INGREDIENTS

INSTRUCTIONS

Hello, Barbecue Enthusiasts!  We could not offer you our collection of
recipes honoring National  Barbecue Month without providing you with
the classic of all  barbecued ribs. Break out the paper towels and rib
bibs  we're making  Kansas City-Style Baby Back Ribs tonight!
Otherwise known as loin ribs, baby back pork ribs are more expensive
than other styles of pork or beef ribs. However, the price is well
worth the money; and don't hesitate to work with the butcher at your
local market to get the perfect size or shape of ribs to fit your
grill.  Prepare the dry rub by sifting together the sugar, seasoned
salt,  garlic, celery, and onion salts, paprika, chili powder, black,
cayenne, and lemon peppers, sage, mustard, and thyme in a large glass
mixing bowl. Store in an airtight container, preferably a glass jar,
and utilize as a dry rub for today's recipe and other barbecued  meals,
too.  Kitchen Staff Tip: Remember, the "dry rub" mixture is not
actually  rubbed into the meat. You simply sprinkle it on the cut of
meat  you'll be preparing on the grill or in your smoker.  Prepare your
grill to maintain a temperature of 230 F to 250 F degrees  while
cooking the ribs. You may elect to utilize oak, hickory, or
apple-flavored wood chips. If you do, remember to soak the bag of wood
chips in a bucket of water next to your grill and add them as you
grill the baby back ribs. This water-soaked method helps release the
full essence of the smoky flavor from the wood chips in the steam and
smoke created on your grill.  Blot ribs with a paper towel to remove
excess moisture, then sprinkle  both sides of the ribs with the dry
rub. Arrange slabs on the grill  and prepare to cook the ribs for 4 to
6 hours, adding more coals as  necessary to maintain the heat.  Halfway
through cooking, turn the ribs. The ribs are done when you can  gently
pull them apart with safely gloved hands. Transfer ribs to the  cutting
board and allow them to cool slightly before cutting and  serving.
Serve with your favorite warmed barbecue sauce on the side,  or return
the cut ribs to the grill and bathe them in your favorite  barbecue
sauce as you grill for about 10 minutes more, being sure to  turn them
once, then serve.  Kitchen Staff Tips: You can reduce your grilling
time by precooking or  parboiling the baby back ribs. Either parboil
them in a large stock  pot until they are gray, or bake in a moderate
350-F degree oven  until lightly browned. Apply dry rub as directed.
You may also want  to mix up and keep ready keep a light basting liquid
of 1 cup water,  1/2 cup olive oil, and 3 tablespoons dry rub, just in
case the ribs  start drying out on the grill. Total cooking time will
be about 1 or  2 hours, depending on the thickness of the ribs.
Spareribs are a little less pricey and may also be used with today's
recipe. Because they come from the underbelly of the pig, situated
right next to the bacon, they don't contain as much meat as baby back
ribs. Spareribs are also full of fat and small gristle bones, which
end up making the meat juicier on the grill. You may substitute 2
slabs of skinned spareribs for each 3 to 4-lb. portion of baby back
ribs, and prepare today's recipe as directed. Grilling time varies if
you elect not to parboil or precook the spareribs. Total grilling  time
runs about 6 to 8 hours.  Posted to dailyrecipe@recipe-a-day.com by
Recipe-a-Day  <recipe-a-day@bignetwork.com> on May 22, 1998

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