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La Belle Cuisine
The Barbecue Bible
by Steven Raichlen, 1998,
Workman Publishing Co., Inc.
for the ribs and the rub:
racks pork ribs (4 to 6 pounds baby back
6 to 8 pounds
1/2 tablespoons paprika
1/2 tablespoons freshly ground black pepper
1/2 tablespoons firmly packed brown sugar
1/2 tablespoons salt
for the mop sauce (optional):
cups cider vinegar
cup yellow (ball-park) mustard
Remove the thin, papery skin from the back of each rack of ribs by
it off in a sheet with your fingers, using the corner of a kitchen
gain a secure grip, or with pliers. Combine the ingredients
the rub in a small bowl and whisk to mix. Rub two thirds of this mix-
ture over the ribs on both sides, then transfer the ribs to a roasting pan.
Cover and let marinate, in the refrigerator,
4 to 8 hours.
2. Set up the grill for indirect grilling, placing a large drip pan in the
If using a charcoal grill, preheat it to medium. If using a gas
the wood chips in the smoker box and preheat the grill to high;
smoke appears, reduce the 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 the ribs for 1 hour.
Meanwhile, prepare the mop sauce( if using). Mix together the mustard
vinegar, and salt in a bowl and set aside.
When the ribs have cooked for an hour, uncover the grill and brush the
with the mop sauce (if using). If using a charcoal grill, toss the re-
wood chips on the fire. Continue cooking the ribs until tender
and almost done, 1/2 to 1 hour 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.
6. To serve, cut the racks in half, or for a plate-burying effect, just leave
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