Editor's note:The recipe below is fromHow to Grill, by Steven Raichlen. To read more about Raichlen and barbecue, go to our featureThe Best Barbecue in the U.S.A.
Ingredients
Serves 4 to 8
YOU'LL NEED:
Step 1
1. Trim each rack of ribs or have your butcher do this for you.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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:
Step 8
You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
ALSO GOOD FOR:
Step 9
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.
Leave a Review
Reviews (8)
Back to TopI made these with baby back ribs for my husbands birthday dinner. I bought 2 racks of ribs, almost 6 pounds and there was at least one rack leftover with 4 diners. The ribs were very meaty and moist and we liked them but they were way too salty from the rub. I use Steve's rub recipe from his book and it called for 1/2 cup of salt. This recipe calls for half that and it may still be too much. I used the rest of 2 bottles of BBQ sauce that I had in the frig but this sauce recipe sounds great so I will make it sometime.
karenfar
Huntington Beach, CA
6/9/2014
I thought this recipe was fantastic, and I've never grilled ribs before. I used the rub recipe included but opted for premade BBQ sauce (mostly for ease) and found the ribs smoky, sweet and a little spicy. They were some of the best I've had, though they did take me 4 hours rather than 3. Nonetheless, I would definitely make this recipe again.
nonmerci
Portland, OR
7/2/2013
BEST TASTEN RIB I EVER MADE.... ADD SOME SPICED RUM TO YOUR BBQ SAUCE, WHAT A DIFFERENCE.
autodon
WALLINGTON, NJ
11/30/2011
Heck, a year later, I still like it....
waky66e
2/4/2010
I like this rub, think it has good balance between sweet and savory. Since it's sort of a drag to maintain proper temp on my Q for hours, I like to cook them 2/3 of the way in the oven at about 175, them finish them over wood. Ill give it 3 (4 is for the Holy Grail of Ribs)
waky66e
10/4/2008
Not sure what the previous reviewer did wrong (maybe used table salt intead of the course grain salt called for?) but I followed the recipe exactly and it came out excellent. I'll use this rub often.
Anonymous
San Francisco
8/11/2008
The sauce was great. The method was great. The rub (Basic Barbecue Rub referenced in the recipe)was so unspeakably salty I had to pitch these puppies out. Yuck.
Anonymous
Seattle
7/7/2008
I used a rib rack & apple juice previously. Highly recommend using both, i use a 50/50 mix of water and apple juice in a spray bottle, misting the ribs about every 15-20 minutes. Meat falls off the bone. Usually try to keep the temp between 275-300 degrees on my gas grill. Ribs turn out awesome!!!
Cruit2
New Jersey
5/27/2008
