Brad’s dry rub ribs
Ingredients:
2 Racks, Pork Baby Back Ribs - cut in half
1 cup Apple Cider Vinegar
1 liter Heinz White Vinegar - in spray bottle
1/2 Tbsp Liquid Smoke
1/4 cup Lawry's Season Salt
1 Tbsp Onion Powder (not salt)
1 Tbsp Garlic Powder (not salt)
1/4 Tbsp Pepper
1/4 Cayenne Pepper (or to taste)
Optional: Mesquite Smoke Seasoning
Directions: or watch the youtube video!
Cut your racks in half. This is a good time to remove the "silverback" from the back of the ribs (that silvery connective tissue... some ribs will come with this removed) just grab a large spoon and pull on the silverback where it attaches to the rib... pull back and get the spoon underneath to facilitate removal. Then place the racks in a big plastic freezer bag with the Apple Cider Vinegar. Press out as much air as you can, seal and massage the vinegar into the ribs... refrigerate 4 hours.
Okay! Pull the ribs out place on foil lined backing sheet(s) and pre-heat your oven to 265°. Now thoroughly mix all of the dry ingredients together. Use a paper towel to pat the ribs down to get most of the liquid off. Now sprinkle both sides of the ribs generously with your spice mix. Rub those ribs! Get those spices into the meat!
Fill a spray bottle with your white vinegar, and add your liquid smoke. Make sure the bottle is on "spray" and squirt the ribs, being careful not to spray off all of your nice rub! Place ribs in the oven for about an hour and 20 minutes... every 15 minutes or so, open the oven and spray the ribs with the white vinegar w/ Liquid Smoke blend. Flip the ribs and spray the bottom, too!
The vinegar spray keeps the ribs moist, breaks down the meat for tenderness, and helps crisp the edges.
About an hour in, start your outdoor grill... you want it about 275°. If using a charcoal grill, start the coals, then once nice and grey, carefully spread the coals evenly around the sides, leaving a wide spot in the middle so you get nice indirect heat so as not to scorch any one area.
After transferring ribs to the grill, continue to spray them with the vinegar mixture every 20 minutes or so. If you spayed too vigorously, you can sprinkle any extra rub onto the ribs. Continue to cook for another hour and a half... you'll see the meat pulling away from the end of the bone, and the color is getting nice and dark.
Serve with Brad's Special BBQ Sauce, and your favorite picnic sides... and of course, one of Brad's amazing Zinfandels... the new '17 was divine, but the '14 and '16 would be fantastic as well! Cheers!