very end (last 10 -15 minutes) of the cooking cycle. |
This recipe for Ribs by The Doc is from