What better way to kick off summer than with a slab of smoky, hearty ribs slow-cooked on a grill? This is a time-intensive process that is worth the wait. These pork ribs are enough to feed a crowd, but you may want to do two slabs -- they're that good. Serve with grilled corn (recipe coming tomorrow), a salad, and some good beer.
1 slab pork ribs
Your favorite seasoning or rub (like The Flying Chef brand, perhaps?)
A sheet pan for each rack of ribs
2 Tbs mustard
½ onion, chopped
¼ cup apple juice or cider vinegar
Bottled barbecue sauce
The night before: Remove the ribs from the package and rinse.
Remove membrane from the back of the ribs, and apply rub to both sides of the meat.
Wrap tightly and refrigerate on a sheet pan overnight.
Fire up a grill on a low temperature, and arrange coals, if used to cook with indirect heat.
Soak wood chips and place near heat source in a small metal dish or discarded can. A pie pan works great
Smoke ribs, meat side up, for 3 hours. Try and keep the temp to around 180F.
Meanwhile in a non-reactive bowl mix the mustard, juice or cider, onion and Worcestershire to taste. Set aside.
After 3 hours remove ribs and place on sheet pan. Adjust grill temperature to 225F, or use your oven to finish the ribs.
On sheet pan, make a foil “boat” for the ribs and add mixture. Sprinkle the top with some brown sugar, cover with more foil and crimp the edges to seal it.
Place sheet pan on grill or in oven.
Cook at 225F for 2 hours.
Remove from grill or oven and open the foil packet.
Slather ribs with sauce, then place ribs back on grill or in oven until the skin starts to tighten and the ribs begin to pull away from the bone. Approximately 30 minutes to 1 hour.
Remove from grill and let rest.
Slice and enjoy.
Favorites from Chef Mark Bly
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