No Father’s Day celebration is complete until you’ve fired up the grill!
Harmons Chef Shaun Heaslet shares the perfect recipe every dad will love, for delicious and tender Baby Back Ribs.
Grill Master Rub
1/4 c. Brown sugar
1/4 c. Course ground pepper
1/4 c. Sweet paprika
2 Tbsp. Chile powder
2 Tbsp. Salt
1-1/2 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 tsp. cayenne pepper
Whisk all ingredients together and store in air tight container out of direct light and heat for up to 3 months.
Black Jack BBQ Sauce
1 c. Strong black coffee (decaffeinated or instant will also work)
2 c. Ketchup
1/2 c. Worcestershire sauce
1/2 c. Brown sugar
1/2 c. Apple cider vinegar
6 cloves garlic, roughly chopped
1 lg. Onion, roughly chopped
2 tsp. crushed red pepper flakes
2 Tbsp. Chile powder
Add all ingredients into a saucepan and cook over medium low heat for about 30 minutes, cool and blend in blender or food processor until smooth. This sauce can be frozen for up to 6 months.
Smoked and Barbecued Baby Back Ribs
4 racks baby back ribs
3 c. Smoke chips (any flavor you like) soaked for at least one hour
Rub racks of ribs on both sides with rub and wrap tightly in plastic wrap and refrigerate overnight or up to 3 days.
Set-up a BBQ smoker by placing the soaked chips in a tin foil packet with holes poked in the top. Turn grill on one side to low heat. Place the ribs on the other side of the BBQ for indirect smoking then place smoke packet adjacent to the heating element on the other side. Close the lid and maintain the smoke for as long as possible, if necessary, use a second smoke packet.
Once smoke is no longer being produced, remove the packet and leave the ribs to cook indirect just until the meat starts to pull away from the bones. Now it’s time to get some nice color on the ribs by grilling them directly on the fire being careful not to burn them about 20 minutes.
Return the ribs to the indirect side of the grill and brush with the BBQ sauce, close the lid and cook until they have started to caramelize but not burn.