We were thinking about them last Thursday. Thinking about them smothered in dry rub.
Dry Rub Recipe
I got this recipe from a friend of mine. Who knows where he got it?
1 Tablespoon ground black pepper
2 teaspoons cayenne pepper
2 Tablespoons chili powder
2 Tablespoons cumin
2 Tablespoons dark brown sugar
1 Tablespoon sugar
1 Tablespoon oregano
4 Tablespoons paprika
2 Tablespoons salt
1 Tablespoon ground white pepper
3 Tablespoons celery salt
3 Tablespoons garlic powder
Feel free to adjust those ingredients to taste…
Put it on the Big Green Egg at 325 degrees for 45 minutes.
Then move the ribs indoors, sealed tightly in a foil pouch on a baking sheet. This kind of steams the ribs the last part of the cooking while retaining the smokey grill flavor.
Bake for 45 minutes to an hour at 325 degrees.
Now you can grill your corn or prepare whatever else you’re having. Here’s what you get. Highly flavorful pork ribs with meat almost falling off the bone. We don’t bother with any sauce because their so moist and tasty to begin with. Watch out for the steam when you open the pouch. And be sure to make too much. They make great leftovers.
3 responses so far ↓
foodczar // June 30, 2008 at 12:06 pm |
Ah, a lady that loves ribs! In short, a rare creature. My wife, like lots of women, has traditionally opposed them because she doesn’t like getting sauce on her fingers. But she’s changing and she finally found some baby backs recently that she actually likes! Progress!!
Margie // June 30, 2008 at 10:55 pm |
Nope, I have no problem at all getting sauce on my fingers. But, I don’t get my nails done either.
paninigirl // July 1, 2008 at 9:11 pm |
I’m making those-they sound delicious!