Cook1 hr 30 mins
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.
- 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.