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Another first-class recipe from this chef. I am unable to buy New Mexico chili powder in this area and so, after a helpful discussion on the bulletin boards, I used Ancho chili powder at the author’s suggestion. The only other substitution that I made (forced by medical necessity) was to use celery seeds instead of celery salt. Prior to rubbing the ribs, I took the advice of a friend (who is a chef at a local pit beef restaurant) and removed the thin white membrane from the back of the ribs in order to allow the flavours of the spice mix to permeate the meat more thoroughly. At 3½ hours, the ribs were done to perfection – beautifully tender with a pleasant slightly crispy exterior. I ate mine just as they were, and another diner requested that hers be grilled with a very thin baste of sweet barbecue sauce to temper the spice slightly.
Ribs have always been a challenge for me. I was never able to make them as tender and tasty as those in the restaurant. Well, that has changed with this recipe. We loved the spicy rub, and they were fall off the bone tender. I did brush a small amount of BBQ sauce on the meaty side during the second half of the grill time. Absolutely delicious. Will make these again! Thanks, Mean Chef.
pretty dang good!! threw in our convection smoker for a few hours. also didnt have new mexico chile pwdr available and no time to dehydrate peppers, so i used chili powder. a little strong, but wonderful and cannot wait to use other types of powdered peppers!! cut up what few leftovers there were and made some wonderful quesadillas!!
This recipe is a big hit. There is no need to go out for ribs if there is time to prepare this one. I have made 3 times, each successful!
Made this per the recipe w/ancho chili pwdr. I enjoyed it greatly but Mama thought it was a little "warm" for her. Baked for 4 hrs but next time will bake them longer and served w/ BBQ sauce on the side.
We baked our spareribs 4 hours and grilled them 10 minutes on a side and they were still not cooked all the way through. We ended up putting them back in at 300 for another half hour. Very tender, though, which is rare for ribs.
I used my own marinade (wicker's recipe here on this site), but cooked them as recommended. All the fat cooked out of them, and they were tender, moist, and delicious. Thanks!
I have my own Smoked chili rub spice blend I use... I have made these ribs about 4 times now and everyone asks me for the recipe. I LOVE THIS RECIPE!!!!!!
I used my own rub and bbq sauce, but cooked it as directed by this recipe, and OH WOW! Amazing :). I chose this recipe because of the reviews, and they were all right! The ribs were moist, tender and the meat fell off the bones. I made them for guests and they were very impressed that such tender ribs could have a wondeful grilled taste.
I've been cooking ribs a long long time but thought I would try this process. I used my own spices and rubs but followed the cooking instructions precisely. MAN OH MAN these are really great, the meat is so soft and tender, but the last few minutes of grilling get just enough crunchiness. Thanks much, this one is a keeper for me, that's for certain.