Recipe Background
When you get to experience a glorious, much-needed day off, you need a dish that will fill you up and give you all the energy to play hard since you're not working hard! Hardly Workin' Ribs is the one you can count on. The tender, fall-off-the-bone meat will have you declaring this the best day ever. When you taste its savory, tangy seasoning, you might reconsider your occupation and focus on culinary pursuits. Maybe don't do that, but from now on, you'll really be looking forward to that PTO because Hardly Workin' Ribs will be there to satisfy and bring the fun and fulfillment!
When you get to experience a glorious, much-needed day off, you need a dish that will fill you up and give you all the energy to play hard since you're not working hard! Hardly Workin' Ribs is the one you can count on. The tender, fall-off-the-bone meat will have you declaring this the best day ever. When you taste its savory, tangy seasoning, you might reconsider your occupation and focus on culinary pursuits. Maybe don't do that, but from now on, you'll really be looking forward to that PTO because Hardly Workin' Ribs will be there to satisfy and bring the fun and fulfillment!
Ingredients
For the rub:
- 1/2 cup buttermilk powder
- 1 tablespoon dried parsley
- 2 teaspoons dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 1 teaspoon onion flakes
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the ribs:
- 2 racks pork baby back ribs or spareribs
- pickle juice to taste, for spritzing
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side to medium-high heat.
- Place a grill-safe pan filled with about 1 cup of water next to the coals for additional moisture.
- In a medium bowl, combine the buttermilk powder, the dried parsley, the dried chives, the dried dill, the garlic powder, the onion flakes, the onion powder, the salt, and the pepper. Mix well.
- Use a dry towel to grip the ribs, peel the membrane (silver skin) off the bone side of the ribs and discard.
- Generously season both sides of the ribs with the spice rub.
- Place the ribs bone-side down over indirect heat, cover the grill, and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour.
- Carefully wrap the ribs in aluminum foil and continue to cook, about 1 hour.
- Carefully take the ribs out of the foil and return them to the grill, still bone-side down.
- Spritz the ribs with the pickle juice and cover the grill.
- Continue to cook the ribs until the bones start to pull away from the meat, about 1 hour.
- Transfer the ribs away from the grill and cut into 1-bone pieces.
- Serve.
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