I had no use for Valentine’s Day this year, so I made up a batch of man food to drown my sorrows with.
1 1/2 pounds boneless country-style ribs
Rub of your choice (Dizzy Pig Dizzy Dust here)
Season the ribs heavily on all sides with rub. Cover and stash in the fridge until the grill is ready.
Set your grill up for a raised direct cook at 250°F. On the Big Green Egg I didn’t use a plate setter to diffuse the heat, but did use an extender to raise the cooking grid up about 4 inches further from the heat.
Add your smoking wood (apple, in this case) to the grill and when the grill reaches 250°F and the smoke has turned blue, arrange the ribs on the cooking grate. Close the lid and let them cook, flipping every hour, until they reach 160°F internal (about 3 hours).
When the ribs hit 160°F internal, move them off to a flame-proof pan (I used a 9×13 roasting pan) and cover with a bout a cup of sauce. Turn ribs to coat and move the pan full of ribs back to the grill. Close the lid and let cook for an hour.
Check the ribs for doneness – they should be around 190°F internal and the meat should fall apart when you poke at it with a fork. Seal the pan with a sheet of aluminum foil and move off to an oven set on the lowest setting while you cook the wings.
Greek-ish Hot Wings
1 1/2 pounds chicken wings
Penzey’s Greek Seasoning
1/2 cup Frank’s hot sauce
Season wings with a good dusting of Greek seasoning and stash in the fridge on a cooling rack in a cookie sheet or jelly roll pan while you get the grill up to 350°F.
On the Big Green Egg I used the same raised direct setup I used for the ribs. But just opened the vents a bit to get the heat up.
When the grill is ready, put the wings on the grate skin side up and cook undisturbed for 20 minutes. Flip and cook for another 20 minutes. Flip back skin side up and cook another 20 minutes until golden and crispy.
Baste the wings on both sides with the sauce. Let them cook for another 10 minutes, then baste again before serving.
The Ribs Verdict:
Tasty hunks of meat, but they still were a little dry. I think my technique is sound, but the cut of meat might be too lean with not enough connective tissue to break down and get juicy.
The Wings Verdict:
Just straight up Frank’s and some Greek seasoning – nothing fancy but OMG they were good. The unadulterated Frank’s packs a little more heat than most Buffalo sauces I’ve made and that heat makes a big difference.