There’s nothing quite like a rack of juicy, tender, messy ribs smothered in tangy, spicy BBQ sauce. How to get those, besides going to your favorite hole-in-the-wall BBQ joint, is another matter. Everyone has his favorite way of doing it and usually swears it is The Only Way. We’ve decided to experiment and this was round number one, slow cooked and smoked on the grill with indirect heat.
I love Everglades Seasoning and have no idea why I’m just discovering it. I’ve seen it on the shelf but haven’t tried it until now. It’s a tasty combination of flavors but for this it was a bit lot too salty. I’ll have to find their rub for the next experiment.
I also experimented with making my own barbecue sauce. That’s another thing that can be controversial. I’ll post it separately but it was definitely a success.
There are more Rib Experiments in the future. In the meantime, these were pretty good for a football Sunday, served up with Potato Salad and a cold beer.
- Pork Ribs
- Cider Vinegar
- Everglades Seasoning
Remove the membrane by pulling it up on one end and peeling it away. Holding on with a paper towel made it easier to get and keep a good grip on it.
Brush them generously with vinegar. White vinegar would work too but we used Cider Vinegar because it’s what was in the pantry.
Sprinkle with seasoning. We were a little too generous here, which is why they were quite salty.
The grill has three burners and racks. The ribs took up two racks. The small pan with water and wood sits directly over the only heat in place of the third rack. The ribs are never over direct heat.
Keep the heat low, around 250.
Put the ribs on, let the wood chips provide a little smoke and let ‘em cook. Try not to open the grill and peek too often. They’ll stay on for five or six hours. (Be sure you have enough propane!)
In the last 20 to 30 minutes, brush them generously with barbecue sauce.
Bring them in and serve them up with a bunch more barbecue sauce.