What makes these Super-Triple-Threat BBQ Ribs?
- 3 Bold Layers of Flavors
- Firm and Succulent flesh
- Easy preparation on the Grill
How are these ribs constructed?
- Coat ribs with a sweet and spicy dry rub
- Cook ribs with the indirect method
- Add smoking wood chunks to charcoal or gas for plenty of smoke flavor
- Slather on BBQ sauce through second half of cooking for flavor and texture
Dry Rub
Prepare a sweet and spicy dry rub. In a medium sized bowl, combine:
- 1/2 Cup Dark Brown Sugar
- 2 Tablespoons Paprika
- 1/2 Tablespoon ground Cayenne Pepper
- 1/2 Tablespoon dried Cilantro
- 1/2 Teaspoon ground Turmeric
- 1 Teaspoon ground Cumin
- 1 Teaspoon ground Nutmeg
- 1/2 Teaspoon ground Cinnamon
- 1/4 Teaspoon ground Ginger
- 1/4 Teaspoon ground Curry Powder
Mix together with a fork until the spices are thoroughly mixed and all lumps are gone.
Dark brown sugar is better than the light brown sugar as it flows better when you mix, and has a stronger flavor to serve as the base. Don't go to the store if all you have is light brown sugar, that will work fine, too.
Paprika forms the foundation of the spicy side of the rub. Paprika imparts a flavorful, aromatic, and mildly spicy flavor from which you can extend both depth and heat. This blend does both with cayenne and red pepper flakes for heat, and the cinnamon, nutmeg, ginger, and curry for depth.
Preparation
Prepare the ribs as follows: 
- Pat dry raw ribs. Spare ribs, baby back ribs, or any other ribs will do. Use what's available.
- For spare and baby back, remove the membrane on the back side of the ribs. Do this by peeling a small corner back by hand, then grasping it with a paper towel and pulling down and away with your hand as close to the ribs as possible. Don't worry if you leave some. If this is a PITA, skip this step.
- Coat ribs with dry rub. Rub in as much as you like. Do this over a large plate. Dip the edges in the rub that rubs off for extra flavor.
- If there's left-over rub, close up in an airtight container (bowl with Saran wrap) and keep until next time. Important: if you think you'll have leftover rub, separate the rub you use from the rub you store before you dip your pork covered hands in the bowl.
- Set ribs aside for between 5 minutes and 5 hours. Longer times means more flavor from the rub in the meat. Shorter times means flavor in your mouth, sooner.
Cooking
- Fire up your grill.
- Setup for the indirect method. With charcoal mound coals to one side. With gas, use burners on one side only. Ribs take space, so avoid the "surround" approach with the coals on either side and the meat in the middle.
- When you are ready to place the food on, add wood chips to fire. Soak the wood chips in water, or not. Use any flavor of wood chips. Mesquite and Hickory are popular.
- Place ribs on grill, away from the heat.
- Close lid. If you have a charcoal grill, place the vent on the top over the meat, to draw the smoke pouring off the wood chips over the meat. If you have a gas grill, the smoke will circulate the way it will.
- After about 15 minutes, flip ribs.
- After about 15 more minutes, flip ribs again.
- Coat ribs with BBQ sauce. I prefer Dinosaur BBQ Sauces from Syracuse, NY. They have great flavors, from the sweet Honey Garlic through the spicy Wango Tango. And they are made from real ingredients. I use the milder ones for the kids and the spicier ones for the grown ups.
- Every 15 minutes, flip the ribs and reapply BBQ sauce until done. Cooking time varies based on grill heat. If you are cooking low and slow expect to go 3 hours. If you are cooking hot, ribs will be done in as little as an hour.
Serve within a few minutes of taking ribs off the grill. Not sure what it goes well with, though, as you won't have room left for fillers.
Enjoy!
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