We made these last Sunday, while enjoying a lovely day-after-Canada-Day lazy Sunday. We made the long and slow version, even though we had baby back ribs. I'm used to sticky, gooey ribs that have a sauce on them. These are dry, but they were the best we've ever made, by a long way.
CHRIS SCHLESINGER'S SLOW-GRILLED RIBS
Source: Episode 2 of Bittman Takes on America's Chefs Chef
Time: at least 3 (and up to 6) hours, largely unattended
Makes: 4 servings
1/4 cup Chris Schlesinger's Rib Rub (recipe follows)
About 4 pounds pork spareribs
About 3 cups hickory, oak, or other hardwood chips, soaked in water to cover
Massage the rub into the ribs.
If you have a gas grill, preheat by using the burner on only one side, on medium heat, for about 15 minutes. If you are using a charcoal or wood fire, bank it to one side of your grill and keep the fire as low as possible, starting with just enough fuel to get heat, about 15 briquettes or the equivalent in hardwood charcoal. Sprinkle a handful of wood chips onto the rack above the heat source, allowing them to fall directly onto the fire.
Place the ribs away from the heat source (over the unlit burner of a gas grill) and cover the grill. You want a very cool fire, less than 300 degrees F if possible (you should be able to hold your hand right over the area on which the ribs are cooking with just a little discomfort). If you are using solid fuel, add a few lumps of charcoal or a few briquettes every hour, just enough to keep the fire going. Turn the ribs every 30 minutes or so, adding more wood chips as needed, and re-closing the grill cover.
Depending on the heat of your fire, after 2 to 6 hours the ribs will have lost much of their fat and developed an unquestionably cooked look.
JUST BEFORE YOU'RE READY TO EAT:
Raise the heat to high (or add a bunch more briquettes and wait a while) and brown the ribs on both sides. Be very careful; they will likely still have enough fat on them to flare up and burn, ruining all your hard work in an instant (believe me, I've done it several times). Watch them constantly and move them frequently. Browning will take about 10 minutes. Serve immediately.
CHRIS SCHLESINGER'S RIB RUB
Makes: 1/4 cup
I've relied on this for more than fifteen years; it's the best rib rub in my repertoire, and the only one you'll ever need. Unbelievably delicious, and not at all hot.
2 tablespoons paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chili powder
Stir all the ingredients together in a bowl, then transfer the mixture to a covered container. Keeps for at least one summer.
BITTMAN'S FASTER GRILLED RIBS
There are certainly times I prepare Chris's ribs, but then there are times I decide to make ribs at the last moment. In those cases, I buy baby back ribs (about 1 pound per person) and rub them using Chris's Rib Rub.
I grill them on a covered grill, over low or indirect heat for the first 30 minutes or so, to render some of the fat, and then I finish them over direct heat for 10 or 15 minutes, watching carefully so they don't burn. That's my recipe.
CHRIS SCHLESINGER'S SLOW-GRILLED RIBS
Source: Episode 2 of Bittman Takes on America's Chefs Chef
Time: at least 3 (and up to 6) hours, largely unattended
Makes: 4 servings
1/4 cup Chris Schlesinger's Rib Rub (recipe follows)
About 4 pounds pork spareribs
About 3 cups hickory, oak, or other hardwood chips, soaked in water to cover
Massage the rub into the ribs.
If you have a gas grill, preheat by using the burner on only one side, on medium heat, for about 15 minutes. If you are using a charcoal or wood fire, bank it to one side of your grill and keep the fire as low as possible, starting with just enough fuel to get heat, about 15 briquettes or the equivalent in hardwood charcoal. Sprinkle a handful of wood chips onto the rack above the heat source, allowing them to fall directly onto the fire.
Place the ribs away from the heat source (over the unlit burner of a gas grill) and cover the grill. You want a very cool fire, less than 300 degrees F if possible (you should be able to hold your hand right over the area on which the ribs are cooking with just a little discomfort). If you are using solid fuel, add a few lumps of charcoal or a few briquettes every hour, just enough to keep the fire going. Turn the ribs every 30 minutes or so, adding more wood chips as needed, and re-closing the grill cover.
Depending on the heat of your fire, after 2 to 6 hours the ribs will have lost much of their fat and developed an unquestionably cooked look.
JUST BEFORE YOU'RE READY TO EAT:
Raise the heat to high (or add a bunch more briquettes and wait a while) and brown the ribs on both sides. Be very careful; they will likely still have enough fat on them to flare up and burn, ruining all your hard work in an instant (believe me, I've done it several times). Watch them constantly and move them frequently. Browning will take about 10 minutes. Serve immediately.
CHRIS SCHLESINGER'S RIB RUB
Makes: 1/4 cup
I've relied on this for more than fifteen years; it's the best rib rub in my repertoire, and the only one you'll ever need. Unbelievably delicious, and not at all hot.
2 tablespoons paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chili powder
Stir all the ingredients together in a bowl, then transfer the mixture to a covered container. Keeps for at least one summer.
BITTMAN'S FASTER GRILLED RIBS
There are certainly times I prepare Chris's ribs, but then there are times I decide to make ribs at the last moment. In those cases, I buy baby back ribs (about 1 pound per person) and rub them using Chris's Rib Rub.
I grill them on a covered grill, over low or indirect heat for the first 30 minutes or so, to render some of the fat, and then I finish them over direct heat for 10 or 15 minutes, watching carefully so they don't burn. That's my recipe.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!