1) Mix the ingredients thoroughly. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 250F oven for 15 minutes to drive off moisture.
2) For most meats, sprinkle just enough on to color it. Not too thick, about 2 tablespoons per side of a large slab. For Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust.
3) Wrap it in plastic wrap, and refrigerate it overnight before cooking.
Build charcoal fire or preheat gas grill. Remove silver skin from back of ribs, if desired. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill. Rub the cut lemons over front and back of ribs squeezing to release as much juice as possible. Set aside for 5 minutes.
Place ribs (bone side down) in the center of the cooking grate or in a rib holder/rack over direct medium Low heat, making sure they are not over a direct flame. Grill covered (at about 325 degrees F, if your grill has a thermometer) for 1 1/2 to 2 hours or until meat is tender and has pulled back from the ends of the rib bones.
Do not open the grill for the first 30 minutes—this means no peeking; especially important if using wood chips. If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, un-stack ribs, if necessary and brush with barbecue sauce. Remove ribs from grill and let rest 10 minutes before cutting into individual or 2 to 3 rib portions. Warm remaining sauce in a saucepan and serve on the side, if desired. |
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