Bbqd Back Ribs Recipe - backribs

Method

• For the marinade, whisk all liquid ingredients till blended.
• Remove the thin membrane from the under side of the ribs, this will allow the fat to render while cooking.
• If you don't remove the membrane you will have a fattier rib instead of the lean finger meat of the rib.
• Place the ribs in a shallow non reactive container or possibly a large plastic storage bag.
• Pour the marinade over the ribs and chill overnight, turn a few times every 4-6 hrs so all of the rib surface is covered with the marinade.
• Remove the ribs from the container and place on paper towels to dry off the marinade before lighting the grill.
• Throw away the remaining marinade.
• Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or possibly chimney starter.
• When the coals turn gray place them to one side of the grill.
• Add in an additional 12-15 briquettes to the warm coals.
• The ribs will be cooked using the indirect method at 225 degrees.
• Place an aluminum pan filled with warm water next to the coals.
• Spray the grid with a non-stick spray and let grid heat over the warm coals.
• Place the ribs bone side down above the water pan on the heated grid or possibly place ribs in a "rib rack" above the water pan.
• Cover the grill, place bottom vents open halfway and cover vent open halfway as well.
• Cook for 4 and a half hrs or possibly till the ribs can fold back or possibly move up the bone.
• You will need to add in lit charcoal, approximately 8-12 briquettes to the warm coals every hour, so using a chimney starter would work best for this.
• If a sauce is desired, brush the ribs with your favorite barbecue sauce during the last ten min of cooking.
• If you sauce prior to this it will burn.
• Try without the sauce, it is very flavorful!
• Suggested Wine: A very cool beer