Wednesday, July 7, 2010
I used Alton Brown's Backyard Rib recipe with a few changes. I made the rub (but didn't measure the ingredients, really). Since I think I'll try to make this in Hilton Head, I thought I'd jot down the basic drill:
2 days before serving:
Put the rub on the ribs and put in a heavy duty foil pack, refrigerate overnight.
1 day before serving:
Pour 1/4c. orange juice and 1/4 c. margarita mix in the bag, place ribs on a sheet pan and cook in 250 degree oven for 2 hours. After cooking, pour out the liquid, reseal the packet, return to the fridge.
Heat grill to medium, cut rib racks in half and grill 3 minutes per side (flipping three times, so each side gets 3 minutes twice).
After grilling, cut into 2 bone segments and toss in bowl with favorite sauce.
Tender and delicious!