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The only restriction is they have to be baby back pork ribs. I made two racks, one dry rub, the other in brine. The oven was fired, and after 2 hours, I pulled coals from the oven, put them into the grill, browned both racks and then put them into the 2-250 degree oven for 7 hours.
The dry rub has:
Celery powder, jalapeno powder, cayenne, rubbed sage, garlic powder, allepo powder, coffee powder, salt, white pepper, black pepper, horseradish powder, ginger powder, paprika, and a couple others I can't remember.
The brine is a salt/sugar cold brine with some smoke flavoring thrown in.
Here is the process:
Ribs after brining/spice rub, both have been brushed with a honey/secret ingredient glaze.
Ribs on the coals from the oven.
Both browned and ready for the oven.
The oven is a little hot, so they are resting in the entry until it drops another 100 degrees.
Ribs after 7 hours at 200 degrees.
The dry rub has:
Celery powder, jalapeno powder, cayenne, rubbed sage, garlic powder, allepo powder, coffee powder, salt, white pepper, black pepper, horseradish powder, ginger powder, paprika, and a couple others I can't remember.
The brine is a salt/sugar cold brine with some smoke flavoring thrown in.
Here is the process:
Ribs after brining/spice rub, both have been brushed with a honey/secret ingredient glaze.
Ribs on the coals from the oven.
Both browned and ready for the oven.
The oven is a little hot, so they are resting in the entry until it drops another 100 degrees.
Ribs after 7 hours at 200 degrees.
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