BRINED AND RUBBED BABY BACK RIBS

As we are entering the age of some of the best grilling and smoking of meats we may ever see in our lifetimes, I wanted to take everyone back to my roots in grilling. Some of you will remember when pork was a high-risk food full of disease and risk to eat. We used to have to cook it so well done to make sure it was OK to eat it. One of the tricks to assist in keeping ribs (as well as other pork products) moist after cooking was the art of brining.

            Simplest definition of brining is the art of soaking a food product in a liquid mixture prior to cooking. This adds unique flavor as well as assist in keeping the product moist. Anyone who has eaten dry food will appreciate the art of brining.

            This brine I share with you is a universal brine that can be used for pork, turkey, or chicken. I use this one for baby back ribs all the time along with a simple rub. And now…. Brined and Rubbed Baby Back Ribs.

INGREDINETS

Brine

1 Gallon Spring or Distilled Water

½ Cup Kosher Salt

1 Cup Brown Sugar (use the dark brown if available)

½ Cup Soy Sauce

1 Tbl. Garlic Powder

2 Slabs Baby Back Ribs

Rub

¾ Cup Brown Sugar

½ Cup Granulated Sugar

2 Tbl. Black Pepper

2 Tbl. Onion Powder

INSTRUCTIONS

1.      In a container that is large enough to fit the ribs and brine (approximately 2 gallons), add water.

2.      Combine kosher salt, brown sugar, garlic powder and soy sauce into water and mix until dissolved and well combined.

3.      Lay Baby Back Ribs in brine. Cover and refrigerate for at least 2 hours (overnight works if you want to prepare the day prior).

4.      Remove ribs and lay on flat surface.

5.      In separate container, combine all ingredients for rub and mix till wall distributed.

6.      Divide rub evenly on to the ribs and roughly rub into meat (UGH!!!! Mind out of gutter). There is no need to rub into the bone side of the slabs.

7.      If cooking on a grill, heat grill to about medium heat (350 degrees) and place rack away from flame for 30 minutes with lid shut on grill. After 30 minutes, move ribs to flame side and cook till finished (usually over low to medium heat). Do not place ribs rub side down till almost finished. This allows the rub to work its way into the meat for flavor.

8.      If cooking in an oven, preheat oven to 350 degrees. Place racks on a backing sheet and cook for approximately 1 to 1 ½ hours. This will create the same style of cooking method as on the grill without the flame.

9.      Once completed, either brush with BBQ Sauce or serve naked.

10.  Enjoy!!!

This recipe has been used by myself for over 30 years and my family for many moons beyond that. It is one of the few recipes that creates such a unique flavor I have no explanation for. I hope you enjoy.

Gratefully Yours,

Chef Tufaro