NAKED RIBS
Steps:
- 1. In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly. 2. Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all. 3. Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 tablespoons per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight. 4. Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side. 5. When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals. 6. Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.
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Ramsey Woanya
[email protected]Worst ribs I've ever had. Don't waste your time.
Eugene Frimpong
[email protected]The ribs were dry and tough. I won't be making them again.
md Mushed
[email protected]The ribs were a bit too spicy for my taste, but they were still good.
Mitsie Malcolm
[email protected]These ribs are a keeper! I will be making them again and again.
McHenry Akinnayajo
[email protected]The ribs were fall-off-the-bone tender and the sauce was perfect.
jocelyn ortiz
[email protected]Easy to make and delicious! The ribs were a big hit at my party.
Werner Beyers
[email protected]Amazing ribs! Will definitely make again.
Adeel Mashori
[email protected]I followed the recipe exactly and the ribs came out perfect! They were so tender and juicy.
Fida Hamid
[email protected]The ribs were a bit dry for my taste, but the flavor was good.
Nikki Delozier
[email protected]I've made these ribs several times now and they are always a hit! My friends and family love them.
Entertainment Bangla
[email protected]The ribs turned out great! The dry rub was easy to make and gave the ribs a delicious crust. I cooked them on my grill and they were done in about 2 hours.
Lily Perrotti
[email protected]These ribs were fall-off-the-bone tender and had the perfect balance of smoky and sweet flavor. I will definitely be making them again!