The Washington Times-Herald

Food

October 25, 2011

Are you ready for some ribs?

WASHINGTON — I thought I would give you an easy rib recipe for tailgating.

Ribs are generally slow cooked and smoked, but unless you have all day at a tailgate with a smoker and a supply of wood, it is not as practical (or easy) as a lot of other things.

However, recently I went with a couple of racks of baby backs that I found on sale and did them without marinating and with only about 20 minutes of smoke.

 I cooked them in just about 1 1/2 hours, and I think this could translate pretty well into a tailgate scenario for a taste of ribs without all the effort.

If you do get the chance, the night before the tailgate, marinate a couple of racks of baby backs in apple cider vinegar, brown sugar, salt and pepper. Transport them in a heavyweight, double-bagged plastic bags.

I like the baby backs because they are easier to cut up, have less fat and more meat than spare ribs.

I’m going to recommend a commercial dry rub (of your choice) because it is easy, can be purchased anywhere and packed away easily and it’s just more convenient.

I threw about 20 or 30 minutes of smoke on them in my smoker, but even if you don’t have a charcoal grill or smoker, you can always wrap a few hickory chips in foil and let it smoke in the bottom of a gas grill.

Coat the ribs with dry rub and cook them on the top rack of a gas grill (325 degrees) or over medium direct heat with charcoal for about one hour (flip regularly). After an hour wrap the ribs in foil, with a little cola or beer in the bottom of the “foil boat” and coat with commercial BBQ sauce. Continue cooking over medium direct heat for about another half an hour. The liquid in the bottom of the foil will steam and help break down the meat.

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