Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don’t find this necessary.
Total time: 1 hours 45 minutes
Prep time: 15 minutes
Cook time: 1 hours 30 minutes
Yield: 12 serving(s)
|2 tablespoons paprika|
|1 tablespoon fresh ground black pepper|
|1 tablespoon dark brown sugar|
|1 1/2 teaspoons kosher salt|
|1 1/2 teaspoons celery salt|
|1 teaspoon garlic powder|
|1 teaspoon dry mustard|
|1 teaspoon ground cumin|
|1/4 teaspoon cayenne pepper|
|2 cups distilled white vinegar|
|1/2 cup water|
|1/2 cup Dijon mustard|
|1 tablespoon kosher salt|
|5 lbs pork ribs (2 racks)|
- Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
- Remove the silver skin from the ribs with your hands.
- Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
- Place ribs on the grill and close the cover.
- Combine all the ingredients for the mopping sauce.
- After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
- Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
- Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
- Cut into serving size pieces as desired.
Calories 645.1, Fat 48.5, Saturated Fat 17.5, Cholesterol 173.8, Sodium 1018.1, Carbohydrate 3, Fiber 1, Sugar 1.4, Protein 45