Updated Monday, August 15th, 2005
Total Time: 30
Yield: 6 servings
Set up the grill for indirect grilling (see sidebar, page 88), placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat to high. When smoke appears, reduce heat to medium.
When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook ribs 1 hour. Uncover the grill and brush the ribs with Coffee Mop Sauce (if using). If using a charcoal grill, toss the remaining half of the wood chips on the fire. Continue cooking the ribs until tender and almost done, 1/2 to 1 hour longer for baby back ribs, somewhat longer for spareribs. If using charcoal, after 1 hour add 10 to 12 fresh coals per side to the grill. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. Fifteen minutes before the end, season the ribs with the remaining rub, sprinkling it on.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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