I haven't perfected the rib yet. But here is how I got as
close as I am today. Note the serrated stainless steel battle spatula on the right hand
side. This instrument is the right tool for the job.
The key to ribs is time. I block out like 3 hours to cook up a large rack of
ribs. Low heat. I lot of people will ell you to boil them before you grill them,
this is wrong you loose a lot of flavor that way.
While the pig is on the grill, this gives you time to pay attention to the sauce. Since I am not a Texan I use a stock sauce and modify it. In this batch I did so by first dicing up some jalapenos. I am experimenting with my own sauce, but it always comes out a little soupy.
I also dice up some pickle slices. As a side note you should always have two cutting boards one for meat and one for veggies.
Mix that stuff in with your stock, mix that shit up good and flood the concoction with hot sauce and salt. You can also start with a mustard base and build your sauce on that.
So I finally sawed the ribs up to human sized portions using my battle spatula. Depends on the quality of the ribs, you might need surgical equipment or power tools to accomplish this.
Once you start applying your modified sauce turn the fire down. At this point in the game it is about patients. And like painting your living room; multiple coats of sauce.
A lot of flipping and slathering. The most important part of this process is time, slow cooked really is the way to go here.
Serve with cole slaw and a cold lager.
