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BUBBA'S BUNCH BARBECUED BABY BACK RIBS




Source of Recipe


"Taming the Flame," by Elizabeth Karmel.


Recipe Introduction


This recipe is a version of ribs from a team called Bubba's Bunch that won the Memphis in May Patio Porkers contest a few years back. The secret is to marinate the ribs in lemon juice before rubbing spices into the meat. If you have the opportunity, pick up a bottle of WHAM - it's truly one of the best barbecue spice rubs.




List of Ingredients




Wood chips, soaked in water 30 minutes (optional)

4 racks baby back ribs, about 3 pounds EACH

2 lemons, cut in half

1/4 cup Classic Barbecue Rub (below) OR Willingham's WHAM barbecue

rub (available at www.willinghams.com, or by calling 800-641-9924)

1 cup favorite barbecue sauce



Recipe



Build a charcoal fire or preheat a gas grill. Set up grill for indirect heat, and, if using wood chips, place soaked chips directly on charcoal, or in the smoking box of a gas grill.

Remove silver skin from back of ribs, if desired. Rub cut lemons over front and back of ribs, squeezing to release as much juice as possible. Set aside 5 minutes. Sprinkle ribs liberally with Classic Barbecue Rub and let stand, covered, 15 to 20 minutes.

Place ribs, bone-side down, in center of cooking grate, or in a rib holder or rack, over indirect medium-low heat. Grill, covered (at about 325 degrees F, if your grill has a thermometer), 1 1/2 to 2 hours, or until meat is tender and has pulled back from ends of rib bones.

Leave ribs untended for first 30 minutes - this means no peeking; especially important if using wood chips. If ribs start to burn on edges, stack on top of one another in the very center of the grill and lower heat slightly. Twenty minutes before serving, unstack ribs, if necessary, and brush with barbecue sauce.

Remove ribs from grill and place on a clean platter. Let rest 10 minutes before cutting into individual or 2- to 3-rib portions.

While ribs rest, warm any remaining sauce in a saucepan. Serve ribs hot, with sauce on side, if desired. Makes 4 to 8 servings.

CLASSIC BARBECUE RUB: In a medium bowl, combine 2 tablespoons smoked paprika, 2 tablespoons kosher salt, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 tablespoon freshly ground black pepper, 1/2 tablespoon cayenne, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon celery salt and 1 teaspoon oregano, crushed. Mix well. (For a smoother rub, process the ingredients in a spice grinder until well-combined and all pieces are uniform (the rub will be very fine and tan in color.) Use to rub on meat before grilling. Extra rub can be stored in an airtight container for up to 6 months. Makes 1 cup.