Apple-Bacon Barbecued Ribs (Charcoal Grill Version)

Apple-Bacon Barbecued Ribs (Charcoal Grill Version)
Photo by Photos: Scott Phillips

Ingredients

  • 2 tsp. sweet paprika, preferably Hungarian
  • 2 cups hickory wood chips
  • 1 tsp. celery seed
  • 2 tsp. ancho chile powder
  • 2 racks St. Louis-style spareribs (3 to 3-½ lb. each) OR 3 racks baby back ribs (2 to 2-½ lb. each)
  • 1 tsp. ground cumin
  • 1 tsp. freshly ground black pepper
  • + 2 more ingredients
    • 1 recipe Apple-Bacon Barbecue Sauce & Mop
    • 4 tsp. kosher salt

Soak the wood chips in water for about 1 hour. Slide the blade of a dinner knife under the thin, translucent silverskin that covers the bone side of each rack (note that some racks are sold with the silverskin already removed). Lift and loosen the membrane until you can grab it with a paper towel...

View full recipe at Fine Cooking

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