Monday, August 10, 2009

Dry rub ribs tonight with a smoky sweet mop sauce

While they were labeled as "Country style ribs", they certainly didn't fit the the ribs described here, they were lean and meaty. I decided to try a modification of a recipe I'd written down a while back (I can't remember where I found it originally). I rubbed the ribs on all sides and cooked them on the gas grill over a low heat for about 45 minutes total, turning them once onto each of their four sides. I slopped some of the mop sauce over each when I turned them the last time to finish them off. The tasty and tender results are shown above. Rub and sauce recipes below.

Lorence's Dry Rib rub
(modified from some one else's, don't remember who's)
1 Tablespoon Kosher salt
1 Tablespoon fresh coursely ground pepper
1 Tablespoon Dry Cilantro
1 Teaspoon ground Coriander
1 1/2 Tablespoons Ground Cumin
1 Tablespoon Smoked Paprika
1 teaspoon dried ground Thyme
2 Tablespoons Chili powder
3 Tablespoons brown sugar (dark brown sugar if you have it; I didn't)
Mix them all together in a bowl and rub it on all sides of the pork before grilling

Smoky Sweet Rib Mop Sauce
(again, modified from some one else's, don't remember who's)
1 cup store brand barbecue sauce, hickory flavored
1 Teaspoon Liquid Smoke
1 Tablespoon Maple Syrup (I used the real deal, not that fakey corn syrupy stuff)
Mix them all together in a bowl and slop some on top of the ribs after turning them for the last time.

(The Dry rib rub about to be mixed together)

If I had more time, these would have been great over and indirect heat on the Weber for a couple of hours... Gonna have to try that before too long...


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