on a Stick
and Sour Barbecued Chicken
Barbecued Pork Ribs
ribs are one of the most popular food when it comes to barbecues .
21/2 to 4 pound rack of ribs
Fresh ground black pepper
garlic, to taste
rosemary barbecue sauce or your favorite homemade barbecue
1. Cut off the flap from the underside
of the ribs. Remove the membrane by running a sharp, thin bladed knife underneath
2. Next, insert your finger to loosen the membrane so that you can pull
it off. You may use a clean towel to keep your fingers from
slipping off. Don't be discouraged if the membrane breaks; simply
3. Cut off part of the cartilage from the large end of the ribs
to form a nice rectangular shaped rack. You can use this part and the
flap for barbecued pork or roast it directly over the charcoal
or flame to snack on while the pork ribs are cooking.
4. Prepare the grill
for indirect cooking.
5. Season the ribs on both sides with kosher salt, fresh
ground black pepper, and granulated garlic, to taste.
6. Place them on the
grate, rib side down, over the drip pan. Place the cover on the grill with the
vents wide open and allow the ribs to roast
for 1 1/2 to 2 hours.
7. Add 8 charcoal briquettes on each side every hour.
Brush on a generous amount of your favorite barbecue sauce during the last 10
minutes of cooking.