Memorial Day is a time for all of us to take a moment and remember those who came before us. Family from far and wide gather and share stories, memories, and laughs. The best stories always seem to flow at the same rate as the good booze, and we take it upon ourselves to make sure there are plenty of both. With ample beer and wine being poured, it’s only right that some next level grub curb the appetites of hungry aunts, uncles, and cousins.
Nothing says family barbeque like four racks of baby back ribs, dry rubbed, and cooked low and slow for four hours. The ribs were prepared by first removing the membrane on the bone side; not the prettiest job, but one that makes for better eating. Next, a dry rub of raw sugar, salt, brown sugar, chili powder, cumin, cayenne pepper, black pepper, onion powder, and granulated garlic was added to the meat. Each each rack was rolled and held in place with a skewer to help with even cooking and smoke flavoring.
The grill was fired up using oak and cherry wood for smoke. Two racks of rib were place on the top grill and two on the bottom.
Rubbed and rolled Onto the fire
The ribs were cooked at a temperature of 250 degrees until they could be easily pulled apart by hand. They were allowed to rest for twenty minutes before being individually cut for serving. The rub and smoke gave the ribs incredible flavor and could be greatly enjoyed with or without sauce.
Hot off the grill Eat up!