A few years ago I took a business trip to Anchorage, AK and it was quite an experience. I was amazed at the beauty of the land and the resources at their hands. I had never had such fresh fish in my life. My boss and I went to a co-workers house for dinner one night and her husband made ribs for us. I had never had something so tasty. Now it may have been because we had just flown 18 hours, but they were the best tasting ribs I have had. So here is his recipe that I use every time I make them.
Baby Back Ribs
Start with removing the silver skin from the rear of the ribs. Not doing this will cause the ribs to be tough and almost inedible between the bones. Use a sharp knife to get it started, then peel it across the ribs.
Lay them out on a pan or platter for a little while to warm up if they were kept in the fridge.
Take 1 part Brown sugar, 1/3 part salt, 1/3 part pepper, and 1/3 part smoked paprika and mix in a bowl. I use 3 Tbsp for the Brown sugar and 1 Tbsp for each of the salt, pepper, and paprika. This mixture works great for two racks of ribs.
I have been using a Weber Kettle grill lately. Light the grill with 5-10 briquettes spread on opposite sides of the kettle. Once they are ashed over, add a few more to catch and let the grill heat up. Add a couple of chunks of apple wood and get a good smoke going. Add a small container of water. I use a tin can for olives. This allows extra moisture to get absorbed in the meat and prevent it from drying out.
Put the lid on. Open the damper at the bottom completely. Close the lid and open the chimney damper to about 1/4 to 1/2 open. This allows for a lower temperature to slowly roast the ribs.
Once the temperature is about 250 degrees place the ribs in between the heat sources and close the lid. Open and close the damper on the exhaust chimney to regulate your temp.
Add more charcoal and applewood as necessary while you go. Roast the ribs for 2.5 to 3 hours or until an internal temperature of 190 to 203 degrees so that the fat and collagen melts and creates a juicy tender meat that falls off the bones.
And that’s it. A simple recipe resulting in fantastic ribs.
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