Ribs

Meat

Source :

Ingredients

1 tablespoon kosher salt

1 tablespoon sugar (demerara is nice in this)

zest of 1/2 lemon

1 teaspoon MSG

1 teaspoon ground black pepper

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/4 teaspoon ancho chile powder

1/4 teaspoon mild chili powder

Directions

3. Prepare the Ribs in Advance

1. Pat the ribs as dry as you can with paper towels.

2. Coat each rack with about 1/4 cup of rub—use 1/3 on the underside and the rest on the flesh side. Massage it in well.

3. Wrap each rack in cling film, then stack them up like Pringles and wrap the whole stack in more cling wrap, getting it as tight as you can.

4. Put on a sheet pan or in a roasting pan, or in a garbage bag in case of leaking, and leave in the fridge for a minimum of 2 hours and up to two days before cooking. Have some apple juice on hand for basting.

4. Prepare Your Grill

You’ll need a hot side and a cool side for grilling ribs right, so set up your grill accordingly. If you’re using charcoal, you want all of the hot coals on one half of your grill and none on the other side. On a gas grill, turn on only half the burners and adjust those burners and the ventilation to keep your grill temperature at around 300°. If you want some smoky flavor, feel free to put some soaked wood chips or chunks in the mix.

5. Cook Those Ribs

1. Unwrap your racks and place bone side down on the cool side of the grill. Close the lid and cook for about 40 minutes, keeping the temperature close to 300°.

2. After 40 minutes, open the lid and move the ribs around so that the ones that were closer to the hot zone are now farthest away.

3. Baste the top of the ribs with apple juice, close the lid and cook for another 20 minutes.

4. Flip the racks over, baste, close the lid and cook for 10 more minutes.

5. Check for doneness at this point: Open the lid and grab each rack firmly from the end side, holding the first four ribs in the tongs. Lift the whole rack off the grill: The rib meat should have softened to the point that the length not held by your tongs should be drooping down at about a 45-degree angle. If they’re drooping, they’re ready! If they stay fairly straight, put them back in the grill, baste again, and close the lid. (Make sure you check every rack as they might not all cook at the same pace.)

6. Check and baste every 10 minutes until done. Remove racks as they are cooked, and tent in foil.

7. Rest racks rest for a minimum of 15 minutes before serving.