Saturday, October 16, 2010
You've noticed we do spare ribs a lot on Sizzle Grove. Yeah, they're a bit trickier than back ribs and require more preparation, but they're so meaty and glorious. Here's a recipe inspired by our friend Rob, which combines the peppery/garlicky flavor of deli style meats such as pastrami with the smokey, indulgent wonderfulness of barbecue.
Give yourself some time, as this one gets brined overnight. (pictured below: brined, rubbed, raw ribs)
2 cups water
2 tbsp white or rice wine vinegar
1 tbsp cider vinegar
1 tbsp salt
2 tbsp brown sugar
1 tsp dried thyme
2 cloves garlic, just chopped in half
Drizzle of worcestershire sauce
1 cup of ice cubes
Plenty of Sizzle Grove Delicatessen Dry Rub, minus garlic powder
3 cloves fine chopped garlic
One trimmed rack of spare ribs plus rib tips
1. Combine all ingredients for brine, except ice cubes, in a saucepan. Bring to a light boil.
2. Remove from heat, add ice cubes to bring down to room temperature.
3. Pour brine over trimmed ribs to cover, adding a bit more water if necessary, and refrigerate for 12-48 hours.
4. When ready to cook, start up some coals, soak some wood chunks, and drain/rinse brine off of ribs.
5. Coat ribs heartily with dry rub and chopped garlic.
6. Cook ribs on smoker, with vents adjusted to get a temp of about 250 degrees F.
7. After 2-3 hours, or once well browned and cooked through, wrap ribs in foil and cook for one more hour.
8. Chop up and enjoy. No need for sauce on these spicey monkeys.
Posted by Nick at 3:59 PM