Of the food dishes shown on the cover of my cookbook, Grits to Guacamole, the one most asked about is the barbeque ribs. For so long I told everyone the rub and mopping recipes were a secret, but now that the book is out – I guess it’s alright to share these with you. I have many different recipes to season and baste ribs but this combination is one of my favorites. After tasting one bite, most prefer the ribs served dry, that is, without a sauce. But if you want a mouth-watering experience, where all three recipes come together, then you’ll want to make my BBQ Sauce for Ribs (pg 192), which is also in the book.
BBQ Rub for Ribs
1 cup firmly packed brown sugar
1 cup granulated garlic
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons granulated onion
1 tablespoon dry mustard
1 tablespoon Creole Seasoning -pg 58
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon black pepper
1 teaspoon ground coriander seed
1 teaspoon ground oregano
Mix all ingredients together and store in an airtight container.
Sprinkle generously on ribs – let stand several hours before barbequing.
Mopping Sauce for BBQ Pork
Great for all ribs
2 cups apple cider vinegar
1/2 cup white vinegar
1/2 cup apple juice
1/4 cup brown sugar -firmly packed
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
Place all ingredients in saucepan and bring to a boil. Stir and reduce heat to a low simmer cooking for 15 minutes. Baste ribs using a mop several times during cooking.
For best results, use the slow, off-heat method for barbequing.
My Cooking Method
I like to use St. Louis style ribs, which are meaty and have shorter bones. Wash the slabs, remove the membrane on the bone side of each slab and cut each in half if desired. Sprinkle generously with BBQ Rub for Ribs, pg 194, and let rest at room temperature while preparing the grill. Make the basting sauce, I prefer the Mopping Sauce for BBQ Pork, pg 190. Place ribs on the cool side of the grill with the fireside set between 250 to 300 degrees F. Use a rib rack if your area is not large enough for the slabs. Cook ribs for 5 to 6 hours or until the bones begin to protrude past the meat. Baste often with the mopping sauce after the first hour using a mop. When ready, remove and wrap each slab in heavy foil, seal tightly and place back on the cool side for another 30 minutes.
You also may like my Rub for Pork, Bourbon Mopping Sauce and Bourbon BBQ Sauce.