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Take a Slab, Rub on a Dab
Written By: Jenny King | Issue: 2016/10 - October
Chris Wilkes of The Highland Hiker loves to grill.
One of his signature dishes is ribs and he agreed to share his method with us.
“Through years of trial and error and charred slabs of pork, I have developed a pretty fool-proof system that will give you smokehouse quality ribs,” he says.
Ingredients:
2 Slabs St. Louis Style Ribs (feeds 4)
8 oz. Hickory or Applewood Chips
Disposable Aluminum Roasting Pan
Spray Bottle filled with Apple Juice
6-Pack of Beer
1 cup of Rub
Here is his own special blend:
1 tablespoon Salt
1 tablespoon Pepper
2 tablespoons Paprika
2 tablespoons Brown Sugar
1 teaspoon Ground Coriander
1 teaspoon Garlic Powder
“To add heat, use either one teaspoon of chili powder or ½-teaspoon of cayenne, but I usually pass on this because it’s easy to add heat with sauce.”
With ribs bone side up, use a butter knife and work under the membrane against the bones. Using a paper towel grab hold of the membrane and pull. Apply rub. Allow at least 3 hours between applying the rub and grilling so your rub has time to dissolve
into the ribs.
If you’re using a charcoal kettle, grill light a handful of briquettes on either side of the aluminum pan that has about half an inch of water in it. This will keep the air humid and your ribs won’t dry out. Sprinkle half of the wood chips over the coals. If using a gas grill set it up for indirect heat by lighting only one or two of the burners and placing the ribs on the unlit side. You’ll need to use a smokebox or place the chips in aluminum foil and put them over the heat so they smoke. Get your temperature between 215 and 230 degrees. Put the ribs on the grill directly over the water pan so that they are being cooked with indirect heat. Cover and crack a beer, you’ve earned a break.
After the first hour, add the rest of the wood chips then give your ribs a spray of the apple juice. Cover and crack Beer Number Two. After the second hour, spray the ribs with juice. Do not add any more wood chips.
You can transfer the ribs to the oven set to 225 degrees for the next three hours if you need to take them off the grill. Total cooking time is five to six hours. With 20 minutes to go, apply your sauce with a basting brush.
Remove from the grill, serve to your pals, and enjoy the applause.
