Brother K's Amazing Ribs

(No, these are not ribs, but they are tasty chicken thighs
from the same Weber grill.)

--Flames are bad... just ask Alton... with the exception of short-term use for getting a nice crisp on chicken thighs.

--Anything but baby back ribs are not to be bothered with for grilling.

--No, you can't just say North Carolina inspired if the recipe is for Eastern (down east) North Carolina pork.

--Hickory-smoked wood chunks make a nicer, less bitter flavor than mesquite--though some Texans might argue otherwise.

--The purpose of a dry rub and vinegar is to season and seal in moisture (and note the similarity of ingredients to making a brine for pickling--sugar and salt).

These are a few of the small bites I learned about great grilling this weekend while in Kentucky at Brother K's. I also saw Louisville Sluggers being made and had deliciously decadent ice cream from The Comfy Cow. (The dulce de leche ice cream bonbon is phenomenal if you have a high-sugar sweet-tooth. Otherwise, the chocolate peanut-butter is a good way to go.)

If you have a charcoal grill I highly recommend trying this recipe. These are the best ribs I have ever had--making an already great weekend terrifically gastronomic. We had three dads at the table and as many generations. What a wonderful reason to eat ourselves silly!

Brother K's Amazing Ribs (Eastern North Carolina Inspired)
Adapted from Jurassic Pork's Eastern North Carolina Pulled Pork

Notes: The original recipe is for pork butt/roast, but Brother K uses this rub on ribs--baby-back ribs to be specific. (K says he doesn't bother with anything else.) The sauce for the original has more sugar and Worcestershire sauce than Brother K's adaptation. We made two racks of ribs for seven people, and there was plenty of rub and sauce left over for more meat.

Dry Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Sauce

3 cups apple cider vinegar
3 cups water
Less than 1/2 cup brown sugar
2 1/2 tablespoons salt
1/8 cup black pepper

1/8 cup crushed red pepper
1 tablespoon cayenne pepper
3 tablespoons paprika
1 tablespoon dry mustard
1/4 cup Worcestershire sauce

For the Grill
Charcoal
Hickory-Smoked Wood Chunks (to taste... more chunks = more smoke)

Prep
--Rub liberally all over ribs, wrap and refrigerate overnight.

Grilling
--Place a handful of lit charcoal on each side of your grill.
--Add water-soaked hickory wood chunks on lit coals.
--Try to maintain 225F in your grill.  You will need to add more charcoal as needed.  It's better to be under 225F than over.
--Grill ribs 2 hours at least.  Basted every half hour.