By Chef/Pitmaster Kenny Callaghan
2 Full Racks Baby Back Ribs (skinned)
½ Tsp cayenne pepper
½ Tsp Spanish paprika
½ Tsp granulated onion
½ Tsp ground black pepper
½ Tsp ground white pepper
½ Tsp kosher salt
1 Tsp granulated garlic
1 Tsp ancho chile powder
1 Tsp chile powder
1 Tsp ground cumin
1 Tsp celery salt
2 Tsp white sugar
1 Tsp dark brown sugar
2 Cups Barbecue Sauce (homemade or store bought)
In a large bowl, mix all the rub ingredients together. Place
both racks of ribs on a cutting board or wood slab. Gently massage the rub into
the ribs, making sure to coat well. Refrigerate for 12 – 24 hours.
Pre-heat oven to 300°.
Place ribs on baking sheet in pre-heated oven. Ribs should
cook for two hours, or until tender. In a small saucepan, warm the barbecue
sauce over low heat. Once ribs become tender, brush the warmed barbecue sauce
over meat. Cook ribs for five minutes more, allowing the sauce to glaze over.
Remove from oven.
Using a sharp knife, cut ribs in between bones. Serve
immediately. For saucier ribs, apply a second coat of warmed sauce just before
serving. Wet naps recommended.
Address: 116 E. 27th St., btwn. Lex & Park Aves.
Special Note: This weekend Union Square Hospitality Group hosts the Big Apple Barbecue Block Party!
When: Sat. & Sun., June 7-8, 12-6pm
Where: Madison Square Park
For more info: http://www.bigapplebbq.org/