Bar-B-Q Ribs

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Recipe summary

Recipe courtesy of Chris Lily, Alabama.

Here, Lily displays just how important care and preparation are to award winning BBQ. You'll find that the membrane is easy to remove, and you'll see what a difference this step makes when you bite effortlessly into each rib. Also, it's important to take note of how stage 2 introduces flavourful steam, yielding a tender, pleasant result.

Preparation time:
Cooking time:
Yield: 0

Ingredients

The Ribs

several slabs of loin back ribs

1st Stage-Dry Rub

1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 1/2 teaspoons oregano
1 1/2 teaspoons white pepper
1 teaspoon cumin

2nd Stage

1/2 cup 100% apple juice, per slab
1/2 cup 100% grape juice, per slab

3rd Stage

1 part brown sugar
2 parts reserved spice, rub, mix

Finishing Glaze

3 parts Big Bob Gibson Red sauce, (substitute your favourite)
1 part honey

Directions

The Ribs

Place slab of ribs bone side down on table. Slide knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from the rib.

1st Stage-Dry Rub

Combine 1st stage rub and mix well. Generously apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Preheat pit or grill to 250 degrees. Place ribs meat-side up and cook for 2 hours 15 minutes.

2nd Stage

Remove ribs from grill. Place each rib meat side down on its own doubled aluminium foil square. Foil should be large enough to completely wrap rib. Mix the 2nd stage juices. Pour 1 cup liquid over each rib. At the same time wrap and seal each rib tight. Place back on the grill for 1 hour.

3rd Stage

Remove wrapped ribs from grill. Remove from foil and apply a light coat of the 3rd stage rub to the meat-side of the ribs. Place uncovered on the grill meat-side up for 30 minutes.