Deb and I have a pact. A pact to post recipes. I'm holding up my end with the protein. Now she needs to hold up her end with the good part.
I made this from the Cook's Best All Time Best recipes and I have to say it delivers. I changed just a few minor things and the recipe forgave and forgot.
Spice Rub (see below)
2 (2 1/2 - 3 lb) racks St Louis-style spareribs, trimmed (get that fat off)
1/2 cup apple juice
3 tablespoons cider vinegar
Combine apple juice and cider vinegar in small bowl.
2 tablespoons paprika
2 tablespoons packed light brown sugar
1 tablespoon salt
2 teaspoons chili powder*
1 1/2 teaspoon black pepper*
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon cayenne pepper*
1/2 teaspoon dried thyme
*Adjust these to taste. As is this is a spicy rub. I cut down on the cayenne and chili powder and my kids liked it better. I like spicy.
Combine all in bowl.
Rub about 2 tablespoons per side per rib rack. Let the ribs sit at room temperature for 1 hour covered in plastic wrap. At about 45 minutes start grill on a low temperature about 300-325'. Grill meat slowly for about 1 1/2 hours. During the last 20 minutes baste with apple juice mixture. Rotate at least twice for basting. Turn on oven when you start basting to 325'. Set a wire rack (we have one we use in our smoker) over a cookie sheet covered in foil. Transfer the ribs to the rack. Baste with the last of the apple cider mixture and cover tightly with foil. Poke about 4 holes to vent. Cook until tender, about 1 to 2 hours.
Jim liked dipping his in regular barbecue sauce but I liked it plain. It went well with a little cucumber and purple onion salad (slice both thin and add 3 tablespoons red wine vinegar and 1 tablespoon sugar and let it sit for 15 minutes in the fridge).