Elizabeth Karmel's Backyard Barbecue Ribs with Dr. Pepper Barbecue Sauce
For Memorial Day
The Hill Country chef shares recipes from her new book, "Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill."
Build a charcoal fire or preheat a gas grill. Remove the silver skin from the back of the ribs, if desired. Set up the grill for indirect heat and, if using wood chips, place the soaked chips directly on the charcoal or in the smoking box of the gas grill. Rub the ribs liberally with the spice rub and let sit, covered, for 15 to 20 minutes. Place ribs (bone side down) in the center of the cooking grate or in a rib holder or rack, making sure they are not over a direct flame. Grill covered (at 300° to 325°F, if your grill has a thermometer) for 2 to 3 hours or until the meat is tender and has pulled back from the ends of the rib bones. Leave the ribs untended for the first 30 minutes -- this means no peeking (especially important if using wood chips). If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack if necessary and brush with the barbecue sauce. Remove from the grill and let rest for 10 minutes before cutting into individual portions. Warm the remaining sauce in a saucepan and serve on the side.