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Dave's WMD* Ribs

The rub and the preparation of these ribs makes them fall-off-the-bone tender.

Recipe by Dave Bunnell

Tuesday, July 01, 2008

Preparation time: 2 days

Ingredients:
4 to 6 racks of ribs

DRY RUB:
1 cup powdered chipotle peppers (from the spice department)
½ cup ancho powdered peppers
2/3 cup fresh ground black pepper
½ cup sea salt
2/3 cup fine-ground espresso coffee
¼ cup crushed Mexican oregano
1 pint of Tequila (but Jack Daniel's or Dark Ale will do)

Preparation:
Buy the ribs one or two days ahead of time. Cut off the flap from the underside of the ribs. Remove the membrane by running a sharp, thin-bladed knife underneath it. Next, insert your finger to loosen the membrane so that you can pull it off. You may use a clean towel to keep your fingers from slipping off. Don't be discouraged if the membrane breaks; simply try again.

Mix the dry rub ingredients in a large bowl.

Coat the surface of the ribs (both sides) with the Tequila and then rub them thoroughly with the Dry Rub—don't be afraid to use a lot of this.

Wrap the rib racks individually in heavy aluminum foil and put them into a pre-heated oven at a very low temperature (150 degrees, or as low as your oven allows). Let them cook for about 4-5 hours. Take them out, let them cool (still in the foil) and put them into a refrigerator overnight.

On the next day, take the ribs out of the foil and cook them on a grill until they look done—the smokier the grill the better. Cut them into individual ribs and serve with the sauce on the side (this is optional; see separate sauce recipe). These ribs have plenty of flavor and don't really need sauce, but some people might insist. The meat will virtually fall off the bone.

*WMD stands for "weapons of mass destruction."

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