The Char-Broil Rib Rack is perfect for an evenly-cooked rack of ribs. Ribs are “done” when they reach an internal temperature of 145, but it’s when the collagen and fat melts away around 190 degrees that ribs find their “fall off the bone” happy place. Low and slow is always the way to go, and don’t forget to baste as you go.
Tag Archives: Ribs
Baby back ribs are a favorite of mine, because they get the highest compliment rating for the least amount of work. For you acronym junkies, that’s a high CAW rating (Compliment to Amount of Work). Yes, I just made that up, but maybe someday, recipes the world over will include a little graph noting its CAW rating.
Here are the 4 simple steps to remember:
Simple. You only have to remember four R’s.
Smoky. Sticky. Sweet and spicy. Appalachian BBQ Spare Ribs.
I ate this style of barbecue when I was a college student visiting a friend's parents in West Virginia. And it's always stuck with me. Serve roasted brown butter and garlic Brussels sprouts with shaved Parmesan and grilled corn on the cob with fresh herbs along with the ribs. Warm whole wheat dinner rolls. Toasted pecan and pear kale salad dressed in homemade balsamic vinaigrette. Ice cold beer mugs filled to the brim with golden craft-brewed IPA. The perfect Eastern United States backyard BBQ. Served. Cheers! David