You may find cuts of ribs named differently, what I mean here are thicker ribs with the pork left on. This makes for a real piece of meat compared to spare ribs.
This is a cut meant for Low&Slow grilling. Makes a real moist and tender result. Bit of a challenge, but this will do the trick.
- Ribs (One big rib per portion, at least)
- Smoke wood of apple or your favourite kind
- Tin foil form or ovenproof ditto
- 5 tbsp paprika powder
- 3 tbsp brown sugar
- 2½ tbsp salt
- 2½ tbsp garlic powder
- 2½ tbsp onion powder
- 1 tbsp finely ground black pepper
- 1 tbsp dried parsilley
- 2 tsp cayenne
- 2 tsp cumin, ground
- 1 tsp ground cilantro
- 1 tsp dried oregano
- 1 tsp ground chili
- Mix together al ingredients for the rub
- Make small holes in rind over all ribs
- Rub everything but the rind!
- Cover with cling foil and let rest in fridge Klä in i plastfolie och låt ligga i kylen.
- Prepare grill for indirect heat and approx 120 degrees C
- In foil/oven form – put ribs – rind downwards
- Put form on grill and add some water in form – just enogh to cover the thickness of the rind
Add smoke wood/chunks and let smoke for 1 hour
- Then remove ribs from form
- Whipe the rind dry and salt it generously
- Now let ribs grill indirectly on same low temperature till they reach 85-90 degr C
- Now create a zone in grill with direct heat (you might need a new set of lit coal)
- We need some real heat now
- Grill, rind down, for a while. Don´t take your eyes of it, the rind shall ”pop” and get a good crust, not burn!
Serve with tater bombs, Coleslaw, Grilled corn and a good BBQ sauce!