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26 AUGUST 2019
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PERFECT PORK RIBS
RIB FANATICS ARE A passionate bunch,
brimming with strong opinions about
their favorite cut, style, and sauce.
I prefer a Memphis-style dry rub of
warm red spices—the peppery heat
is the perfect partner for the natural
sweetness of pork. The following
recipe (featured on the cover of my
latest book, Thank You for Smoking)
relies on St. Louis–style spareribs,
but the method works for any rack. I
begin with a two-zone charcoal fire
perfumed with a few wood chunks.
After the ribs have absorbed a couple
hours of smoke, I wrap them and
finish the cooking in the oven. The
low heat allows the meat to gently
braise in the seasoned juices, resulting
in meltingly tender, deeply flavored
ribs destined to star at your next
backyard barbecue.
—PAULA DISBROWE
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COMBINE SPICES
Whisk ingredients to
disperse evenly; swap
out some of the sweet
paprika for hot if you like
your ribs extra spicy.
SEASON LIBERALLY
Hit both sides with more
than you think you need;
the rub acts as a dry
brine that permeates and
pre-seasons the meat.
PREP RIBS
Remove membrane
from back of each rack
of ribs by pulling it off
with a paper towel.
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RUB IT IN
Rub the spice blend
evenly onto both sides
of the rib racks. Let stand
30 minutes or chill up
to 2 days.
PREP THE GRILL
Preheat grill; place a drip
pan with 1 inch of warm
water on side without
coals. Add hardwood
chunks for smoke.
FLIP AND ROTATE
Use tongs to flip and
rotate the ribs every 30
minutes to encourage
even cooking and
maximum bark.
