I hate Bobby Flay but my secret for great ribs is brining them with a molasses brine I got from that prick. It works great for porkchops, too.
Molasses brine
2 quarts of water
1/2 cup kosher salt
1/2 cup molasses
1 tsp whole black peppercorns
1 bunch of thyme.
Mix up the above until salt and molasses is completely disolved, soak meat 3-6 hours. Follow the grilling instructions already mentioned.
Just popping in for a quick wrap-up. I wound up using Scylla’s recipe and the configuration that was linked to by miss elizabeth. The recipe appealed to me with its lack of work…no wrapping in foil or cooking in the oven. Not that that stuff is bad, mind you, I just wanted something simple for my first try. I may try that next time, although with the way these babies turned out, I dunno if I can muster the strength to try it any other way.
Thanks to everyone for your input. Next time I’ll have to try some different marinades/brines and rubs. I have an ex whose dad’s recipe trumps any ribs I’ve ever eaten. Maybe I should get back in touch with her…