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Deep-Rubbed, Slow Roasted Pork Ribs

Monday, 26 May 2008

Description

Most barbecue cooks have their favorite dry rub recipe. This one is from the National Pork Producers Council. It calls for rinsing the rub off the ribs before cooking, a technique some cooks might choose not to use. The ribs can be rubbed and kept refrigerated for up to two days.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels' Championship

 

Ingredients

At a glance
Cuisine
American
Southwestern
Ingredient
Pork
Cooking Method
Grill
Heat Level
1
Chile
New Mexico Green
Meal/Course
Main Course
Serves
4
  • 1/4 cup coarse salt

  • 1/4 cup dark brown sugar

  • 4 garlic cloves, minced

  • 2 tablespoons minced yellow onion

  • 4 teaspoons crushed black pepper

  • 2 teaspoons crushed red pepper flakes

  • 1 teaspoon crushed thyme

  • 1 teaspoon ground ginger

  • 1 /2 teaspoon ground cloves

  • 1 /2 teaspoon ground allspice

  • 4 pounds pork back ribs

Methods/steps

Mix all rub the ingredients together in a small bowl. Thoroughly rub the mixture over all surfaces of the ribs. Refrigerate the ribs, covered, for up to 2 days.

Remove the ribs from the refrigerator, rinse the ribs thoroughly and pat them dry. Cook the ribs over indirect heat, with a banked medium-hot fire in a covered grill, for 1 1 /2 to 2 hours, turning occasionally, until very tender.

 

 

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