Bill
Wayne Boatwright posted a terrific rib recipe here a couple of weeks ago which I used to make the best baby back ribs I've had in ages. The trick is cooking over slow, low, indirect heat and using the basting wash generously. That wash made a huge difference. We included optional butter in the wash & mopped it on with tongs & a tied roll of cheesecloth. Our baby backs were pretty meaty & done at 2-1/2 hours - succulent, but pbutted the wiggle the bone test. Oh, so good - you've made me hungry! Nancy T
Here's Waynes recipe: There are both simpler and more complicated rubs that this, but we like
this one. Vary spices according to taste, and adjust cayenne to the heat level you prefer. (Wayne Boatwright) * Exported from MasterCook * Rubbed and Washed Ribs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- RUB 1/2 Cup Paprika 1/4 Cup Granulated Sugar 1/4 Cup Brown Sugar 1/4 Cup Cumin Seeds 1/4 Cup Black Peppercorns 1/4 Cup Chili Powder 2 Teaspoons Salt 1 Teaspoon Cayenne Pepper
WASH 1 Cup Cider Vinegar 1 Cup Water 1/4 Cup Granulated Sugar 1 Stick Butter -- melted (optional) RUB Process cumin seeds and black peppercorns in spice mill until finely ground. Combine with remaining ingredinets and stir until mixture is evenly colored and thorougly mixed. WASH Combine all ingredients and mix thorougly. Use butter if spareribs are
overly lean. COOKING DIRECTIONS Early in the day, or the night before, heavily coat slab of spareribs with spice mixture using flour shaker. Rub well into meat. If preparing the night before, wrap in plastic wrap, then aluminum foil, and refrigerate
until morning. If refrigerated, spareribs should be returned to room temperature before grilling. Grill over a very low fire, 225-250ˇF, for at least 2-3 hours, basting
with wash every 10-15 minutes. Note: A clean dishmop works better than a basting brush. Spareribs should be very tender with a crisp and slightly charred exterior.
