As much as you can quickly do Ribs, this recipe is a 2 hour recipe if you want it to be. My normal recipe is a 5 hour endeavor in the Big Green Egg. This recipe is for a BBQ at a park or friends house where you don’t have your smoker. Same result can be fall off the bone if done right!
– Rack of Babyback Ribs
– Gonzy II Productions Dry Rib Rub or Emeril’s Dry Rub
– Apple Juick
– Apple Cider Vinegar
– Cola BBQ Sauce (i will post later)
Directions:
Apply dry rub and let meat sit over night or at least 30 minutes if you can. I prefer overnight to let flavors penetrate the meat. Wrap in tin foil with 1.5 Cups Apple juice, 2 tablespoons dry rub, 1/2 cup water, and 2 tablespoons Apple Cider Vinegar. Wrap tightly so no air can escape. The wrap again making sure you have a tight seal.
Heat grill to medium high/high and throw the ribs on for 1.5 hours. If you think the liquid is dissolving take them off before the liquid disappears or your rubs will burn. After 1.5 hours unwrap the ribs and directly put back on grill to add color meat side down first. Apply BBQ sauce on back and once the ribs start to crisp up and brown turn over and apply generous coat of BBQ sauce on the meat side. Put lid on grill and the BBQ sauce will start to glaze. Take off grill after 2 – 3 minutes. Cut the ribs and eat!!! They should almost fall off the bone they are so tender. 🙂
Recommended wines:
2007 Rafanelli Zinfandel
2007 Lily Hill Bella Zinfandel
Chris’ Margarita’s (Anejo version)
FoodieVines Cellar 