Directions: |
Directions: TO PREPARE THE RIBS - Remove the membrane at one end of the slab with a knife underneath it. Pull it down the length of the slab and discard it. Find the skirt - meaty flap that curves down the bottom of the meat side - trim off the thick membrane on its edge. Using a sharp knife cut off the rib tips cutting parallel to the bottom of the slab. Cut the rib tips into several pieces sprinkle the spice rub amply over both sides of the ribs and tips.
TO PREPARE THE FIRE - After you have started your charcoal 40-50 pieces stack them on one side of the grill. Add 3 to 4 hand sized pieces of apple or oak hard wood, preferably a little of both, to the stack of coals. Put a pie pan full of water nest to the coals. Position the grate so the hole is over the coals so you can add more coals and wood as needed.
When coals are about 90% white position the ribs on the grill anywhere but directly over the coals. Cover the grill with the lid make sure the air vent is on the side away from the fire. Cook the ribs for about 2 hours, maintaining a temperature of 230 to 250 by adjusting the air vent on the grill as needed. (Opening vents raises the temp.) Add more coal if the temperatures drops below 230. (You’ll likely need to add 15 -20 coals about 30 min after putting ribs on)
After about 2 -2 1/2 hours turn the ribs over. Add some more coals and hardwood to fire. Continue cooking ribs abut another 2 hours. To check when ribs are done taste a rib piece and tug at a rib, the meat should pull away from the rib with ease.
To glaze meat with sauce while cooking pour some of the sauce into bowl and brush it on both sides of the ribs about every 15 min. during the last half our of cooking.
Remove the ribs from grill and let them sit about 10 min. Cut slabs into individual ribs and serve hot with extra barbecue sauce on the side.
You can also freeze the ribs in the slab for future great eating. Reheat well in the oven at about 250 for 1 hour if defrosted (wrapped in foil)
TO MAKE THE RUB - Spread the light brown sugar on baking sheet and let it dry out for an hour or two so it will not clump.
Sift the brown sugar ant the other ingredients together in a bowl (you may need to do this in batches) stir to combine.
TO MAKE THE SAUCE - In a large saucepan, combine all the sauce ingredients. Heat over medium, stirring well to mix and dissolve the spices. Reduce the heat and simmer sauce, uncovered, for 30 min stirring occasionally. |
Personal
Notes: |
Personal
Notes: You need to have a good “RUB and SAUCE” Recipe while living in Texas, these are great!
A slab feeds two to three people. LONG SLOW GRILLING IS THE KEY TO GREAT RIBS!
Cook time 4-5 hours so do it when you are home for the afternoon.
This works great for large Beef Brisket. We put the rub on the Brisket, wrap it in foil, but have foil open for the first hour to get the smoke flavor. Then wrap it up or you will have a grease fire.
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This recipe for KANSAS CITY STYLE BARBECUED RIBS (Brisket) is from