I have my own recipe for grilling babyback ribs. I just did a bunch of them and several people who ate them loudly raved yesterday, so here is how I roll:
A.) After cutting up the rack of fresh ribs, I soak them overnight in a marinade-stew of my own creation. Made of BBQ sauce (I prefer the honey/molasses type), lots of that bright red paprika spice that has an interesting flavor-reaction with pork, some black pepper, sugar and a couple of those little airline-bottles of tequila. Because I think that the tiny, microscopic hint of tequila aftertaste somehow makes the BBQ sauce taste more complex. Or maybe it's my imagination, who truly gives a fuck? I soak my ribs for so many hours that their individual cells get bloated with all this extra moisture and flavor combo.
B.) I grill them over a fire that's 50% wood, 50% charcoal briquettes, so there are frequent flames licking around the whole time. It gives it sort of a rustic, old-fashioned tang. A 100% wood fire makes the meat taste too smoky and dirty so the 50/50 is the perfect balance. It's still a bit "woody" but keeps the smoke to a minimum. I BBQ my ribs over my little self-made Hell for around 5 minutes a side and they come out perfect, with a little hint of juicy pinkness inside. Goddammit, I'm making myself really hungry now, ARRRRRRRGGGH!
I've been barbecuing on my concrete driveway every summer for enough decades now that if you are under the age of 30 and reading this, I can safely say I've been BBQing various different meats since you were in elementary school jacking off before lunch recess (or maybe after). I have a lot of fun with these fiery BBQs, it allows me to play the wild "mad scientist" of dinner.
A.) After cutting up the rack of fresh ribs, I soak them overnight in a marinade-stew of my own creation. Made of BBQ sauce (I prefer the honey/molasses type), lots of that bright red paprika spice that has an interesting flavor-reaction with pork, some black pepper, sugar and a couple of those little airline-bottles of tequila. Because I think that the tiny, microscopic hint of tequila aftertaste somehow makes the BBQ sauce taste more complex. Or maybe it's my imagination, who truly gives a fuck? I soak my ribs for so many hours that their individual cells get bloated with all this extra moisture and flavor combo.
B.) I grill them over a fire that's 50% wood, 50% charcoal briquettes, so there are frequent flames licking around the whole time. It gives it sort of a rustic, old-fashioned tang. A 100% wood fire makes the meat taste too smoky and dirty so the 50/50 is the perfect balance. It's still a bit "woody" but keeps the smoke to a minimum. I BBQ my ribs over my little self-made Hell for around 5 minutes a side and they come out perfect, with a little hint of juicy pinkness inside. Goddammit, I'm making myself really hungry now, ARRRRRRRGGGH!
I've been barbecuing on my concrete driveway every summer for enough decades now that if you are under the age of 30 and reading this, I can safely say I've been BBQing various different meats since you were in elementary school jacking off before lunch recess (or maybe after). I have a lot of fun with these fiery BBQs, it allows me to play the wild "mad scientist" of dinner.
