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1
Place the salt and brown sugar in a large mixing bowl or pan.
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2
Add 2 quarts of cold water and whisk until the salt and brown sugar dissolve.
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3
Add the ribs and refrigerate, covered, until brined, 6 to 8 hours.
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4
Place the shallots, garlic, and tarragon in a food processor or blender and finely chop them.
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5
Add the Marsala, mustard, and pepper and pulse until blended.
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6
Transfer this wet rub to a small nonreactive mixing bowl.
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7
Cover and refrigerate if not using immediately.
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8
Drain the ribs, discarding the brine.
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9
Pat the ribs thoroughly dry on all sides with paper towels.
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10
Melt the butter in a medium-size saucepan over low heat.
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11
Add the bread crumbs and stir to combine.
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12
Transfer the crumb mixture to a shallow plate (a pie plate works well) or bowl.
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13
Place a large piece of aluminum foil on a work surface and put the ribs on it.
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14
Place a second piece of aluminum foil on a rimmed baking pan.
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15
Set the plate of bread crumbs between the ribs and the baking sheet.
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16
Using a spatula or your hands, slather the ribs on all sides with the wet rub.
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17
Dredge each rib in the bread crumbs and transfer it to the prepared baking sheet.
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18
Set up the grill for indirect grilling (see Notes) and preheat to medium (325 to 350F).
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19
Place a large drip pan in the center of the grill under the grate.
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20
When ready to cook, brush and oil the grill grate.
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21
Place the ribs in the center of the grate over the drip pan and away from the heat.
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22
Cover the grill and cook the ribs until the crust is golden brown, the meat is cooked through, and an instant-read meat thermometer inserted in the thickest part of a rib registers about 160F, 30 to 40 minutes.
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23
To avoid knocking off the bread crumbs, using a spatula, carefully transfer the ribs to a serving platter or plates.
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24
Let the ribs rest for a few minutes before serving.
