Cookout and BBQ, Main Dishes, Pork Mutton Veal

Slow Grilled Pork Ribs W/Rub

  • 1/2 tablespoons Salt
  • 1 tablespoons Sugar
  • 1/2 tablespoons Ground cumin
  • 1/2 tablespoons Black pepper, coarsely ground
  • 1/2 tablespoons Chili powder
  • 1 tablespoons Paprika
  • 4 pounds Spareribs

    • Mix the salt and all the spices together and rub them well into the ribs. If you have a gas grill, preheat by using only one burner on medium heat for about 15minutes. If you are using charcoal, bank it to one side of your grill and keep the fire as low as possible, starting with just enough coals to get heat, about 15 briquettes. Sprinkle a handful of wood chips (soaked in water for 30 minutes)on the coals.

    Place the ribs away from the heat source (over the unlit burner) and cover the grill. You want a very cool fire, under 300° if possible (you should be able to hold your hand right over the area where the ribs are cooking withjust a little discomfort). If you are using a charcoal grill, add a few lumps of charcoal or briquettes an hour, just enough to keep the fire going. Turn the ribs every half hour or so, adding more wood chips as needed.

    Depending on the heat of your fire, after 2 to 6 hours the ribs will have lost much of their fat and developed an unquestionably cooked look. Just before you are ready to eat, raise the heat to high (add more briquettesand wait awhile) and brown the ribs on both sides. Be very careful; they still should have enough fat on them to flare up and burn, ruining all your hard work in an instant (believe me, I've done it several times). Watch them constantly and move them frequently. Browning will take about 10 minutes.

    NOTE: Faster, easier, and still real good: Preheat the ovento 300F. Rub the ribs all over as above, and place in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for about 2 hours,or until ribs are cooked (if you're in a hurry, cover the roasting pan with foil). When you're ready to eat, roast the ribs at 500° for about 10 minutes, or run them under the broiler, watching carefully, until nicely browned. (From: "How To Cook Everything".

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!