10628 Backyard Championship Ribs 4 hrs 15 mins 1 hr 30 mins 6 to 8 servings Wed Jul 02 00:00:00 -0700 2008 Wed Jul 02 11:05:03 -0700 2008 Barbecue Licensed http://www.chow.com/recipes/10628 Wed, 02 Jul 2008 18:05:03 GMT Getting big-barbecue results with a smaller cooker You don't need a mega-barbecuer to get slow-cooked flavor and tenderness. The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first, but take notes and you’ll have it down perfectly after a few tries. The first couple of batches will be pretty good anyway.

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  • Prepare your cooker for indirect grilling at about 325°F, using cherry and hickory wood for flavor.
  • In a bowl, stir together turbinado sugar and Big-Time Barbecue Rub, and spread it on the ribs (use about 2/3 on the meaty side and 1/3 on the bony side). Let rest at room temperature for about 30 minutes.
  • Put ribs in the smoker, meaty side up (use a rib rack if necessary so that there is enough space). Cook ribs slowly until they are nicely caramelized, about 1 to 1 1/2 hours, depending on your equipment.
  • Remove ribs and place on a platter or baking sheet; brush on both sides with the honey.
  • To tenderize ribs, pour apple juice in the bottom of an aluminum foil roasting pan to a depth of about 1 inch and add the ribs, standing them on end in the pan if necessary to fit.
  • Cover with aluminum foil, and put the pan on the grill over indirect heat at about 325°F until ribs are tender (this step can also be done in the oven). Test ribs by sticking them with a toothpick; they should be soft and tender. It should take about 1 hour, but this will vary depending on your equipment. If you have a hard time keeping your grill on low, check the apple juice frequently to make sure it doesn’t cook off; replenish as needed. At this point the ribs can be allowed to cool, wrapped separately, and reheated later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.
  • When ready to serve, transfer the cooked ribs to a medium-hot grill. Brush with Thick and Sticky Barbecue Sauce and heat for just a few minutes, flipping several times, and brushing again with sauce, if you desire, until they are heated through and the sauce is caramelized. Cut into pieces and serve.

    • Beverage pairing: Rosenblum Aparicio Vineyard Zinfandel, Amador County, California. With barbecue you’ve got to go Zin, and you’ve got to go hard with a big one like this, from 25-year-old, dry-farmed vineyards and featuring a wealth of bramble, pepper, spice, and raspberry fruit.

    ]]>     http://www.chow.com/assets/2006/09/rcp_championshipribs_290x210.jpg Ray Lampe 50 Main 176 3 slabs of St. Louis–style or baby back ribs, cut in half, membrane removed, and washed

    ]]>     298 1/2 cup turbinado sugar

    ]]>     1 cup Big-Time Barbecue Rub

    ]]>     1 cup honey

    ]]>     1 1 1/2 cups apple juice, or more as needed

    ]]>     2 cups Thick and Sticky Barbecue Sauce

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