The Ribs
Dear Friends,
We have a surprise for you this month! If you are able to stay with us over the weekends, you know we have a set menu. Saturday is our low country boil, Sunday is our infamous fried chicken. But Fridays… Fridays are for ribs. We're going to share the steps of how we get ours to be so flavorful and fall-off-the-bone good. It's all thanks to our resident pit master, Bruce and his careful attention to every detail.
Probably one of the most anticipated meals of the week at the Inn is our Friday Ribs. And now you can recreate the magic at home. While we prefer St. Louis cut, Baby Backs will work as well.
STEP ONE : THE SLOW COOK
Bruce found the secret to succulence is slowing it all down. Preheat the oven to 350F. Cut the full rack of ribs in half. Place a metal rack inside a foil catering pan (like the one pictured) and fill the bottom of the pan with beer (any will do - the flavor will not penetrate the meat, but helps keep it tender). Place up to four half racks in a pan. Season the meat throughly with salt, pepper and Montreal Steak Seasoning. Cover with saran wrap, then cover again with foil. Bake for one hour.
STEP TWO : FIRE IT UP
Pre-heat the grill to 350F. After the ribs have baked for an hour, remove them from the catering pans and sear them on a hot grill. Grill for 10 minutes, flip them and grill an additional 10 minutes.
Then it's time for sauce. We love to combine Sweet Baby Ray's with Scott's Barbecue Sauce (little more of the Ray's - a little less of Scott's). We mix them together, add a little onion powder, garlic powder, salt and pepper and we're good to go.
STEP THREE : BASTE AWAY
The last step is getting them sauced. Add a generous coating of the sauce on the ribs, close the grill, turn down the heat a touch and let them grill for 10 minutes. Then flip those babies, give them another generous basting of sauce and allow them to cook for an additional 10 minutes with the grill closed. One more coating of sauce on the meaty side for good measure, and they're ready to pull from the grill.
STEP FOUR : CUT & SERVE
Let the ribs rest for 10 minutes, then carefully cut between each bone. Then… and this is SO important… ENJOY!
