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The most important ingredient in cooking champion ribs is time. Ribs cooked slowly with a dry rub = Q heaven! But, don't forget to add a little moisture; by misting or brushing with water, or better yet secret, with apple juice. Over the years, I’ve offered several ways to cook ribs in my books. Caution - speedy versions that cook at temperatures hotter than 225 degrees just boils the juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience. Enjoy!
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Pork Rib Rub
chefgeorgehirsch.com | George Hirsch Lifestyle
Makes 1/2 cup
1/4 cup paprika
2 Tablespoons each dry thyme, rosemary, garlic powder, brown sugar, cumin
1 teaspoon black pepper
1 teaspoon nutmeg
1/2 teaspoon cayenne
In a small bowl combine all ingredients.
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Ribs with Pork Dry Rub
recipe by Chef George Hirsch | Makes four servings
1 slab of St. Louis Style meaty pork ribs, with 14 ribs, about 3 1/2 pounds
1 recipe pork rib rub
2 cups apple juice
3 cups pork ribs wet sticky sauce, see sauce recipe.
Coat the entire rack of ribs with pork rib rub, wrap ribs tightly and refrigerate overnight.
Pre heat a grill to low temperature (approximately 225-250 degrees F). Place ribs meat side up on grill and cook for 2-3 hours. The lower temperature keeps the meat from drying out and becoming tough. After 2 hours begin to baste or spray the ribs with apple juice. The juice keeps the meat moist and from becoming dry during the long cooking.
