Image by Jason Hedlund
Ingredients:
Rub:
4 tsp Kosher Salt
4 tsp pure Chile powder
4 tsp packed light brown sugar
2 tsp dried thyme
2 tsp ground black pepper
3 racks of Pork loin back ribs, about 2 lbs each.
Baste:
2 cups fresh Italian Parsley leaves and tender stems
1/2 cup fresh oregano leaves
3 ounces sun-dried tomatoes packed in oil (about 1/2 cup)
1 1/2 cup dry white wine
1/4 cup olive oil
2 Tbsp white wine vinegar
Directions:
1. Preheat the grill to 250F.
2. In a medium bowl mix the rub ingredients.
3. Using a dull dinner knife, remove the membrane from the ribs (Kowalski's did this for us). Season the ribs all over with rub, putting more of the rub on the meaty sides than the bone sides.
4. In a food processor or blender process the parsley, oregano, sun-dried tomatoes, garlic, salt and red pepper flakes until the herbs are finely chopped.
5. Place the ribs on the cooking grates. Close the lid, keeping the temperature inside between 250F and 300F, until the meat has shrunk back form the bones at least 1/2 inch in several places and the meat tares easily when you lift each rack, 3-4 hours (not all racks will cook in the same amount of time). Maintain the temperature of the grill by opening and closing the vents. After the first hour, begin basting the ribs on both sides with baste once every hour.
6. Remove the racks from the grill and let rest at room temperature for about 10 minutes. If you cover them with foil, they will stay warm for about 30 minutes. If you wrap them tightly in foil, they will stay warm for a least 1 hour. When ready to serve, cut the racks between the bones into individual ribs. Serve warm. Enjoy!
**If we made this again, we would grill the ribs between 200F and 225F for an extra hour or two to make them even more tender.
Beth's Rating: 8/10
Jason's Rating: 9/10
Ryan's Rating: 8.5/10
Nutrition:
800 calories
57g fat (20g saturated)
200mg cholesterol
1500mg sodium
6g carbohydrates
0g fiber
4g sugar
54g protein
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