Brining the ribs makes the meat more tender and flavorful and moist. Cooking the ribs on the grill in the low-slow-indirect heat manner makes them truly delicious. There are two brines I like to use. Wet Brine or Dry Brine. Whichever you choose will give you great results.
Serves 4 – 6 As An Entree
Wet Brine
8 Cups Water
½ Cup Coarse Sea Salt
½ Cup Granulated Sugar
1 Teaspoon Whole Black Peppercorns
2 Bay Leaves
Dry Brine
½ Cup Southwest Spice Rub
For the Ribs
2 Racks Pork Loin Back Ribs (About 2 To 3 Pounds Each Rack) Membrane Removed from Backside of Ribs
1½ Cups BBQ Sauce
Wet Brine
In a 3-quart saucepan combine all the brining ingredients and bring to a boil to dissolved the salt and sugar. Remove from the heat and add 4 cups of ice to the pan. Cool the brine completely before pouring over the ribs.
Place the racks of ribs in a plastic container or ceramic deep-sided dish and pour the cooled brine over the ribs. Refrigerate for up to 24 hours and no less than 6 hours.
After the required amount of brining time, remove the ribs from the brine and pat dry with a paper towel. Discard the brine. After brining rub the racks of ribs all over, top, bottom and sides, with the Southwest Spice Rub. Let stand at room temperature for 30 minutes before grilling.
OR
Dry Brine
Rub the Southwest Spice Rub all over the ribs – front, sides and back. Refrigerate for up to 24 hours but no less than 3 hours before grilling.
To Cook the Ribs
Build an indirect fire. When the coals are ashy white and hot place the ribs, meat side up, on the side of the grill with no coals. You want to maintain a cooking temperature of 300°F to 325°F for the entire time. Cover the grill with its lid and cook the ribs low and slow for about 1½ hours. (Feed your fire during the cooking time as directed by the manufacturer. It is important to maintain a constant low temperature.) Ribs should be tender but not falling apart. After that time generously brush the ribs with the BBQ Sauce. Return the lid to the grill and cook for 30 minutes more.
On a gas grill, heat the grill to 325°F and cook the ribs indirectly as directed above.
OR
If it’s too cold outside or the weather is inclement cook the ribs low and slow in the oven. Preheat the oven to 300°F and cook the ribs low and slow for 2 to 2½ hours. After that time generously brush the ribs with the BBQ Sauce. Return the ribs to the oven and cook for 30 minutes more.
Remove the ribs from the grill (or oven) and let rest 15 minutes before serving.
