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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