Memphis pit masters pride themselves on their all-day barbecued pork ribs with a dark bark-like crust and distinctive chew. Up for a challenge, we decided to come up with our own version, but one that wouldn’t involve tending a grill all day.
After failing to grill the ribs in a reasonable amount of time (less than seven hours), we opted for a grill-to-oven approach. We started first with the grill. For a fire that would maintain the key amount of indirect heat (roughly 250 to 275 degrees), we turned to a modified two-level fire where the hot coals are arranged over half the grill. To avoid the constant dance of lifting the lid to add more charcoal to keep the heat stabilized, we mounded coals we’d burned for 15 minutes in a chimney starter on top of unlit coals—a trick that would allow us to extend the life of the flame without opening the grill. In addition, we stowed a pan of water underneath the cooking grate on the cooler side of the grill, where it would absorb heat and work to keep the temperature stable, as well as help keep the meat moister. Then we transferred the ribs to a wire rack set over a rimmed baking sheet and cooked them in a moderate oven until tender and thick-crusted. We even mimicked our grill setup by pouring 11/2 cups water into the rimmed baking sheet. In all, we’d shaved about more than three hours off of our shortest recipe.
Finally, because dry rub ribs are more exacting and have a very small window during which they are perfectly cooked (compared to the more forgiving wet ribs), we used an instant-read thermometer—once the thickest section of the ribs reached 195 degrees, the meat was tender and boasted a satisfying chew. (less)
1. Combine rub ingredients in small bowl. Place racks on rimmed baking sheet; sprinkle rub on both sides of each rack, rubbing and pressing to adhere. Set racks aside while preparing grill.
2. Combine apple juice and vinegar in small bowl; set aside. Open top and bottom grill vents halfway and arrange 15 unlit charcoal briquettes evenly on 1 side of grill. Place disposable pan filled with 1 inch water on other side of grill. Light large chimney starter filled one-third with charcoal (about 33 briquettes) and allow to burn until coals are half coated with thin layer of ash, about 15 minutes. Empty coals into grill on top of unlit briquettes to cover half of grill. Sprinkle soaked wood chips over coals. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush.
3. Place ribs, meat side down, on grate over water pan. Cover grill, positioning top vent over ribs to draw smoke through grill. Cook ribs 45 minutes, adjusting vents to keep temperature inside grill around 250 to 275 degrees. Flip ribs meat side up, turn 180 degrees, and switch their positions so that rack that was nearer fire is on outside. Brush each rack with 2 tablespoons apple juice mixture; cover grill and cook another 45 minutes. About 30 minutes before removing ribs from grill, adjust oven rack to middle position and heat oven to 300 degrees.
4. Transfer ribs, meat side up, to wire rack set in rimmed baking sheet. Brush top of each rib with 2 tablespoons apple juice mixture. Pour 1½ cups water into bottom of baking sheet; roast 1 hour. Brush ribs with remaining apple juice mixture and continue to roast until meat is tender but not falling off bone (internal temperature should be 195 to 200 degrees), 1 to 2 hours. Transfer ribs to cutting board, tent loosely with foil, and let rest 15 minutes. Cut ribs between bones to separate and serve.
Don’t remove the membrane that runs along the bone side of the ribs; it prevents some of the fat from rendering out, leading to more tender results. Pouring lit briquettes over unlit briquettes provides the low, steady heat necessary for effective smoking. To maintain a constant temperature, manipulate the upper and lower vents of your grill and do not remove the lid any more often than necessary. For less spiciness, reduce the cayenne to 1/2 teaspoon.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 41 | ||
Calories from Fat: 4 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.1mg | 1 % | |
Potassium 113.7mg | 3 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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