So I did an impromptu little BBQ experiment yesterday. It was a beautiful, unseasonably warm day, and I’ve been slow with work lately, so I took a ‘me day’ off.
I was outside all day, first doing a few outdoor chores, then just sitting and soaking up a little Vitamin D. Then it occurred to me hey, ribs would be good! I had two racks of baby back ribs I had bought on sale a few weeks back, but they were frozen solid in the freezer and it was already after noon.
So normally, if I was to make ribs, I’d make sure they were thoroughly defrosted first; I’d make an elaborate spice rub from scratch using approximately 27 ingredients, the exact detail of which change depending on my mood and inspiration that day; apply the rub the night before; and the day of, fire up my bullet-style smoker to cook the ribs.
But I had frozen ribs, not nearly enough time to defrost, and I didn’t feel like messing with the bullet smoker. So I got coals and wood chunks (mix of apple and hickory) going on one side of my Weber kettle grill and put the frozen ribs on the other side to cook indirectly. Once the outside of the ribs started to soften up I just sprinkled some Tony Chachere’s Creole rub, ancho chili powder and garlic powder on them.
I smoked them at a temp between 275-300 for about 2 hours, wrapped them in foil for 2 hours, and for the final 1/2 hour I opened the foil, brushed on some Stubb’s Spicy BBQ sauce, and opened the vents to heat up the grill more to finish.
The ribs turned out awesome! Nicely smoky, falling-off-the-bone tender (I know there are different schools of thought on whether rib meat should fall off the bone, but I like them that way), with a nice bark on them.
So I guess the moral of the story is, sometimes half-assing the job pays off!
ETA: just made a ‘McRib wrap’ for lunch-- leftover rib meat, BBQ sauce, thin-sliced onion, and pickle slices in a tortilla wrap. Yummy.