INGREDIENTS

INSTRUCTIONS

produce enough heat to cook the ribs thoroughly. In cold weather, prepare
for a longer cooking time. Depending on how cold it is, when you turn ribs
at 1 1/2 hour point you'll probably need to add an additional 15 coals to
keep cooking temperature more or less constant. To gauge how outside
temperatures can affect cooking times, it takes 4 hours to cook ribs in 17
degree weather. Signs of doneness include meat starting to pull away from
ribs (if you grab one end of an individual rib bone and twist it, the bone
will actually turn a bit, separate from meat) and a distinct rosy glow on
exterior.
7. If there is a secret to producing authentic barbecue-joint-style ribs at
home, it is this step: Immediately after taking ribs off grill, completely
wrap them in aluminum foil. Put foil-wrapped ribs in a brown paper sack,
and fold sack over ribs. Allow to rest at room temperature for 1 hour or
more. Although it's difficult to say exactly what happens inside that
foil-wrapped, brown-paper-sacked package, whatever it is, is good. An
unscientific guess is that the moist, enclosed heat allows some of the
juices to return to the meat, further flavoring and tenderizing it.
8. Finally, heat up the sauce, unwrap the ribs, swab on the sauce, chop
into individual ribs, and then chomp. Serve additional sauce passed
separately for those who want it.
Kentucky Smoked Barbecue Sauce: Follow instructions in step 3 for sauce
using above ingredients but making the following changes: Increase lemon
juice to 1/4 cup-, increase paprika to 2 teaspoons- add 1/2 teaspoon liquid
smoke with the lemon juice- dissolve 2 tablespoons firm-packed brown sugar
in the vinegar' and add with the tomato sauce.
Louisiana Sweet Barbecue Sauce: Follow instructions in step 3 for sauce
using above ingredients but making the following changes: Increase vinegar
to 6 tablespoons-, dissolve 1 tablespoon firm-packed brown sugar in the
vinegar. Add it along with 1/4 cup molasses and 2 tablespoons sweet sherry
when you add the tomato sauce.
Spicy Rio Grande Barbecue Sauce: Follow instructions in step 3 for sauce
using above ingredients but making the following changes: Increase garlic
to 4 cloves-, increase lemon juice to 1/4 cup-, increase hot red pepper
sauce to 1 teaspoon-, add 1 can (7 ounces) diced mild green chiles along
with the lemon juice. For an even hotter sauce, add 1/8 to 1/4 teaspoon
cayenne pepper.
Cook's Illustrated, July/Aug. 1994 Page 1 1. Credit: A. Cort Sinnes.
Nationality: USA Course: main course Method: grilled
Start to Finish 4 hours Preparation 1 hour Attention 2 hours Finishing 1
hour
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : Allow about four hours, from start to finish.  Assemble the
following: - A covered kettle grill. Although it doesn't have to be a "
kettle" grill, a covered grill is a necessity for this process. . -
Charcoal briquettes.  For purposes of consistency, all cooking was done
over premium-quality charcoal briquettes if you prefer lump, natural
charcoal, by all means use it, although it may affect cooking times
slightly. - Hickory smoking chips. Hickory is absolutely the favored type
of wood-use other types at your own risk. . - Two slabs of pork spareribs,
about 6 pounds total (serves about 4). . - Your favorite dry rub . - Your
favorite barbecue sauce. . - Aluminum foil (extra-wide, heavy-duty, if you
have it on hand). - A large brown paper bag.
Recipe by: Cook's Illustrated, July/Aug. 1994 Page 11.
Posted to MC-Recipe Digest by "Hobbs, D B                 USO"
<hobbs@lbcapo1.uso.unisys.com> on Mar 19, 1998

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