Notes
While this recipe calls for two racks, I found the rub worked pretty well for just one -- though you'll probably want to halve the mop in that case too.
Ingredients
|
Rub
|
|
2 tsp
|
paprika
|
|
2 tsp
|
granulated garlic
|
|
2 tsp
|
dried thyme
|
|
2 tsp
|
kosher salt
|
|
1 tsp
|
freshly ground black pepper
|
|
1 tsp
|
ground allspice
|
| |
|
Mop
|
|
1 cup
|
beer
|
|
1/2 cup
|
cider vinegar
|
|
1/4 cup
|
yellow mustard
|
|
1 tsp
|
kosher salt
|
| |
|
Meat
|
|
2 racks
|
pork spare ribs,
4-5 pounds each
|
Preparation
Mix the rub ingredients together in a small bowl using fingertips. Whisk together the mop ingredients into a medium bowl.
Section the ribs: separate the flap and rib tips (separated by a line of fat). De-membrane ribs. Halve any full racks.
Grill over indirect low heat for an hour beore mopping and basting every 30 minutes or so until the meat is tender: 2 1/2 to 3 hours total.
Transfer ribs to a baking sheet and cover in foil to let rest 30 minutes before serving.
Primary Category:
Main Dishes
Seconary Categories:
**New06
BBQ
Pork
Source:
Webber's Real Grilling, page 163.
Copyright (c) 2001-2012,
William Pollock, Sacramento, California.
EatHappy.Core revision: 3.25
