The trick is to smoke the meat and not make the meat smoke
RENDEZVOUS RIBS v2
Date:August 27, 2008 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The finished dry rub. This rub is not applied until after the ribs are done
The dry rub is the basis for the mop sauce as it is mixed with cider vinegar
The ribs after 30 minutes under 350 degree indirect heat. Time for first mop
The ribs are 1 hour along & are mopped again. Indirect heat prevents flare ups
The ribs are done after 90 minutes. They now get a quick sear with direct heat
Both sides get a 3 minute directs sear
The ribs are mopped after they come off grill & then a liberal dose of spice rub
Ready to eat. The 350 degree heat give them a crispy skin
Some shoes string fries make for a simple side for simple but tasty ribs
These ribs are quick to make and are totally different than BBQ ribs
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
My first attempt at these direct grilled ribs was not 100 percent successful. The dripping fat cause flare ups and I couldn’t move the ribs around fast enough. Both recipes I used were from Steven Raichlen, the first from BBQ USA and the second was from Ribs, Ribs, Ribs. The big change here is these ribs were indirect grilled and given a final sear for 3 minutes under direct heat. This minimized the flare up problems. These grilled ribs are very different from smoked ribs. The have a different flavor to the meat and the spicy dry rub helps the ribs form a crispy crust under the higher heat of the grill. If you are looking for a change of pace or a quick to prepare rib this could be just the ticket for you.