Directions
Step 1
Preheat the oven to 325 degrees.
Step 2
Place the ribs on a cutting board and cover liberally with the dry rub on both sides. (Pat, don't rub, the mixture onto the meat.) Put both racks on a cookie tray with raised sides; it's okay if the racks overlap. Add water to the base of the tray so it reaches halfway up the sides. Cover tightly with aluminum foil and bake for at least three hours, until the ribs are extremely tender. You should be able to easily pull the meat from the bone.
Step 3
Remove the racks of ribs from the tray and wrap in aluminum foil. You can keep them on the counter for several hours or refrigerate overnight.
Step 4
When you're ready to eat, fire up the grill, preferably a charcoal one. When the flames have died down and the coals are orange and dusty, place the ribs on the grill, bone-side down. With a brush, baste the tops with sauce. After a few minutes, flip the ribs and baste the bone side with sauce. If flare-ups occur, you may have to move the ribs away from the flames with a pair of tongs. Continue to flip and re-baste every few minutes, until the ribs are crispy but not blackened, about fifteen minutes.
Step 5
Place ribs on a cutting board and hack them up. Serve with extra barbecue sauce and lots of cole slaw.
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