Chef's Table: Hill Country's Salt and Pepper Ribs

Salt and Pepper Ribs



4 racks baby back ribs

2 tablespoons kosher salt

2 tablespoons fresh pepper

1 teaspoon cayenne pepper


Salt and Pepper Ribs:

Grilling Method: Indirect/Medium-Low Heat

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Build a charcoal fire or preheat a gas grill. Set up the grill for indirect heat; if using wood chips, place the soaked chips directly on the charcoal, or in the smoking box of a gas grill.

Remove the silver skin from the back of the ribs, if desired.

In a small bowl, mix the salt, pepper and cayenne pepper together and sprinkle the ribs liberally with the mixture. Place the ribs, bone-side down, in the center of the cooking grate, or in a rib holder or rack, over indirect medium-low heat. Grill covered (at about 325°F, if your gas grill has a thermometer) for 1½ to 2 hours or until the meat is tender and has pulled back from the ends of the rib bones.

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Leave the ribs unattended 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 the heat slightly. Twenty minutes before serving, un-stack if necessary and brush the ribs with the barbeque sauce. Remove the ribs from the grill; let them rest for 10 minutes before cutting into individual or 2- to 3-rib portions.

Warm any remaining sauce in a saucepan and serve on the side.

Makes 4 to 8 servings.

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