The Ultimate Ribs

Robyn

These are so good! Mick is the grill master when these are on the menu.

ingredients

BRINE AND RIBS
2 cups warm water
2 cups lager beer
1/2 cup (packed) golden brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 jumbo-size (2 1/2-gallon) reseal able plastic bag
2 racks baby back pork ribs (about 4 pounds)
FIRST RUB
1/4 cup (packed) golden brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard
Disposable 11 3/4x8 1/2x1 1/4-inch
aluminum baking pan
2 cups wood chips (alder, apple, hickory, or
cherry), soaked in water 1 hour
vegetable oil
SECOND RUB
1/4 cup (packed) golden brown sugar
1 teaspoon cayenne pepper
1 teaspoon dry mustard
key west barbecue sauce (see recipe)

directions

1
FOR BRINE: Stir first 7 ingredients in bowl until sugar and salt dissolve.
2
Pour brine into plastic bag. Add ribs. Seal bag and chill overnight,
3
turning occasionally.
4
FOR FIRST RUB: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature for 1 hour.
5
Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill).
6
Add enough water to pan to reach depth of 1 inch.
7
Preheat barbecue (medium-low heat). If using charcoal grill, light
8
briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light burners on left and right, leaving center burners off. If using 2-burner gas grill, light burners on side opposite disposable pan.
9
Drain chips; place on half of 12x12-inch sheet foil. Fold foil over chips; crimp edges to seal. Poke several holes in top of packet. Place packet on coals or gas flame. Brush grills rack with oil. Replace grill rack.
10
Place ribs on rack over aluminum pan, meat side up. Cover grill and cook until ribs are tender and meat pulls away from bones by 1/4 inch, turning and rotating ribs every 1/2 hour, about 1 1/2 hours.
11
FOR SECOND RUB: Mix first 3 ingredients in small bowl to blend. Place 18x30-inch sheet heavy-duty foil on work surface; top with second sheet, creating double layer. Transfer ribs, meat side up, to foil. Sprinkle top of ribs with second rub. Tent ribs with another sheet heavy-duty foil; crimp edges to seal.
12
Return ribs to grill. Cover grill; cook 15 minutes. Remove top layer of foil. Close barbecue; cook until sugar caramelizes, about 15 minutes longer. Cut slabs between bones; serve with sauce.