Spare and baby back ribs on the grill.
Note: I am not a famous grill person - I just know the basic. The trick for a delicious outcome is using our ribs because no matter how bad you are with the grill, our ribs will save the situation - guaranteed.
There are extremely complicated recipes out there about ribs that you may want to consult if you are looking for something a bit different ... this is a very basic one and something I know works with out product. This recipe is best for situations when you had a crazy day at work, you need to close the farm, pick up the girl from day care, your guests are arriving at 6pm and you have promised everyone ribs ...
ingredients
Ribs (our ribs ... I do think the ribs are a place where you see a big difference in the corn-free and soy free and the age of butchering)
salt
2 t spoon pepper
1 tb spoon paprika
1/4 cup brown sugar
1/3 cup maple syrup (of course!! We are in Vermont, right?)
Preparation
* In the morning, during the 35 sec you have available in your daily routine, mix the sugar, pepper, paprika and maple syrup
* massage the rub over the ribs.
* place the ribs in a zip lock bag in the refrigerator and forget it there till the afternoon.
* 4 hrs before the guests arrive place the ribs on the grill. If you have a charcoal grill you need to start it about 30 min before.
* place the ribs away from the direct heat. With a charcoal grill place the charcoal around the borders of the grill or on one side and make sure the ribs are not on top of the charcoal. For gas grill turn the grill on one side and place the ribs on the other side.
* cook the ribs for 3 hr or 3.5hr - the meat needs to start retracting from the edge of the bone. The suggested temperature from USDA for pork is 145 degrees. Chiefs around the country usually cook it till it is 135 degrees.
ENJOY!
ingredients
Ribs (our ribs ... I do think the ribs are a place where you see a big difference in the corn-free and soy free and the age of butchering)
salt
2 t spoon pepper
1 tb spoon paprika
1/4 cup brown sugar
1/3 cup maple syrup (of course!! We are in Vermont, right?)
Preparation
* In the morning, during the 35 sec you have available in your daily routine, mix the sugar, pepper, paprika and maple syrup
* massage the rub over the ribs.
* place the ribs in a zip lock bag in the refrigerator and forget it there till the afternoon.
* 4 hrs before the guests arrive place the ribs on the grill. If you have a charcoal grill you need to start it about 30 min before.
* place the ribs away from the direct heat. With a charcoal grill place the charcoal around the borders of the grill or on one side and make sure the ribs are not on top of the charcoal. For gas grill turn the grill on one side and place the ribs on the other side.
* cook the ribs for 3 hr or 3.5hr - the meat needs to start retracting from the edge of the bone. The suggested temperature from USDA for pork is 145 degrees. Chiefs around the country usually cook it till it is 135 degrees.
ENJOY!
