Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [152]
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. Brush the ribs with the bourbon syrup during the last 10 minutes, turning and basting until all of the syrup has been used up.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.
Coriander Ribs with Cilantro Butter
You’ve never had ribs like these. Inundated with coriander, cumin, and lime, the meat is tenderized and moistened by brine and then glazed with a lime-butter vinaigrette that is flavored with cilantro (coriander leaf)—reflecting back on the coriander in the brine.
TIMING
Prep: 5 minutes (plus 10 minutes for brine and syrup)
Brine: 6 to 12 hours
Grill: About 1 hour
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
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THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see facing page)
2½ cups Cumin, Coriander, and Lime Brine (page 364)
Oil for coating grill grate
1/3 cup Lime-Cilantro Butter (page 393)
DIRECTIONS
1. Cut the racks in half. Put them in a gallon-size zipper-lock bag with the brine. Seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the meat and refrigerate for 6 to 12 hours.
2. Heat the grill as directed.
3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the ribs registers about 155°F, about 1 hour. If your grill has a temperature gauge, it should stay at around 350°F.
4. When the ribs are done, brush them with half of the lime-cilantro butter, turn, and brush with the rest of the butter.
5. Remove the ribs to a large platter, cut into 1- or 2-rib sections, and serve.
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TIMING
Prep: 5 minutes (plus 10 minutes for brine and sauce)
Brine: 6 to 12 hours
Grill: About 1 hour
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
Spice-Cured Barbecued Ribs
The trick to tender, succulent ribs is in the brine. The salt in the brine makes the twisted, ribbonlike proteins of meat unravel. As the proteins unwind, their newly opened bonds bind to the liquid in the brine, absorbing its moisture and flavor. When the meat cooks, the protein strands start to bond to one another, trapping the liquid. As long as you don’t overcook the meat, this moisture will stay in it, causing brined meats to be 6 to 8 percent juicier than their unbrined counterparts.
THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off 2-burner grill–1 side off Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side) 20 replacement coals
Heavy-duty drip pan set between banks of charcoal Clean, oiled grate on medium setting
Wood:
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
2 racks ribs, about 4 pounds, St. Louis cut spareribs or baby back ribs (see facing page)
2¼ cups Ten-Pepper