With rub and marinade
I pored over all the recipes of Paul Kirk, who is a champion BBQ chef, and distilled them into this one, which uses a RUB for its flavour. You can add BBQ sauce for the last 15 or
30 minutes if you like, but I swear to all that is grilled that you won't need it. If you do add sauce, keep an eye on it, because the sugar in the sauce burns very quickly.
This technique goes against conventional
wisdom in two ways: first, you don't soak
or boil the ribs. They'll get more tender as
they cook, as long as the heat is low.
Second, there is so much fat on ribs that
not only will they stay moist, even the salt
in the rub won't pull the juices out.
The type of ribs may or may not be important.
I find that the cheaper cuts work best: they
have more fat, so they can cook longer without
drying out. But you really must check on them
regularly; smaller pieces and thin edges cook
faster, and can get far too crispy if left
to cook as long as the bigger, juicier chunks.
Put a tablespoon of each of the following in a bowl,
and stir it up:
Use your fingers to rub the mixture right into your ribs.
Cook on really low heat (275 F if you can measure it on your Bar-B; that would be with the burner down to about the bottom one-quarter or less. I like to place the ribs on the left side with the flame only on the right side; in any case, don’t keep a flame under the ribs. This is the basic convection-grilling method that also is perfect for doing chicken pieces. (Some folk like to seal in the juices by putting meat on a high heat for the first coupla minutes, but I haven't found that to be necessary with ribs.)
At two hours you'll notice your favourite food getting' real good, but let them go for another hour, and they'll start to pull away from the bone. At four hours (if you can wait that long), they'll be unbelievable.