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.
ingredients
The Ribs
1st Stage-Dry Rub
2nd Stage
3rd Stage
Finishing Glaze
directions
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.
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.
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.
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.
Remove ribs from grill. Brush finishing glaze on both sides of ribs. Place on grill for 10 minutes, or until sauce caramelizes.