Bobby Becker’s BBQ Spare Ribs
My stepfather, Robert Becker, was a true lover of life. He embraced it in every way and invited the world to join him in his celebration of it. He loved that I was becoming a chef and did everything he could to encourage my chosen direction. He was infectious with his spirit and anticipated each meal with excitement, passing his passion along to me with each experience. He wasn’t shy at the table, and he taught me that it was OK to pick up food as long as it was on a bone and that licking your fingers was just foreplay before the meal. He loved ribs, and this recipe was one of his favorites.
Recipe
serves: 6
email shopping list directions
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Step1. , Put a few large handfuls of soaked wood chips directly onto the coals on either side. Bobby Becker’s BBQ Spare Ribs RECIPE Put the ribs in the middle of the grill over the cool area, mop the meat, and cover the grill, opening the vent slightly. Cook, adding another handful of wood chips to each pile of embers after each hour. Add a few more coals if needed along with the chips. Cook for 3 hours.
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Step2. , Heat oven to 250°F. Wrap the individual racks of ribs in aluminum foil along with ½ cup of the mop. Put them on a baking sheet and bake until very tender, about 2 hours.
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Step3. , When ready to serve, remove the foil, sprinkle the ribs with a little more rub, and return them to a hot grill to brown and return the bark to the outside of the meat.
For the Ribs
ingredients
For the rub
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4 tablespoons paprika,
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3 tablespoons light brown sugar,
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2 tablespoons chili powder,
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2 tablespoons ground black pepper,
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2 tablespoons cumin,
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1½ tablespoons kosher salt,
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2 teaspoons garlic powder,
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2 teaspoons onion powder,
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1 teaspoon cayenne pepper ,
For the mop
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3 cups apple cider ,
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1 cup cider vinegar,
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1 tablespoon Tabasco sauce,
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1 bay leaf,
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4 sprigs of fresh thyme,
For the Ribs
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