NAKED RIBS
Steps:
- 1. In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly. 2. Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all. 3. Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 tablespoons per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight. 4. Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side. 5. When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals. 6. Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #very-low-carbs #dietary #high-protein #low-carb #high-in-something #low-in-something #4-hours-or-less
You'll also love
Maruf Gaming71
[email protected]This recipe is the worst rib recipe I have ever tried.
momo_soso 8
[email protected]I will never make this recipe again.
Samuel Eigbe
[email protected]These ribs were a waste of time and money.
Megah Wyne
[email protected]I would not recommend this recipe. The ribs were not cooked properly.
Yarisel Rodriguez
[email protected]The ribs were tough and the sauce was bland.
Usama Zahid
[email protected]I followed the recipe exactly, but the ribs didn't turn out as tender as I hoped.
Siblings Scanterbury
[email protected]The ribs were a little dry, but the flavor was good.
Bitcoin L√∏rd
[email protected]These ribs were a bit too spicy for my taste, but they were still good.
Star Owais
[email protected]I've tried many different rib recipes, but this one is by far the best. The ribs are always cooked perfectly and the sauce is delicious.
Zindagi Jesus
[email protected]I made these ribs for my family and they loved them! The ribs were so tender and flavorful.
Jayita Sharma
[email protected]I followed the recipe exactly and the ribs turned out great. I would definitely recommend this recipe to anyone.
Md Munir Hossen
[email protected]These ribs were amazing! The meat was so tender and juicy, and the sauce was perfect.
Sanakhan7878 H
[email protected]I've made these ribs several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Amya Young
[email protected]The ribs were a hit at my party! Everyone loved them.
R3TRO Midnight
[email protected]These ribs were fall-off-the-bone tender and had a delicious smoky flavor. I will definitely be making them again!