Summer’s winding down and we’re getting cooler temperatures even on the beach, but this kind of weather is perfect for some outdoor cooking! It’s not too hot nor too cool, so why not light up the grill and throw some ribs on? And while this recipe isn’t sauce based like we usually do, a well concocted dry rub is just as tasty and a little more grill friendly!
The Heat Source
Patience is a virtue, and you’re gonna need it to cook great ribs. It’s gonna take up to three hours over indirect low heat to get these babies perfect. Ideally you have a three burner gas grill, in which case you can turn the two outside burners to medium-low and leave the middle ones off. For charcoal grilling, put a sufficient number of coals in the middle, let that burn down a bit, then add more coals to either side. Make sure they’ve burned down a little before you put the meat on.
The Dry Rub Recipe
- 1/4 cup paprika
- 1 tablespoon packed dark brown sugar
- 1 tablespoon white sugar
- 2 teaspoons salt
- 2 teaspoons monosodium glutamate (MSG)
- 1 teaspoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Mix all of the ingredients in a bowl; set aside.
Prep the Ribs!
On the bottom of your ribs, you’ll see there’s a white membrane. If you can’t see it right away, rub a spot near the edge with your finger repeatedly. Some people leave it on, but that’s usually through ignorance rather than reason. Take it off. It’ll make your ribs tender and delicious.
Don’t eat that.
Now take your rub, and…well, you can probably guess what’s next by the name. Rub the rub in all over the ribs, both sides. Use it all; you’re not going to overdo it. Rub it in as well as you can, then let it sit for thirty minutes. This is a great time to start your grill. The rub should all stick to the ribs when you touch them, and not just fall off. If it’s falling off, rub it some more. Once the rub is set, throw them on the pre-lit grill, shut the lid, and you’re done. Check the heat periodically, and if you have an oven thermometer you can use, keep the heat around 325.
Wrapping It Up!
Start checking for doneness after two hours. The ribs are finished if the meat’s started to pull away from the bone and they’re are sticking out on the ends. You can also poke through the meat between the bones with a toothpick. If it goes through, the ribs are done.
At this point the ribs are done, and it’s time to eat! It may not be the sweet taste of Carolina barbecue from the Outer Banks, but it’s still a great meal. And you can use that rub on chicken and pork too!
The next you’re ready for some barbecue on the Outer Banks, come by Sooey’s BBQ and Rib Shack for the best ribs on the beach!