The Most Amazing Tasting Ribs In The World
I actually got the basic idea from a weber's charcoal grilling cook book, although i used a totally different barbecue sauce. this is the first time i've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. we've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. but slow cooking them over live fire just seems to add something that you can't get anywhere else! if you've got the time, and they're done right, you are going to love these!
Steps
In a small bowl mix rub ingredients.
Season ribs all over , putting more on the meaty side than on the bone side.
Do not press spices into the meat.
Put ribs in a rib rack all facing the same direction.
Make sure the charcoal in your barbecue covers no more than 1 / 3 of the grate.
Place a large disposable drip pan on the other side of the charcoal grate.
Fill the pan about half way with warm water.
Drain 1 hand full of hickory chips and place them on top of the charcoal.
Put the cooking grate in place.
Place the rib rack over the drip pan as far from the charcoal as possible , with the bone sides facing the charcoal.
Close the lid.
Close the top vent about halfway.
Let the ribs cook and smoke for about one hour.
Maintain temperature between 250f and 300f by opening and closing the top vent.
Meanwhile , make the sauce and the mop.
In a small saucepan mix the barbeque sauce ingredients.
Simmer for a few minutes over medium heat , and then remove the sauce pan from the .
Ingredients
kosher salt, paprika, garlic powder, chili powder, black pepper, ground cumin, baby back ribs, hickory chips, barbecue sauce, hoisin sauce, liquid honey, worcestershire sauce, soy sauce, apple juice, butter