RIBS! Nothing says “I am grill man” better than succulent, perfectly roasted spare ribs. I don’t mean boiled first then grilled for after effect. I mean marinated 24 hours in a dry rub, smoked, sauce dripping, just have to gnaw on the bones kind of ribs.
Well, just because you are following the GAPS, SCD, Primal Blueprint, or Paleo lifestyle doesn’t mean you have to give up on truly good tasting food. Follow my method, which is adapted from Barbeque Bible, Good Eats, my uncle Marvin’s method, and “HFCS-free Barbeque Sauce” from Primal Blueprint Cookbook, and you will experience true smokehouse flavor with 100% Paleo/Primal/GAPS/SCD friendly ingredients.
Weber Silver gas grill with cast-iron grates, stainless steel smoker box, mesquite or hickory wood chips, stainless steel rib rack. Make sure your grill is cleaned beneath the burners- nothing worse than a grill-fire to ruin your ribs!
- Generously season the ribs with the meat medley (and optionally 1T sea salt). Rest the ribs on a drying rack in the refrigerator for 2-to-24 hours
- When ready to cook, fill smoker box with wood chips and place it down under the grill grates close to the flames. Heat grill to about 400 degrees F until chips start to smoke. Reduce heat to 275-300. Smoke is most important during the first 30 minutes of cooking! Heat enough to keep smoke flowing but not so much that you dry out the ribs. Avoid the temptation to put water in a pan in your grill. I find this steam cooks the ribs…definitely not smokehouse style!
- Add the ribs to the grill(flat or better is in a standing rib rack). Close lid.
NOTE1: I like to use an indirect grilling method by turning off the front burner and keeping abck burners on medium-this will prevent flareups from scorching your ribs.
NOTE2: if you are doing multiple racks at once without a rib rack, I have found you can overlay them slightly, but as cooking progresses change the layering so that you get cooking as evenly as possible.
- Set a timer for 30 minutes-no peeking. If thermostat shows heat above 300 degrees, reduce heat (after first 10 minutes you may open the lid only to let out heat. Resist peeking though) When timer goes off, flip the ribs and replenish wood chips if smoke has stopped. Repeat two more times (or until internal temp of 140-150.)
- Ribs are done when the meat pulls back slightly from the bone and the meat is firm but not dry between the bones. For the final 5-10 minutes, smother the ribs in the BBQ sauce, reserving some for serving.
Serve with some sauted kale, mashed roasted squash a,d a fresh green salad and you will be very happy. You might even qualify as the neighborhood Grill-Master!
We love this method and it really does produce smokehouse flavors – even from a gas grill! I have never tried cooking ribs over charcoal so I cannot speak to the modifications you would need- but indirect cooking seems to make sense (read the Barbeque Bible for instructions on that).
UPDATEI made ribs on the new smoker I received for Christmas. Instead of true smoker-style cooking, I used the indirect grilling method. I used wood chunk charcoal along with some splits of oak. Made a slight mistake while trying to move the wood and it landed directly on the coals and started to burn (as opposed to smolder). The resulting smoke was a bit harsh so I opened the grill and removed the burning piece of wood and started with a seasoned split of firewood not too close to the oals, but close enough to smoke. The end result was a more intense smoke flavor which I liked, my wife did not like as much. I think that if I had not monkeyed around with the wood the smoke would have been fine.
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