Who doesn’t love ribs? Spicy, smokey, hand-food. We love hand-food. We also love to make our own dry rubs, but for this recipe you can use any one of your favorites - or create your own. We use the oven as the secret key to the fall apart ribs we love.
Pre-heat the oven to 225*
While the over is pre-heating, liberally season all sides of the ribs with a dry rub of your choice, and salt (if it is not already in your rub - be sure to check to avoid double salting)
Tightly wrap the ribs in heavy duty aluminum foil and place on a sheet pan. Put them in the oven and cook for 2 hours.
As the time draws ever closer, start your charcoal briquettes. We use a combination of charcoal and either apple or oak wood to smoke the ribs.
Remove the ribs from the oven and move them to the grill. If you are using wood, or chips, add them to the fire now and cook until they are fall apart tender, 30-45 minutes - and have picked up a good bit of smoke.
Serve with grilled vegetables, corn, your favorite wet BBQ sauce, and lots and lots of ‘Enz Magic’ - also napkins.
If you feel like expiramenting, here are a few of Matt’s favorite spices to combine for a flavorful rub:
Toast cumin seeds, and mash them in a Mortar+Pestle. Its the best aromatics you can possibly have
Coriander seed, paprika, and fresh cracked black pepper always make it to the mix
Ground chili peppers, like calabrian (if you want spicy) or poblano help bring some sweet heat to the table
It’s trial and error, so have fun with it once you have a base you like. Don’t forget to taste it before you put it on the meat, though…