j biesinger
TVWBB Platinum Member
I've made these ribs once before. I followed my recipe fairly closely but changed the rub up and added an extra step of using sage wood as a smoke source.
3 racks of "baby" backs from RD. they certainly weren't "baby" and probably more like loin backs, but they weren't quite as meaty as the ones I cooked in the above link, which is a good thing because those were like eating a pork chop.
The back ribs get salted, rubbed with a garlic and sage pesto, a dry rub, and then lightly salted again. The rub this time consisted of: black and green peppercorns, fennel and coriander seed, and red pepper flakes.
During the initial 1.5 hours, I added a foil packet of sage twigs trimmed off my plant.
This pic is prior to foiling:
Once the ribs got to tender, I left them in a cooler until dinner time. About 30 min before serving, I remover the water pan, stoked the coals and through the ribs back on direct. I added a similar sized bunch of sage (minus the foil). It flamed up and created a wonderful smelling plume of smoke seen here in this pic.
15-20 min was sufficient to tighten them up and they were off to the cutting board and eventually the dinner table
Wife made caesar salad, marinated summer squash, and lemoncello pasta.
The ribs came out great again, and this time they were actually tender (last time I went straight grill and the never got there). It was funny because one guest thought they were my comp recipe, and when I said they weren't, he told me I should turn them in because he felt they'd win a bbq contest.
Combine this recipe with this one and my straight bbq one, I'm starting to develop a nice collection rib recipes.
3 racks of "baby" backs from RD. they certainly weren't "baby" and probably more like loin backs, but they weren't quite as meaty as the ones I cooked in the above link, which is a good thing because those were like eating a pork chop.
The back ribs get salted, rubbed with a garlic and sage pesto, a dry rub, and then lightly salted again. The rub this time consisted of: black and green peppercorns, fennel and coriander seed, and red pepper flakes.
During the initial 1.5 hours, I added a foil packet of sage twigs trimmed off my plant.
This pic is prior to foiling:
Once the ribs got to tender, I left them in a cooler until dinner time. About 30 min before serving, I remover the water pan, stoked the coals and through the ribs back on direct. I added a similar sized bunch of sage (minus the foil). It flamed up and created a wonderful smelling plume of smoke seen here in this pic.
15-20 min was sufficient to tighten them up and they were off to the cutting board and eventually the dinner table
Wife made caesar salad, marinated summer squash, and lemoncello pasta.
The ribs came out great again, and this time they were actually tender (last time I went straight grill and the never got there). It was funny because one guest thought they were my comp recipe, and when I said they weren't, he told me I should turn them in because he felt they'd win a bbq contest.
Combine this recipe with this one and my straight bbq one, I'm starting to develop a nice collection rib recipes.
