Go whole hog on barbecuing

By Barb Randall

The Lake Oswego Review, Jun 21, 2007, Updated Oct 30, 2009

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Serves 6

2 cups wood chips (preferably hickory) soaked for one hour in cold water to cover then drained

6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs)

¼ cup paprika

1 ½ tablespoons freshly ground black pepper

1 ½ tablespoons firmly packed dark brown sugar

1 tablespoon salt

1 ½ teaspoons celery salt

1 ½ teaspoons cayenne pepper

1 ½ teaspoons garlic powder

1 ½ teaspoon dry mustard

1 ½ teaspoon ground cumin

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, and then transfer the ribs to a roasting pan. Cover and let marinate in the refrigerator for four to eight hours.

Set up the grill for indirect grilling. If using a charcoal grill, light coals and when red hot, use tongs to place them in two piles at opposite sides of the grill. Place a foil drip pan between the piles. Let the coals burn until they are covered with a thin layer of gray ash. When ready to cook, toss half the soaked wood chips on the briquets before adding the food to the grill.

Place the food on the grill over the drip pan and close the lid. You will need to add 10 to 12 fresh briquets to each pile after an hour of cooking.

If using a gas barbecue, it may have a smoker box. If not, place the soaked wood chips in a metal pie pan directly over one of the burners. Preheat to high until the smoke billows, then lower the heat to the desired temperature, 350° F. Turn one side off entirely; place your ribs on this side to cook indirectly.

Oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke-cook the ribs for one hour.

When the ribs have cooked for an hour, if using a charcoal grill, toss the remaining wood chips on the fire and the other briquets as needed. Continue cooking the ribs until tender and almost done, ½ to one hour longer for baby back ribs, somewhat longer for spareribs.

The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. Fifteen minutes before the end, season ribs with the remaining rub, sprinkling it on.

To serve, cut the racks in half, or for a plate-burying effect, just leave them whole.

From “The Barbecue Bible” by Steven Raichlen

Randall welcomes your food questions and research suggestions. She can be reached at 503-635-8811 or by e-mail at brandall@lakeoswe

goreview.com.

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