Eating good ribs makes me feel this good. Sometimes, even this good, if they are cooked just right. I wont be so bold as to say my ribs are on the highway to the dangerzone, but I do think they could make even an angry John Lithgow punch dance in a warehouse.
It is a little hard to describe the recipe, as it changes every time. Here is how I made them, this time:
The rub:
1 tablespoon each: black pepper, onion powder, garlic powder, paprika, sweet basil, curry powder, parsley
1 teaspoon salt
It puts the rub on the ribs. Cover and refrigerate until the FIRE!! is ready.
Smoke for 45 minutes per pound. Keep the fire hot and smoky the whole time. Like, this smoky:
I like to hit them with sauce about 45 minutes before pulling them. Once they are off the grill, let them rest for about 10 minutes.
BBQ sauce will have to be another post entirely. It is just too involved a process to have as a footnote.
