 Kitchen Window's Grillmaster's Pork Ribs
Featured on the cover of our Summer 2008 Cooking Class Catalog
3 racks of pork back ribs
3- 4 1/2 Tbsp. Grillmaster’s Dry Rub (available at Kitchen Window)
6 tsp. salt
Method - Grilling/Smoking Ribs
1. Prepare your smoker box or grill and bring to smoke point and 225F.
2. Prepare your ribs by removing the membrane on the back of the ribs.
3. Using the tip of your knife, score along one side of the bone between each rib.
4. Season generously with Grillmaster’s Dry Rub (approximately 1-1 1/2 tablespoons per rack) and 2 teaspoons kosher salt.
5. Place ribs on the grill or in the smoker bone side down. If grilling the ribs, be sure to rotate them every 30-45 minutes to ensure even cooking. The ribs should cook for 3 1/2 hours or until they are fall-of-the-bone tender.
6. Brush on the BBQ sauce and cook for another 10-15 minutes.
Cook Time: Approximately 4 hours at 200-225 degrees
Grillmaster’s Drunken Lime BBQ Sauce
Ingredients
1/2 Scotch Bonnet pepper
2 Tbsp. yellow onion, minced
3 cloves garlic, minced
1/4 cup tomato paste
1/4 cup ketchup
1 cup dark rum (+2 Tbsp., after cooking)
2 tsp. worcestershire
1 Tbsp. light soy
1/4 tsp. vanilla extract
1/4 cup brown sugar
1 tsp. Kitchen Window’s Grillmaster’s Rub
1/2 tsp. smoked black pepper
1/2 tsp. kosher salt
zest of 1 lime (+ zest of another 1/2-1 lime to taste, after cooking)
Method
1. Combine all ingredients in a medium sauce pan and reduce by 1/2 (or equals approximately 1 cup).
2. Add the remaining lime zest and rum. Makes about 1 cup.
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