Just because we are the “Chosen Frozen” doesn’t mean that we don’t grill in the winter. Any long time Alaskan knows that when designing the back deck always allow a spot on the deck for the grill, making sure that it’s not more than two to three steps from the back door, which will allow the grill master to check their food in their socks.
You want to make sure you have a clear path...
First make sure to shovel the snow off the deck and grill, and make sure that you still have that bottle of Andrew Murray Esperance, (don’t worry we still have some on the shelf). Next, start making the rub from the following recipe which by the way is recommended by Andrew Murray himself.
1 ½ cups dark brown sugar1 ¼ cups sugar
¼ cup salt
¼ cup coarse ground black pepper
¼ cup paprika
A few pinches of chipotle powder, cayenne BAM!!!Mix together in a bowl. Rub the ribs thoroughly making sure to get into all the cracks and crevices, wrap in plastic and put in the fridge, I recommend at least four hours marinade time to overnight.
Cook the ribs for 2 ½ hours at 275 in the oven making sure that the ribs are wraped in foil, tightly sealed and placed on a sheet pan, (this part is really important since it locks in the moisture). When the ribs have half an hour left to cook start the grill and set to full tilt boggie. Remove the ribs from the oven, carefully unwrap them and lightly baste the tops with peanut oil. Very carefully place the ribs on the lowest rack of the grill trying not to let them fall apart. Usually about five minutes on each side will mark and scald the ribs about perfect. Next turn off the grill and transfer the ribs back to the sheet pan and place on the highest rack of the grill and slather with your favorite BBQ sauce. As the grill cools the sauce will start to set and the excess will drain onto the sheet pan.For sides try some baked beans and garlic bread…on second thought make that two bottles of Esperance.
Happy New Year to you and yours!