Provided by Steven Raichlen
Categories Marinate Graduation Backyard BBQ Dinner Beef Rib Spring Summer Tailgating Grill Grill/Barbecue
Yield Serves 4 to 8
Number Of Ingredients 7
Steps:
- 1. Trim each rack of ribs or have your butcher do this for you.
- 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
- 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
- 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
- 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
- 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
- 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
- VARIATION:
- You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
- ALSO GOOD FOR:
- This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
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Siam 2x
[email protected]This recipe is a keeper! The ribs were fall-off-the-bone tender and the sauce was perfect.
Thakshika
[email protected]I'm not sure what I did wrong, but my ribs turned out tough and chewy.
Naeem Mujtaba
[email protected]These ribs were a bit dry, but the sauce was delicious.
Se Df
[email protected]The sauce was a bit too sweet for my taste, but the ribs were cooked perfectly.
Esther Inuwa
[email protected]I followed the recipe exactly, but my ribs didn't turn out as tender as I would have liked. Maybe I didn't cook them long enough.
Volha Melgaard
[email protected]I'm not a big fan of ribs, but these were surprisingly good. The sauce was really tasty.
Michelle forster
[email protected]These ribs are the best I've ever had! The sauce is to die for.
Johanna Etrisha Morgan
[email protected]I made these ribs for a party last weekend, and they were a huge success! Everyone loved them.
Gatis Butenieks
[email protected]These ribs are so good! The meat is so tender and flavorful, and the sauce is just the right amount of sweet and smoky.
Asma jan
[email protected]I've made these ribs a few times now, and they're always a hit. The sauce is delicious and the ribs are always cooked perfectly.
Mohsin Mohsin
[email protected]The ribs turned out great! The sauce was a bit too sweet for my taste, but that's easily fixed. Overall, I'm very happy with the recipe.
Md Kawshar
[email protected]These ribs were amazing! The sauce was perfectly sweet and smoky, and the meat was fall-off-the-bone tender. I'll definitely be making these again.