Smoked Ribs With Dry Rub
You can never have too many main course recipes, so give Smoked Ribs With Dry Rub a try. This gluten free, dairy free, and primal recipe serves 10. One portion of this dish contains around 73g of protein, 46g of fat, and a total of 749 calories. Head to the store and pick up ancho chile powder, garlic powder, celery seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.
Instructions
Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source).
Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
Photographs by James Baigrie