👥8 people
⏲️23h 0m
🕐2h 30m
🍽️main meal
Dry rubbed ribs require some patience and planning but the end result is always worth it.
Ingredients
- For the Ribs:
- 24 ounces spare ribs
- 2 tbsp. brown sugar
- 2 tbsp. white sugar
- 1 ½ tbsp. paprika
- 1 tbsp. kosher salt
- 1 tbsp. garlic powder
- 2 tsp ground black pepper
- 2 tsp ground ginger
- 2 tsp onion powder
- 2 tbsp. Dizzy Dust
- For the Slaw:
- ½ cup sour cream
- ½ cup boursin cheese
- 2 tbsp. apple cider vinegar
- 3 tbsp. mayonnaise
- 1 tbsp. white sugar
- 1 tsp celery seed
- 3 ounces green cabbage
- 3 ounces red cabbage
- 1 each red onion
- 2 each carrots
- salt and pepper to taste
Method
- For the Ribs; Peel the membrane from the ribs and trim any excess fat. Once cleaned, combine brown sugar, white sugar, paprika, salt, garlic powder, black pepper, ground ginger, onion powder, and Dizzy Dust in a mixing bowl. Mix thoroughly. Evenly coat the ribs with the mixture and then place on a tray with a rack, cover with plastic film, and allow to sit under refrigeration overnight for best results. Once ribs have sat, remove from fridge and allow to come to room temperature. Setup Egg for indirect cooking at 250 degrees Fahrenheit. While the grill and ribs are coming up to temp put together the slaw.
- For the Slaw; Cut and core the green and red cabbage. Leave in large pieces for grilling. Peel the onion, cut it in half. Grill the cabbage, onion, and carrot just long enough to get some char. Once charred, set the vegetables aside to cool. Combine sour cream, boursin, vinegar, mayonnaise, sugar, and celery seed in a large mixing bowl and whisk together. Shred cabbage, carrot and julienne onion. Toss in mixing bowl with dressing then season with salt and pepper. Allow to sit while the ribs cook so the slaw breaks down and develops flavor.
- Once the ribs have come to room temperature, place on Egg with a rack and roast for 3 hours or until meat is tender but the bones don’t slide out. Once ready, cut into even portions and serve with slaw.
