3-5 Tablespoons Emeril's Essence
About 12 hours before, cut ribs into half racks and generously coat with Emeril's Essence (recipe or buy it in the store). Rub this into the ribs and cover with plastic wrap and refrigerate overnight.
Take ribs out and bring to room temperature. Put ribs on a single sheet and cover with foil and place in 250 degree oven for 2-3 hours until you smell them and they are beginning to get tender, but not completely.
Meanwhile soak 1 1/2 cups of hardwood (we used hickory) chips. Preheat grill and place wood chips on the grill so they can begin to smoke. Use indirect heat method and place ribs on the grill for about 2 hours, turning occasionally. Meanwhile, make BBQ sauce (recipe below).
Slather BBQ sauce on ribs and continue cooking for about 20-30 minutes, turn up heat at the end to crisp them up. They should be fall of the bone tender.
2 tsp. olive oil
1.5 cups ketchup
3/4 c. dark brown sugar
2-3 Tbsp. honey
3 Tbsp. Worcestershire Sauce
1 tsp. yellow mustard
2 Tbsp. Penzey's BBQ 300 spice
1/2 tsp. cayenne pepper
Saute' onion in olive oil until tender. Add remaining ingredients and bring to a boil, stirring constantly. Simmer for about 10-15 minutes. Adjust seasonings as needed. This is a sweet-spicy BBQ sauce.
|Served with Grilled Corn on the Cob and Dilly Cucumber Salad|