Brents' Barbecue Ribs
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My dear friend Brent shared his recipe for delicious ribs! His beautiful wife Eileen is lucky to have him at the grill! Patience is definitely a virtue when cooking these ribs!
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Ingredients
For 2 Servings
Recipe
- 1 slab of ribs
- Za'atar
- Garlic Powder
- Cumin
- Salt
- Ground Clove
- Sumac
Brents' Barbecue Ribs Directions
- One of our favorite Sunday meals - We got a rack of ribs for about $12 at our local grocery store. I cut them into quarters. For Eileen's, I leave them plain because she adds sauce at the end. Today's sauce for her was a Chicory and Brown Sugar BBQ sauce. Mine are dry rub, so no sauce, but instead I coat mine with seasoning at the front end and they soak these flavors in all afternoon. My selections today included: Za'atar, garlic, pepper, cumin, a very little amount of salt, ground clove and sumac.
Wrap the sections tightly in foil. We use charcoal and only heat one half of the grill. The "cold" side is where the ribs will hang out. The spend at least 5 hours there, sometimes more, and they are rotated every hour or so.
An hour before they are done, we chop up some potatoes and onions. We add salt and pepper, a little cooking oil and a little butter. These are also wrapped in foil. They go over the hot side of the grill for half an hour, then get moved to the cold side.
15 minutes before they are ready, Eileen's ribs are coated with BBQ sauce. If you do this at the front end, the sugars in the sauce will burn, so wait until the end. You know how that Thanksgiving Turkey has the little pop-up timer to let you know when it's done? Ribs have this built in. When the "fingers" are sticking out, you are ready to go. The grill is about 300 degrees, but the ribs only hang out on the indirect heat side and are wrapped the entire time,
After about five hours hanging out on the cold side of the grill the ribs are plated, accompanied by the potatoes and a beverage of choice, in this case, a Velvet Hog American Porter from TAPS Fish House and Brewery. Secrets to success: tight foil wrap, cold side of the grill, and at least five hours cooking time, rotating every hour.
Falling off the bone deliciousness. Enjoy!
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