Ribs

My rib recipe evolves over time but I think this recipe is the best recipe I have tried.  I swiped it from Jared then changed it a bit.  I am sure he doesn't mind.

First I made a dry rub.  Then I took off that thin membrane on the backside of the ribs so the dry rub would be able to penetrate the meat while sitting over night.  I rubbed the dry rub all over the ribs. Then wrapped them up in plastic wrap and let it sit in the fridge over night. 



In the morning I put some aromatics in the bottom of a heavy cast iron pan.  Things like onion, apple, celery, fresh herbs, pineapple, garlic, or anything that sounds like it would add some flavor to the ribs, then added some apple juice to the bottom of the pan.  I cut the ribs to fit in the pan.  Cook in the oven for about 5 hours at 350 degrees or until the meat falls of the bone.  Check once in awhile to make sure the liquid doesn't cook off.  Serve with barbecue sauce.

If you want to cook them in a dutch oven with briquettes, put 4 more briquettes than the size the dutch oven on top and 4 less than the size of the dutch oven on the bottom.  For example if the dutch oven is a 12 inch dutch oven put 12 briquettes on top and 8 briquettes on the bottom.  Let it cook for at least 3 hours.  Cook until the meat falls off the bone. 

Dry Rub

1 T Cumin

1 T Paprika

1 T Garlic Powder

1 T Onion Powder

1 T Chili Powder

1 T Brown Sugar

2 T Kosher Salt

1 tea Cayenne Pepper

1 tea Black Pepper

1 tea White Pepper