Over Mothers Day weekend, I grilled my dry rub ribs. I dont have a picture of the final product, but here's the prep.
These ribs are fantastic and here's the recipe in case anyone wants to try them.
Heat your grill to low heat and you will be cooking on the 2nd shelf, not over direct heat. If you dont have a 2nd shelf, figure out a way to cook them without direct heat. You want to slow cook them or they'll get tough. Also, apply the dry rub the night before so they'll marinate. These ribs are a 3 step process.
Dry Rub (will cover 3 racks of ribs)- Night before.
4 teaspoons Sea Salt
4 teaspoons brown sugar
4 teaspoons paprika (if you want to substitute Hungarian paprika for spice, by all means)
2 teaspoons black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon celery seed
Mix all those spices together and prepare to get dirty. Rub the spices deep into the meet and cover all angles. When done, wrap the meat in freezer (butcher's) paper and celophane then refrigerate overnight.
Upon cooking, heat grill to low as mentioned before and prep the second shelf for cooking. I like to apply a tiny bit of oil to the shelf to keep the ribs from sticking too much but its not entirely necessary. Put the ribs on the grill and shut the lid. Every 10 minutes for the next hour, you'll be applying a mop sauce.
Mop Sauce (Applied every 10 minutes generously to ribs for 1 hour)
3 cups Apple Cider
1/2 cup apple cider vinegar
1/2 cup soy sauce.
Once you've gone an hour with the mop sauce and have done it every 10 minutes (to keep the meat moist and add flavor) its time to mix your glaze.
Over low heat on the stove, combine in a pot the following:
Glaze
4 tablespoons unsalted butter
4 tablespoons brown sugar
4 tablespoons whiskey
Cook them together just until the sugar begins to melt and you see a nice viscous liquid in your pan. Go to the grill and apply the glaze over your ribs trying to cover every part of them. Close the lid again and let them cook for an additional 10 minutes. The glaze will have hardened then. Cut them up and enjoy. (BTW... if you dont notice at least 1/4 inch of bone protruding where the meat has shrunk, your ribs aren't done yet)
Those are my ribs. Everyone who's had them loves them. Try them, you will too =)