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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 my 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 flavorful juice out of the ribs, basically dry bones. The bottom line, great ribs cannot be prepared in a hurry. Good practice of patience.
Pork Rib Rub
recipe by Chef George Hirsch | 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
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
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.
