From:
Steve Raichlen’s BBQ USA
Take
2 cups packed brown sugar, 1/2 cup kosher salt and 1/4 cup freshly ground pepper.
Dry rub your baby back ribs with it. We rubbed 3 racks. Let ribs
"cure" in the refrigerator for 4 hours. Use a damp paper towel to
remove excess rub. Grill over indirect heat for 1 1/2 hours. Serve with BBQ
sauce.
First,
for me personally, next time I will use about half of the pepper. Second, the
cured ribs by themselves are good. Slathered with sauce they are out of this
world. I am not much of a meat eater, but if you are going to indulge, you may
as well do it right!!
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