Northern-Style Ribs
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt2 cups
White Vinegar1.5 cups
Dark Brown Sugar (packed)2 tbsps
Chili Powder1.5 tsps
Ground Black PepperDirections:
1
Prepare your smoker or grill for barbecuing, using the indirect heat setup with a drip pan in place, and preheat to 210 degrees F
2
Pat the ribs dry, then season with the salt
3
Pour some water in the drip pan and place some presoaked wood chunks or a packet of presoaked wood chips directly on the hot coals
4
Oil the hot grate and place the ribs in your grill or smoker, meat side up
5
Cover and smoke for a total of 6 hours
6
After about 5 hours, begin to baste the ribs with the BBQ Sauce about every 20 minutes
7
The ribs are done when the meat cracks when picked up (with tongs) and they reach an internal temperature of 170 to 180 degrees F
8
To finish the ribs, throw them on the grill over direct medium heat to let the sauce caramelize
9
Baste between turns, and you're done
10
This is our core sauce based on the western North Carolina style
11
It's a good idea to keep extra in the fridge because it goes well with everything from fries to chicken fingers
12
Whisk all the ingredients together in a nonreactive saucepan, place over medium-high heat, and bring to a boil
13
Lower the heat and simmer for 15 to 20 minutes, until the sauce just coats the back of a wooden spoon--it's not intended to be overly thick
14
Cool and use immediately or store for later use in the fridge, where it will keep for 2 to 3 months