- 1 x barbecue rub
- 2 cups apple juice
- apple cider vinegar
- 4 racks of baby back ribs (~14oz each)
- 1 x barbecue sauce
- sea salt
Prepare a large bowl (to dunk each rack) with apple juice and a splash of vinegar. Immerse each rack into the bowl mixture, then place the rack on a board that is dusted with your barbecue rub. Coat each rack well with the rub. Massage the rub until it feels almost like a paste. Wrap the bowl and remains and leave in fridge. Wrap each rack and leave in refridgerator overnight. Take meat out ~1 before cooking it. Heat grill to 250 degrees F. Cook for ~1.5 hours, curved side down. Remove from grill. Place one rack on a sheet of aluminum foil (that is double the size of the rack) curved side up, fold in edges to create an enclosed aluminum casing for each rack. Equally divide the leftover apple juice/vinegar mixture into each aluminum packet, then close up the edges tightly. Return to the grill to cook for ~1.5 hours. Remove packages of ribs, discard aluminum packets and excess liquids. Cook ribs again for ~15 minutes. Remove and lavish each rack with barbecue sauce, then cook for ~30 min. Remove to serve, add a sprinkling of fresh sea salt to taste.
- Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 505. ISBN 13:978-0-7432-4626-2.
- Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 295. ISBN 978-1-4013-2360-8.