The season of the BBQ

Over the last several years almost every line cook, sous chef, and manager that I have worked with has requested a copy of my BBQ rub and Method.  I have always responded with "I will not give it to you but if you want to help me make it you can taste and take notes as we go."  Only a few ever did it.  But with spring upon us and an uncontrollable itch to fire up the grill, I have chosen to share the process with the world.  Ok now first things first, this process is for pork, more specifically Back Ribs; AKA Baby Back Ribs, Loin Back Ribs, or Canadian Back Ribs. This process can be modified, and adjusted for use with other cuts and other animals, (but for the first try lets keep is simple).  This process is also designed to do all the prep work and majority of the cooking days in advance, so that when company arrives you can produce some top notch BBQ in no time at all. (Special note, this recipe and method does not require sauce)



The Brine

yield 3 gal for use on 20 rack of ribs

1. bring to a soft boil 2 gal of water

2. add to boiling water the following ingredients and boil for 20 min

    2 bay leafs, 1c kosher salt, 2c granulated sugar, 10 cloves of garlic, small hand full peppercorns,

    2 lemons cut in half,

3. rapidly cool brine with 5pounds of ice, and place brine in cooler/freezer to bring temp down to below

    40 Degrees F

4. pour brine over ribs, cover and place in cooler and allow to soak for 24 hours

5. remove ribs form brine and allow to dry

The Rub

Yield 2 Gal (which you can save for later use)

1. 2# granulated sugar
2. 2# dark brown sugar
3. 2c iodized salt
4. .25c coarse grind black pepper
5. 3tbls dry dill
6. .5c chili powder
7. .5c paprika
8. .25c coriander
9. .25c cumin
10. .25c + 2tbls cardamon
11. 2tbls chipotle powder
12. 2tbls cayenne
13. 2tbls oregano
14. 1tbls curry powder
15. .5c corn starch
16. In a large mixing bowl combine all ingredients until fully blended (rub should have a BBQ potato chip flavor)

The Method

Generously coat both sides of the ribs and place in a roasting pan on a roasting rack.  Cook ribs @ 210 for 10 hours then remove and cool to below 40 Degrees F.  After ribs are cool wrap each one individually in parchment paper and then foil and place in the freezer. 

The Re-Heat

Remove ribs from freezer and place on grill @ med low heat aprox 350 Degrees F, cook for 10 minutes on each side then remove wrapping and place back on grill for and additional 5 minutes per side .