Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss & David Joachim

Author:Andrew Schloss & David Joachim
Language: eng
Format: epub
Tags: Juvenile Nonfiction, Outdoor, Methods, Specific Ingredients, Cooking, Cooking & Food, Barbecue & Grilling, Meat, Barbecuing, Barbecue cookery
Publisher: Chronicle Books
Published: 2007-03-29T05:16:33+00:00

TIMING

Prep: 10 minutes (plus 10 minutes for rub and glaze)

Grill: 30 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

INGREDIENTS (MAKES 4 SERVINGS)

8 beef back ribs, about 10 ounces each

¼ cup Cajun Blackening Rub (page 373)

2 teaspoons garlic-flavored

oil Oil for coating grill grate

¾ cup Steakhouse Glaze (page 389)

1 tablespoon ground chipotle chile

Photo: Dinosaur Ribs

DIRECTIONS

1. Heat the grill as directed.

2. Rub the ribs with the Cajun rub and coat with the garlic-flavored oil.

3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until you can pierce the meat of one of the thickest ribs easily with a fork, about 30 minutes, turning once after 10 minutes. Baste with the glaze and turn several times during the last 10 minutes of cooking.

4. Remove the ribs to a large platter and serve.

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