Molly’s Dry-Rubbed Ribs
Total Time
Approximately 3 hours
Prep Time
At least 1 hour of marinating
Cook Time
Approximately 3 hours
Rating
0 out of 5 stars
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Ingredients
- 1/4 cup packed dark brown sugar
- 1/2 cup paprika (sweet or hot)
- 1/4 cup chili powder
- 2 tablespoons ground red pepper
- 2 tablespoons ground cumin
- 1 teaspoon ground mace
- 1/4 cup salt
- 1/4 cup cracked black peppercorns
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Preparation
Step 1
Make your spice rub and cover the ribs in it as soon as possible. Let them sit for at least an hour, or up to 24 hours, wrapped in plastic and refrigerated.
Step 2
When ready to cook, let the ribs sit at room temperature for 10-15 minutes.
Step 3
Prepare your grill for indirect heat. Start two fires: one in the smoker attachment and another on the opposite end of the larger chamber. Place the ribs between the two fires.
Step 4
Once the coals are glowing, place the ribs on the grill, meat-side down to start. Turn them over every 30 minutes.
Step 5
Every time the meat side faces up, lightly sprinkle Magic Hat No. 9 over the ribs, using three bottles reserved for this purpose.
Step 6
Reposition the ribs on the grill each time you turn them to account for temperature differences within the grill chamber.
Step 7
The ribs should take about 3 hours to cook, though this may vary based on fire heat and rib thickness.
Step 8
Check for doneness by twisting a rack of ribs; they should start to separate when done.
Step 9
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Chef's notes
These ribs should not be sauced. Adding sauce would be an abomination, according to Molly.
The recipe can be made less spicy by omitting the cayenne pepper and more straightforward by omitting the cumin.
Nutmeg can be used in place of mace.
The ribs pair well with basic coleslaw and BBQ beans.
Hush puppies are a great accompaniment, though a deep fryer is needed.
