519 Posted December 31, 2009 Report Share Posted December 31, 2009 It was a little smokey cooking them. But they turned out ok. Dry Rub: 4 cups - BROWN SUGAR 2 TBL. Spoons- SALT 2 TBL. Spoons- GARLIC SALT 4 TBL. Spoons- PEPPER 4 TBL. Spoons- CHILI POWDER 2 TBL. Spoons- CINNAMON PREP. Peel or cut off sineuy layer, on bone side. (If your in a hurry just put a slice thru the layer between each rib. It lets the rub flavor in. ) Blanch ribs in 4 cups water, 1 cup white wine vinegar. ( Boil in a wok or pan 5 min. each side ) You may need to add more liquid as you go. Let ribs cool, drain & dry for 30 + min. on a baking rack with cookie sheet under them. Apply dry rub to both sides. Cover with food wrap & let stand for 1 TO 3 hours. COOKING: Over charcoal, with TABASCO OAK wet wood chips for smoke. ( or alder, etc.) Cook covered about 45 min. to 1 hour @ 300* Turning every 5 - 7 minutes ( Don't burn them ) Remove from the grill when ribs are 150* in the meaty part. On a platter or large bowl, cover ribs with foil. Set aside to finish cooking, for 10 - 15 min. NOTE: The vinegar starts the meat decomposition, and that tenderize's the ribs. It works on any type of ribs. I also cut the cooked ribs up between the bones, so there easier to serve and eat. Quote Link to comment Share on other sites More sharing options...
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