BBQ, Part 3: The Meat
Finally, it's time to BBQ. It's gonna be a BBQ-filled summer for me!
--1/2 cup Mezcal Tequila
--4 slabs of Pork Baby Back Ribs (1 1/4 lb each), the thin membrane on the ribs' lower side stripped off
--Chile Rub Rojo
--Mezcal Chipotle Barbecue Sauce
Between 6 to 24 hours before you plan to grill, bake the ribs: Drizzle Mezcal over the meat and rub it in thoroughly. Coat the ribs generously with the Chile Rub Rojo. Wrap tightly in 2 layers of aluminum foil and bake for 1 hour at 300 degrees Fahrenheit. Unwrap and cool, then re-wrap and refrigerate for at least 4 1/2 hours. Remove the ribs from the fridge and let them sit at room temperature for 30 minutes. Grill them uncovered over medium heat for 25-30 minutes, turning every 8-10 minutes or so. Baste ribs with the Mezcal Chipotle Barbecue Sauce in the last 5 minutes of cooking. Ribs are done when they are very tender with a surface that's crisp in some spots and gooey with sauce in others.
From Born to Grill by Cheryl and Bill Jamison.
No comments:
Post a Comment