I absolutely adore ribs—there’s something about their tender texture and rich flavor that just makes me swoon. On our very first date, I surprised my husband by ordering a full rack of ribs, and thankfully, he interpreted this as a good sign. Fast forward a few years, and now my husband has become the undisputed king of grilling ribs. His method is nothing short of perfection, and these ribs are hands down the best I’ve ever had.
While I take care of prepping the ribs and whipping up the glaze, my husband is truly the mastermind behind this culinary masterpiece. Starting a charcoal grill is beyond my skill set, but luckily, he’s been generous enough to share his secrets with us. Trust me, these ribs are game-changers, and they’re especially fantastic during football season. They’re the ultimate tailgating food!
Here’s the thing about my husband—he’s not just a grill jockey; he’s an artist in the kitchen. He’s fine-tuned every aspect of this recipe to ensure maximum flavor and tenderness. Below, I’ll walk you through his tried-and-true methods so you can recreate these ribs at home. But first, let’s talk about the ingredients.
### Ingredients
#### For the Rub:
- **3/4 cup** Brown Sugar
- **1/4 cup** Paprika
- **2 tablespoons** Salt
- **2 tablespoons** Pepper
- **2 tablespoons** Cumin
#### For the Glaze:
- **1 cup** Marmalade
- **1/3 cup** Brown Sugar
- **1/3 cup** Honey
- **1/3 cup** Sriracha
- **1-2 racks** of St. Louis-style spare ribs
### Instructions:
1. Start by generously coating the ribs with the rub. You can apply this either the day before or the day of grilling, but letting the ribs marinate overnight will enhance the flavors even more. While you’re at it, prepare the glaze and store it in an airtight container in the fridge to allow the flavors to meld.
2. Set up your charcoal grill for indirect heat by placing an aluminum pan filled with water beneath the ribs. Use folded aluminum foil to create a heat barrier. Place the ribs on the grill and cook for 5 hours at a temperature of 225-275°F. For that smoky touch, add a small piece (about 1 inch by ½ inch) of hickory to the coals during the first 10 minutes of cooking. After 3 hours, brush half of the glaze over the ribs. With about an hour left, apply the remaining glaze.
### Tips from the Master:
- **Temperature Control:** Adjust the grill temperature by manipulating the vents. Opening the vents lowers the temperature, while closing them raises it.
- **Minimize Peek Time:** Keep the lid closed as much as possible. “If you’re looking, you’re not cooking,†my husband always says.
- **Adding Charcoal:** Each briquette added will raise the temperature by approximately 25°F.
- **Doneness Check:** The ribs are ready when the meat pulls away from the bone. To confirm, insert a toothpick into the ribs. If it slides in effortlessly, they’re perfectly cooked.
These ribs are a labor of love, but trust me—they’re worth every second. And while I may not be the grill master, I can tell you that my husband’s technique has made our family gatherings unforgettable. From football Sundays to casual backyard barbecues, these ribs are always a hit.
As a final note, here’s a fun tidbit: our little guy is already showing signs of becoming the next grill prodigy. He was recently spotted "supervising" the ribs, and who knows? Maybe one day he'll take over the grill entirely. In the meantime, enjoy this recipe, and let me know how it turns out for you!
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P.S. Those photos? Pure proof of our rib obsession. And yes, we’re all excited to see what our little one will be for Halloween. Stay tuned!
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