Apple-Bacon Barbecued Ribs

June 19, 2011 is Father's Day - Thought about having barbeque? Here's an idea.

Fine Cooking
by Jamie Purviance

The smoky-sweet-spicy flavor of this rub and sauce is a classic complement for pork ribs, the perfect celebratory meal for Father's Day or any barbecue. You can use either spareribs or baby back ribs for this recipe; baby backs will require about an hour less cooking time. To make these ribs on a charcoal grill, see the charcoal version of the recipe.

2 cups hickory wood chips
2 racks St. Louis-style spareribs (3 to 3-1/2 lb. each) OR 3 racks baby back ribs (2 to 2-1/2 lb. each)

For the spice rub:
4 tsp. kosher salt
2 tsp. ancho chile powder
2 tsp. sweet paprika, preferably Hungarian
1 tsp. ground cumin
1 tsp. celery seed
1 tsp. freshly ground black pepper

1 recipe Apple-Bacon Barbecue Sauce & Mop

Tip: You can make the barbecue sauce when the ribs start their initial cooking.

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For the following steps, go to:
http://www.finecooking.com/recipes/apple-bacon-barbecued-pork-ribs.aspx

 Prepare the wood chips and season the ribs
 Prepare the fire
 Begin cooking the ribs
 Baste the ribs and continue to cook
 Finish the ribs
 Serving suggestions
 Nutrition information


Tip
When the rib meat has shrunk 1/4 to 1/2 inch from the ends of several bones, lift each rib rack one at a time from the metal rack, holding the meat at one end with tongs. Turn the ribs bone side up and let them hang so that the weight of the other end bends the rack in an arc. If the meat separates and tears easily near the middle of the arc (see photo), that rack is fully cooked. Some racks take longer than others

Bon Appetit.