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Chicago-Style Barbecued Ribs

Yet another recipe for you grill masters. Ingredients: 1 tbsp. dry mustard 1 tbsp. paprika 1 tbsp. dark brown sugar 1.5 tsp. garlic powder 1.5 tsp. celery salt 1 tsp. cayenne pepper 1/2 tsp. ground allspice 2 racks baby back ribs (about 1/2 lb. each) membrane removed 1 cup wood chips, soaked Sauce Ingredients: 1.25 cup ketchup 1/4 cup molasses 1/4 cup cider vinegar 1/4 cup water 1/8 tsp. liquid smoke For the ribs: Combine all the spices in a bowl. Wash ribs and pat ribs dry with paper towels and massage spice rub into both sides of ribs. Refrigerate overnight or up to 24 hours. Grill or smoke for 1.5 hours with bone side down. When grilling or if your smoker does not have a water pan, place a small disposable aluminum pan filled with 2 cups water under the burner. Adjust oven rack to middle position and heat over 250 degrees. Set wire rack inside rimmed baking sheet or pan and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil and cook until ribs are completely tender, about 2 hours. Transfer to serving platter, tent with foil and let rest for 10 minutes. Brush ribs with 1 cup of sauce and place on the remaining on the table.

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