Serves: 5
Do not trim fat from ribs or parboil. Marinate overnight in the refrigerator in a mixture of teriyaki sauce and Morton’s seasoning.
Prepare coals around sides of grill and let ash down, about 45 minutes. Stack ribs, one on top of the other, in the center of the grill. Leave in this position for 10 minutes, with the lid closed, at 300°. Rotate the stack, putting top slab on the bottom, and cook for 10 minutes more. Repeat the process on the other side of each slab of ribs. (This takes 40 minutes in all.) Allow heat to lower to 225° and continue rotating slabs, occasionally basting with beer to keep ribs moist on the outside. Turn every 20–30 minutes for about 2 hours. Baste with barbecue sauce for another hour, continuing to rotate ribs and letting fire die out naturally.
This Blue Ribbon Barbecued Country Back Ribs recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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