The Ribs are marinating!

[HamdenRice]

I hope they are going to taste was good as they smell right now. The marinade is
3/4 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup soy sauce
2 tbs Asian plum sauce
1 tsp Hosin sauce
1 tsp sesame oil
1 tsp mustard
4 cloves garlic smashed and finely minced
1 small piece ginger, smashed and finely minced
1 tsp black pepper

[eleny]

1. The marinade sounds wonderful

Btw, I'm originaly from Woodhaven, Queens! :hi:

[NMDemDist2]

2. that sounds great to try on my BRAND NEW BBQ!!

Feature packed gas grill with 30,000 total BTU, 3 burners with cast iron main burner, 408 square inch total cooking area, 192 square inch porcelain coated single warming rack and condiment holder.

and Blue is my favorite color too!

[HamdenRice]

3. The ribs are marinating, part II: The Dry Rub

After two hours, I discarded the marinade and rubbed on the dry rub:

2 tbs whole corriander seeds
1 tbs whole cumin seeds
1 tbs black pepper
1/4 cub brown sugar
1 dried Mexican guajillo chilli
1 tbs paparika
1 tsp salt
1 tbs garlic powder
1 tsp dried garlic flakes

If I were cooking these just for myself, I would have added a little hot chili powder or red pepper, buy my SO does not like too much heat.

The corriander and cumin are dry roasted briefly over a medium flame in a dry frying pan. Then the whole spices are ground in a spice mill then combined with all the incredients in the spice mill to make a consistent powder.

This make more than you can use for one slab of ribs, but it keeps for a few weeks in a baggie in the fridge.

After shaking off the marinade, I rubbed a little olive oil on the ribs and then the spice rub -- about two tbs per side. Then I let the ribs marinate in the spice rub for another hour.

Unfortunately, I don't have a nice new grill like AzDem, but an old Weber on its last legs. I built a fire on one side of the grill using a mix of chunk charcoal and charcoal brickets. After the fire whited over, I closed the vents almost completely and threw on the ribs. They cooked low and slow for 2 1/2 hours.

This was the first time I had the texture just right: the cartilige had turned to jello and the fat to melted butter, and the meat was still tender and juicy. We topped it off with off the shelf bbq sauce doctored with a little sweated onion and garlic, plus a tab of butter.

[Gormy Cuss]

4. Ooh! That sounds good.

I wasn't sure from Part 1 that you intended to BBQ the ribs as opposed to grilling them. The dry rub sounds great.

When my husband barbecues ribs or brisket it's always in large quantities. He can't make just a rack of ribs at a time. Fortunately, leftover BBQ freezes quite nicely.