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Fall-off-the-Bone Ribs Recipe


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     Fall-off-the-Bone Ribs

Category   Entrees - Maindishes
Sub Category   Grilling
Servings   4
Preptime   10

2 racks of ribs
1/4 cup barbecue sauce (optional)
Rib Rub-
2 teaspoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon seasoning salt
1 teaspoon red pepper
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon dry mustard
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons lime juice
1 teaspoon Tabasco sauce

Rinse each rack of ribs under cold water and pat dry with paper towel. Lay each rack out on a heavy duty foil sheet.
Mix Rib Rub into a thick paste and use your hands to rub it into the meat. Rub a thin layer over all sides.
Wrap tightly in foil. Fold over the top and bottom, then bring the sides up so they are even and fold over and crease, then roll down until the seam is flush against the meat. Be careful not to allow the bones to puncture the foil. Use two sheets if necessary to keep juices from leaking out. Refrigerate until ready to start cooking. The longer they sit, the stronger the flavors will be, however you can cook straight away if desired.
Preheat grill to 300 degrees. Cook for 2.5 hours keeping a close eye on the temperature. If you like saucy ribs, carefully unwrap each rack. Brush BBQ sauce on one side and place that side down on the grill. Be careful, because they'll fall apart. Brush sauce on other side. Turn grill up to high. After five minutes, carefully turn over for another couple minutes until you have a crust on each side.
Serving Suggestions
Be careful moving cooked ribs, as they are very tender. It's best to use a wide spatula

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