Cooking for 4 people
Ingredients
- 2 slabs
loin back (baby back) ribs
- 3 tbsp.
dark brown sugar
- 3 tbsp.
paprika
- 2 tbsp.
garlic salt
- 1 tbsp.
black pepper
- 1 tsp.
cayenne pepper
- 0 tsp.
ground rosemary
- 1 tsp.
ground cumin
- 1 tsp.
dried oregano
- 1 tsp.
rubbed sage
- 1 tsp.
dried marjoram
- 8 tsp.
olive oil
- 2 tsp.
soy sauce
- 1 cup
white vinegar
1Food Prep
Remove the membrane from the back of ribs.
Mix together your dry rub ingredients and reserve ½ cup of dry rub.
Mix the remaining dry rub with olive oil and soy sauce to form a paste. Apply your paste
generously to the front and back of the ribs.
2Grill Prep
Fuel: CHARCOAL FUEL: We recommend Kingsford® Original Charcoal Briquets.
PELLETS: We recommend using Kingsford® Memphis BBQ Signature Flavors Pellets for this recipe for a savory, caramelized flavor.
Method: Two-Zone Method
Temp: 250°F
3The Cook
Place your ribs meat side up away from the coals, on the cooler side of the grill. Close the lid and cook until the ribs are tender and have reached an i nternal temperature of 145ºF. This should take about 3½ hours.
Mix your vinegar with 1 cup of water in a shallow baking pan.
Remove your ribs from the grill and dip them into the vinegar water.
After dipping your ribs, place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub.
Cut and serve.
For safe meat preparation, reference the USDA website.
