Wilmette Firehouse Ribs
Source of Recipe
the web
List of Ingredients
2 lb. baby back ribs
2 T Jack Daniels
2 T olive oil
Barbecue sauce of choice
Water, lemonade, or margarita mix for steaming
Wilmette Firehouse Rub:
1 C kosher salt
1 C brown sugar
1/4 C black pepper
1/8 C garlic powder
2 T onion powder
1/4 C paprika
1 T cumin
1/4 C chili powder
2 tsp. cayenne powder, or to taste Recipe
Remove membrane on back of ribs. Apply rub liberally and work well into the meat. Let meat stand 1 to 3 hours in refrigerator.
Sear ribs 3 to 4 minutes per side on a hot grill. Slather with barbecue sauce after turning. Remove ribs after 10 minutes of cooking.
Place ribs on a rack in a shallow pan. Pour liquid of choice (water, lemonade or margarita mix) into bottom of pan. Seal pan tightly with aluminum foil and steam in 275 degree oven or on a low-heat grill for three hours. Remove foil, apply more sauce, and serve. If prepared correctly, the ribs will fall off the bone. Serves 4-6.
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