Dave's Rib Rub and Pit Barbecue Ribs

Recipe by Hey Jude
READY IN: 6hrs 45mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
  • The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
  • Wrap each rib in plastic and refrigerate overnight.
  • Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
  • Smoking takes 6 hours.
  • Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
  • Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
  • Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
  • Build a really hot bed of coals over the entire bottom of the grill.
  • This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
  • Slather with barbecue sauce and let the heat caramelize the sauce.
  • According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
  • Take your time, visit with friends and drink some beer while slow cooking these ribs.
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