These grilled ribs will please everyone who honors national holidays, and you will celebrate the Day of Workers. By American calendar celebrates this day on the first Monday September. Two types of pork ribs are usually used for smoking – removed from the brisket and removed from the loin. Since the latter are more fleshy, they can be cooked dry, without use of sauce. Generously rub the ribs with a dry mixture seasoning and put smoked in the indirect heat of the grill. As a result you will get delicious ribs with juicy and tender meat, covered thick fragrant seasoning crust. Share with friends: 
Time: 2 hours. 45 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Ribs
- 4 cuts of pork ribs taken from a loin (approximately 1 kg. each)
- 3/4 Art. vinegar 5%
- Juice 2 lemons
Dry rubbing marinade
- 3/4 Art. garlic powder
- 0.5 tbsp. dried oregano
- 0.5 tbsp. celery seed fried
- 1 tbsp. smoked paprika
- 0.5 tbsp. chili powder
- 3/4 Art. ground pepper ancho
Recipes with similar ingredients: pork, chili seasoning, garlic powder, oregano, celery seeds, pepper ancho, paprika
Recipe preparation:
- Soak apple chips in water for 15 minutes. Preheat the grill organizing space for indirect heat. If using gas grill, put soaked chips in a special container and set over a heat source. If you smoke on a charcoal grill, spread wet chips on top of charcoal.
- In a spray bottle, mix vinegar, lemon juice and 1/4 tbsp. water. Use this mixture to spray the ribs so that they remained moist, tender and held seasoning.
- Make a dry marinade. In a bowl, mix 1/4 tbsp. salt, 2 tbsp. l pepper, garlic powder, oregano, celery seeds, paprika, chili powder and ancho pepper. Put about a third of the mixture for sprinkling finished ribs. Rub the ribs with the remaining dry marinade.
- Cook the ribs. Put the meat on a cooler side of the grill (not direct heat; ribs should be smoked slowly). Cover the grill and smoke for 2 hours 30 minutes. During this time 2 – 3 sprinkle meat from the spray gun once. When the ribs are almost ready, sprinkle them one last time and sprinkle with the set aside dry marinade so that they are covered with a delicious crust.
