Start with baby backs or country style pork ribs (don't even fool with beef, go pork).
Rinse ribs in water, place in dutch oven on circular racks.
Add a little dry rub. Spinkle top side with Emeril's Essence. Insert Notch joke here.
Emeril's Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
I use two circular racks to elevate the ribs, lots of drippings, no swimming
Use a dutch oven or a pan that seals well, I got this one in Park City.
Tight seal is critical, otherwise you'll end up with dry meat and who wants that?
Place those dudes in a hot box
Cook at 170-180 for 12 hours, yes 12 hours. Don't check, just cook.
Good enough to eat right now!! But wait...
Falls off the bone, I guarantee
Fire up the grill, lightly apply Craig's #2 to both sides of the ribs
The intent here is to slightly scorch the BBQ's sugars, 5 minutes per side
will be about right. Be careful not to lose any meat through the grate.
Pants and shoes are optional
These are the best ribs you'll ever eat!!
I'm not kidding, I no longer order ribs at restaurants, they're all crap
compared to mine. Others agree, We've had people from Texas and Louisiana
say the same thing! Serve with more Craig's #2.
Prep Time: 5 minutes
Cooking Time: 12 hours + 5 minutes per side on grill
Do some ribs tonight, serve tomorrow night. Make someone smile, do some lip smackin'
Craig's Picture of the Day © 2003 Craig Hollabaugh
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