-
1
Prepping the meat: There is a skin-like membrane on the back of the ribs.
-
2
The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up.
-
3
Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up.
-
4
It'll peel from the middle.
-
5
Once you start cooking the ribs, you can't leave the pit or grill unattended for any more than about 20 minutes.
-
6
You'll need to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill.
-
7
If it gets too hot, shut the top and bottom drafts to smother the fire.
-
8
If some of the coals appear to be glowing red, that will cause a hot spot.
-
9
Don't cook the ribs directly over the hot spot, move them to a different, cooler, part of the grill.
-
10
If the temperature dips too low, move the ribs to a hot spot for a while and add some hot coals.
-
11
Sprinkle ribs liberally with Magic Dust, coating both sides.
-
12
Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid.
-
13
Refrigerate them until you're ready to use them.
-
14
I recommend letting them marinate for at least 1 hour.
-
15
At the restaurant we dust the ribs up to a day in advance.
-
16
Place ribs on grill and cook for 1 1/2 to 2 hours.
-
17
About 10 minutes before you remove the ribs from the grill, mop them with sauce.
-
18
When you take them off the grill, mop again with sauce and sprinkle some more Magic Dust on them.
-
19
Serve immediately.
-
20
Serves 4 very hungry people or you can cut the rack in half to
-
21
serve 6 to 8 people who have a regular appetite.
-
22
Mix all ingredients and store in a tightly covered container.
-
23
You'll want to keep some in a shaker next to the smoker, grill, or stove.
-
24
Keeps indefinitely but won't last long.
-
25
Yeild: about 2 1/2 cups
-
26
Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.
-
27
Bring to a boil over medium-high heat.
-
28
Stir in the apple, onion, and bell pepper.
-
29
Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly.
-
30
Stir it often.
-
31
Allow to cool, then pour into sterilized glass bottles.
-
32
A clean glass jar that used to contain mayonnaise or juice works real well.
-
33
Refrigerate for up to 2 weeks.
-
34
Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon.
-
35
Be careful; a little cayenne goes a long way.
-
36
(c) 2005 Mike Mills and Amy Mills Tunnicliffe
