This recipe is a version of Elizabeth Karmel, from the recipe for ribs that won the Memphis-in-May Patio Porkers contest a few years ago.
The secret was to marinate the ribs in lemon juice before rubbing the spices into the meat. We have simplified your process with cut lemons and a homemade rub.
Put on the grill in indirect medium-low heat. Makes 4 servings
Ingredients: BUBBA’S BUNCH RIBS
- 4 ribs of pork ribs
- 2 lemons, cut in half
- 1/4 cup Barbecue Rub * Classic
- soaked wood chips, if you want
- Favorite barbecue sauce
Preparation: BUBBA’S BUNCH RIBS
Turn on charcoal fire or preheat the gas grill. Remove the skin from the back of the ribs, if desired.
Prepare the grill for indirect fire and, if you are using wood chips, place the wet chips directly on the charcoal or in the smoking box of the gas grill.
Rub the front and back of the ribs with the cut lemons, squeezing out as much juice as possible. Set aside for five minutes.
Dress the ribs with the spices and let them rest, covered, for 15 to 20 minutes. Place the ribs (with the bone facing down) in the center of the rack or on the rack for ribs, making sure they are not directly over the flame.
Place covered on the grill (at 325 ° F, if the grill has a thermometer) from an hour and a half to two hours or until the meat is tender or has detached from the tips of the bones of the ribs.
Leave the ribs unattended for the first 30 minutes, this means you do not have to take a look, very important if you are using wood chips.
If the ribs start burning around the edges, place them one on top of the other in the center of the grill and lower the heat a little.
Separate the ribs 20 minutes before serving and place barbecue sauce with a brush on them. Remove the ribs from the grill and let them rest for ten minutes before cutting individually or in 2 or 3 servings.
Heat the remaining sauce in a pan and serve on the side, if desired.