In 2001, I made my first national television appearance on Food Network’s Cooking Live with Sara Moulton. I received the invitation after doing a morning radio show with Sara at the Memphis in May World Championship Barbecue Cooking Contest. Her only stipulation was that my recipes needed to be cooked in an indoor oven. I have always maintained that any recipe written for the kitchen can be duplicated outdoors with more flavor; here my challenge was to prove the opposite holds true as well. I developed a four-stage rib recipe that layers flavors to make up for the extra punch you can only get from cooking with burning coals. It was pretty successful, but changing the recipe back to the outdoor cooker gives these ribs the best of both worlds.

　　

Ingredients

serves 4 to 6

　　2 slabs of Loin back ribs

　　

First-Stage Dry Rub

2 tablespoons dark brown sugar

　　2 tablespoons paprika

　　1 tablespoon garlic salt

　　1 1/2 teaspoons onion salt

　　1 1/2 teaspoons chili powder

　　3/4 teaspoons cayenne pepper

　　3/4 teaspoon black pepper

　　1/4 teaspoon dried oregano

　　1/4 teaspoon white pepper

　　1/4 teaspoon ground cumin

　　

Second-Stage Liquid Seasoning

3/4 cup grape juice

　　3/4 cup apple juice

　　

Third-Stage Dry Rub

2 tablespoons first-stage rub

　　1 tablespoon brown sugar

　　

Finishing Glaze

3/4 cup Big Bob Gibson Championship red sauce (available at retail outlets) or your favorite bottled brand

　　1/4 cup honey

　　

Step 1

Remove the membrane from the back of the ribs. In a small bowl, combine the first-stage dry rub ingredients and mix well. Set aside 2 tablespoons of this rub mix for the third-stage dry rub and generously apply the remaining rub to the front and back sides of the ribs. Pat gently to ensure the rub adheres.

　　

Step 2

Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. If using a charcoal cooker, preheat it to 250°F. Place the slabs meat side up on the grill, close the lid, and cook with indirect heat for 2 hours and 15 minutes.

　　

Step 3

Cut 2 pieces of aluminum foil large enough to wrap each slab of ribs completely and stack them to create a double layer. Remove the ribs from the grill. Place each slab meat side down on a doubled aluminum-foil square. In a small bowl, stir together the liquid seasoning ingredients and pour 3/4 cup over each slab. Wrap and seal each slab tightly in the foil. Place the wrapped slabs back in the cooker, close the lid, and cook over indirect heat for 1 hour.

　　

Step 4

In another small bowl, combine the reserved first-stage dry rub with the brown sugar to make the third-stage rub. Remove the wrapped ribs from the cooker. Discard the liquid and foil and apply a light coat of the third-stage rub to the meat side of the ribs. Return the ribs to the cooker, meat side up, and cook uncovered for 30 minutes. Mix the finishing glaze ingredients and brush the glaze on both sides of the ribs. Continue cooking for 10 to 15 minutes, or until the sauce caramelizes. Remove the ribs from the grill, cut, and serve.

　　

Cooking Method

Step 5

Indirect heat

　　

Suggested Wood

Step 6

Hickory, Apple, Pecan

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.