Dry Rub Barbecue Ribs
Photo: Roboscreech at English Wikipedia, CC BY-SA 3.0
These dry rub ribs get their flavor from a long, slow cook over applewood smoke and a sharp honey and vinegar spray. The spray is the useful trick here. Applied through the 5 to 6 hours at 250°F, it keeps the rub from drying out and builds a tangy, lightly sweet crust. A final sear over hotter coals browns the surface, so the meat is tender inside and crisp at the edges.
Instructions
Stir the Worcestershire sauce, cider vinegar and honey together and pour the mixture into a spray bottle. Spray one side of the ribs generously.
Press the barbecue rub onto the moistened side of the ribs so it coats evenly. Refrigerate the slab for at least 1 hour so the rub sticks.
Set up a smoker or a charcoal grill for indirect heat and bring it to 250°F. Put the applewood chunks in the firebox of the smoker, or in the coal area of the grill.
Lay the ribs in the smoker or on the grill away from the direct heat. Cook for 5 to 6 hours, spraying often with the remaining vinegar mixture to keep the surface moist.
Move the ribs to a charcoal grill running at medium-high heat, rub side down. Spray them constantly and cook until the surface is well browned.
Take the ribs off the grill and let them rest for 5 minutes before serving.
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