Monday's BBQ Pork Spareribs

Making spareribs to grill tomorrow?  If so, they should be marinating today, like right now!  It's not too late to do this, so snap to it!!

by Bobby Flay

6-8 pork spareribs
2 tbsps. paprika
2 tbsps. chili powder
2 tbsps. gr. coriander
2 tbsps. garlic powder
1 tbsp. dried oregano
1/2 tsp. celery seeds
2 tsps. salt
1 tsp. black pepper

In a medium bowl, combine all the ingredients

Sprinkle it on the ribs and rub it in

making sure to cover every bit of each sparerib with the dry rub

Cover with plastic wrap and place it in the refrigerator overnight.  Remove from the refrigerator an hour before and bring to room temperature before you grill it.

To be continued. . . . . .

The following day, "Grilling Day"

Cook low and slow by heating the grill to 225-250, and grilling the meat for 4 hours total, with the lid closed

   One hour into the grilling, turn each sparerib over.  Two hours into the grilling, remove the spareribs.  Wrap each one individually with foil

and return to grill and continue grilling for another two hours

 At the end of cooking time, r emove from heat, keep the foil on for about 10 minutes.  Unwrap, you can add some heated up BBQ sauce at this point or . . . . 

or eat plain, in it's own juices and spices

I prefer the latter, fall off the bone delicious!!

I hope you enjoyed your weekend, savoring every moment!