Pork ribs, how many is up to you For Rub: 1 cup sugar 1/2 cup coarse Kosher salt 1/4 cup onion salt 1/4 cup garlic salt 1/2 cup paprika 1/4 cup chili powder 2 Tablespoons ground pepper 1 teaspoon celery powder 2 teaspoons mustard powder 1 teaspoon coriander 1/2 teaspoon cinnamon
For Sauce: 6 Tablespoons gf brown sugar, packed 1/2 cup cider vinegar 1/4 cup molasses 1/4 cup honey 1/4 cup worcestershire sauce 2 Tablespoons gf yellow mustard 1 Tablespoon chili powder 2 teaspoons black pepper 2 teaspoons garlic powder 1 teaspoon ground allspice 1/4 teaspoon ground cloves 4 cups gf catsup Coarse salt and pepper
For rub: Combine all ingredients in a bowl and mix well.
For sauce: Combine all ingredients, except catsup, in a large saucepan and simmer over medium-heat for 5 minutes. Stir in catsup and bring to a boil, stirring well. Salt and pepper to taste.
Remove ribs from refrigerator 30 minutes before you are ready to apply rub and BBQ. Lay ribs on cutting board meat side down. With a sharp knife, remove membrane from back side of ribs. This is somewhat difficult, but if you keep working at it, it will come off. This will allow the rub to saturate the meat. Sprinkle all sides of meat with rub.
Prepare BBQ by starting coals in a chimmney. Make a rectanglular or square ’bowl’ out of foil and fill with water half way to top. Place water bowl on grill, away from area where coals will be. Plan your space so the meat will not be over the coals. When coals are ready (grey hot), place a pile of them below one side of the grill top handle. Cover BBQ and check temperature by inserting a thermomiter into one of the lid holes. Add more coals to increase heat. When temperature reaches 225 degrees, add ribs to BBQ and close lid immediately. Ribs should cook for 5 to 7 hours at 225 degrees, until the bone pulls away from the meat and shows 1/4". Meat is ready when internal temperature reaches 180 degrees. 30 minutes before the ribs are done, generously apply BBQ sauce.
We listed this as Easy/Involved because it is very easy, but requires many hours manning the BBQ.
For detailed cooking instructions, see this month’s class: ’True BBQ’