JIM'S BARBECUED BONES
This recipe - which is Jim's specialty - makes 4 servings of the most delicious ribs you'll ever sink your teeth into.
Recipe from the kitchen of
El's Kitchen
Ingredients:
2 Slabs Baby Back Ribs (about 3 lbs)
4 1/2 T + 1 1/2 t. El's Kitchen Dry Rub for Pork (Spicy or Not So Spicy)
1. Rub ribs entirely with the El's Kitchen Dry Rub for Pork.
2. In a covered cooker (one of those very popular round grills with a lid), start a small fire (about 15 coals) on one side of the grill. When a white ash covers the coals, you're ready.
3. Put the ribs on the grate on the side opposite the fire, and cover. Adjust the vents so the bottom ones are open and the top ones are over halfway open - this will keep the fire going. When the cover is on the grill, make sure the vents are above the ribs. This will allow the smoke and heat to travel through and around the ribs and out the vent. It gives the ribs a thorough smoke flavor.
After 45-60 minutes, turn the ribs over and cook for an additional 45 minutes.
See Notes from Jim below...
NOTES FROM JIM on JIM'S BARBECUED BONES
Smoked barbecued ribs are my favorite. Once a week, June through August is barely enough, so I usually make extra. Anyway, I like my ribs with an extra smoky taste, so I add mesquite or hickory wood chips that have been soaked in water for around 30 minutes. (I have even been known to chop off pieces from oak firewood leftover from winter.)
If you use wood chips, throw them in the fire 2 or 3 times throughout the cooking process. Also, add coals to the fire every 30 minutes or so in order to keep the temperature fairly steady 220-250?. This temperature can vary.
If you like ribs with a little fight, cook them quicker at a higher heat. If you like them tender, cook them around 200? for as long as you like, but at least 21/2 hours.
When ribs are smoke-cooked like this, the meat has a pink color to it on the inside when it's done. Don't worry, the pink is a good color and is cooked thoroughly - it simply looks pink from the smoke and the indirect heat. If you have skeptics for guests, just offer to be the official tester and keep eating. You won't be eating alone for long, you will just have a head start.
Another thing - every time you lift the lid to see if the fire is hot enough, you lose valuable eating enjoyment time, because the heat has to build up inside the grill. If you need a test, splash some water on the cover. If it sizzles and disappears right away, the grill is plenty hot.
I know this way of cooking takes longer than grilling over an open fire, but the chances of burning are nil this way, and the maintenance is easier. No squirt bottles, or constant flipping, or worrying about where the hot spots are. Just keep the fire going and the ribs will be great. I promise.
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