Atlantis Bahamas Recipes
Virgil's BBQ Ribs
4ea. Pork Spare Racks of Ribs (2lbs and down)
1 ½ cup BBQ Dry Rub
2 cup BBQ Sauce
Salt & pepper to taste
Disposable foil roasting pan (approx. 10 X 12 X 2 ½)
Small bag of Hickory wood chips
Virgil's Spice Rub
11 tbsp Sweet Paprika
5 tbsp Granulated Sugar
3 tbsp Chili Powder
3 tbsp Dried Onion Flakes
3 tbsp Dried Garlic Flakes
3 tbsp Dried Parsley Flakes
2 tbsp Kosher Salt
Combine all the ingredients in a small bowl
Preparing the Ribs:
Place the racks of ribs on a cutting board and remove the majority of fat leaving
approximately 1/8 inch on the meat.
Flip each rack over to the underside and remove the thin layer of membrane
by gently pulling it up, first from the edge of the first bone, and then gradually
peeling it off as you would a label from a package.
Liberally dust both sides of each rack with your BBQ dry rub.
Place the racks on a sheet pan, cover, and set in your refrigerator overnight. In a gallon plastic container, place 4-5 handfuls of wood chips and cover them with tap water. Allow them to soak overnight while your ribs are marinating in the dry rub.
The next day remove the ribs from the refrigerator and allow them to reach room temp.
Set all of the burners on your gas grill to high and close the cover. Wait 15 minutes, turn off the gas, raise the cover and using a wire brush, thoroughly clean the grill grates.
Remove a few handfuls of hydrated wood chips and place them in the foil roasting pan and cover the pan with aluminum foil.
Punch holes in the foil to allow the smoke from the wood to escape. Remove the center grill grate (be careful…It’s probably hot) and place the pan directly on top of the gas burner and replace the grate.
Preheat the grill by lighting all the burners and setting them to medium-low and close the cover. This will allow the chips to begin to smoke and the temperature to reach approximately 275 to 325 degrees.
Open the grill. When you see the smoke from the pan with the chip in it fill the grill compartment, place the ribs on the grate.
Close the cover and begin to cook. Turn the ribs every 15 to 20 minutes and be sure to check on the ribs to ensure that they do not burn.
Open the grill after 30 minutes have elapsed. Remove the ribs, and then the grill grate. Remove the pan with the chips and replace the grate and the ribs. .
Regulate the temperature so it does not exceed 325 degrees. Most ribs should be completely cooked through in approximately 1 ½ to 2 hours. The smoking process should only be 30 minutes of the total cooking time.
Testing doneness: After 1 ½ hours, test the ribs. First, observe that the meat has slightly drawn up exposing a bit of the bone on each side. You should then gently bend the largest rack and observe the meat beginning to pull away. When this occurs, they ribs are done.
Baste the ribs on each side with BBQ sauce and cook for an additional 15 minutes to allow the sauce to form a nice glaze on the meat. Remove the ribs from the grill and allow them to rest for 10 minutes. Serve with additional sauce of desired.
Recipe from Virgil’s Real Barbecue
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