Low and Slow BBQ Ribs
Note: If you would like to make these on the grill, use a Grill Tray. Just put the ribs on the Grill Tray and put the tray on the grill at low heat and cook for 1.5-2 hours, depending on your grill heat. Check them after 1.5 hrs to see if the meat is cooked!
2 Racks Baby back ribs
Dry Rib Rub
2 cup brown sugar
1/4 cup garlic powder
2 tbsp kosher salt
1/4 cup paprika
1/4 cup lemon pepper
1/4 cups chili powder
1 tbsp. freshly ground black pepper
1 tsp. dried thyme
Special Equipment: Le Creuset Stoneware Deep Dish Baker
1 cup barbecue sauce
Preheat oven to 225 degrees. (Or your grill, on low heat)
Rinse the ribs and pat them dry. Season them very well with the dry rib rub, massaging the rub into the ribs. Coat them with bbq sauce, and place in a large container. Cover the container and place in the refrigerator for at least 8 hours.
Remove the ribs from the refrigerator and place ribs, meat side down, in baking dishes (or Grill Tray).
Cover the baking dishes (or Grill Tray) with aluminum foil and place in the oven (or on the grill). If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours. (On the grill, take them off after about 1-1/2 hours for baby back ribs or 2-1/2 hours for spare ribs). The temperature of the rib meat should be over 180°F which means much of the collagen in the meat has probably converted to juicy and unctuous gelatin (the reason we love ribs).
Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
Put a layer of BBQ sauce on the ribs and return to the oven or grill uncovered for an additional 20-30 minutes.
Remove from oven or grill and serve them up with a side of cole slaw, corn on the cob and/or baked beans. Serve with extra sauce!
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