BBQ Ribs in January (in the freezing rain)
I love ribs and sometimes I just can’t wait until summer for some damn good BBQ. That’s where my Big Green Egg comes in. I’ve made pizza at 600°F when it’s below freezing. I’ve smoked turkeys on Christmas day in crazy freezing windy weather. I’ve done a 18 hour smoke on a brisket in the snow and a 13 hour Boston Butt in single digits.
I just figured earlier this week that Saturday would be a good day for ribs. So I bought 4 racks of Baby Backs and followed a modified 3/2/1 method:
I started by pulling the silver membrane off the back of the ribs. I then marinated the ribs overnight in the fridge by applying liberal dusting of Dizzy Pig Dizzy Dust and some Turbinado sugar wrapping in foil and forgetting. One rack in particular has one side that was quite thick.
Around 11:30am the next day I got my fire prepped at 225°F using Big Green Egg lump charcoal, my plate setter (for indirect cooking in a Big Green Egg), and a BBQ Guru. I dropped in some hickory chunks, put the ribs on and left them alone.
After an hour and a half I rotated and flipped the ribs (except for one rack with an exceptionally thick edge which wouldn’t fit in the rack upside down).
After another hour and a half, I wrapped each rack in foil and put about 1/4 cup of braising liquid (recipe below) in with each rack.
After an hour and a half I removed the ribs from the foil, removed the plate setter and placed the ribs bone down over direct heat. After a few minutes I basted the top of the ribs with BBQ sauce (recipe below) let it set and flipped the ribs once. I basted the bone side and once sauce set flipped them again at which point I basted the top again. After a total of about 30 minutes direct I removed the ribs and tented them with foil.
While they rested about 10 minutes I cooked the rest of the meal after which I sliced the ribs in single or double rib portions and served.
The ribs were excellent. The only issue was the “extra meaty” ribs and the big thick end of two of the racks. Still, damn good BBQ, but I’ll just be more careful when picking them out at the store next time.
Braising Liquid (for 4 racks):
- left over liquid marinade from overnight
- 1/2 c dry sherry
- 1/2 c apple cider vinegar
- 1/4 c catsup
- 1 tsp dijon mustard
- 1 tsp yellow mustard
- 1 heaping tbs turbinado sugar
- hit of garlic power
- hit of Dizzy Pig Dizzy Dust
BBQ Sauce:
- remaining braising liquid from foil after braising
- 1/2 c catsup
- 1/8 c dry sherry
- 2 tbs yellow mustard
- 1 tbs balsamic vinegar
- 1 heaping tbs of turbinado sugar
- hit of dizzy dust