These are our favorite ribs, beating out beef ribs and baby backs 99% of the time. We tend to make them 2-3 times a month because everybody enjoys them and so we try to change up the seasonings and the cooking styles on a regular basis. This week we salted them about two hours in advance, give or take, and then coated them with an unsalted dry rub. The natural moisture released by the meat from the salting process was enough to make to spices adhere to the meat and then we slow roasted them at 225°F for about 5.5 hours until they were tender. Cooking them this way gives you a moist and chewy rib rather than a falling off the bone tender rib. There's a little more fat still marbled into the meat and they have a succulence to them that makes up for the fact that you have to work a little harder to enjoy them. The nice thing about the dry rub, in addition to the extra seasoning, is that I can flip the ribs over to cut them and then flip them back over to serve them so I get nicely cut ribs that look delicious. There's no sauce to smear or glaze to destroy, there are just beautiful looking ribs ready for the taking.
Years Past
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