Chef, entrepreneur, and open-fire cooking expert Anya Fernald is back with more hot tips on how to prepare a full blown feast on the Kettle.
This month, she’s teaching us to toast spices over the open flame, slow cook St. Louis pork ribs over the coals on the Grill, and serve up a simple pot of beans on the Side Kick alongside a mixed sauté of peppers, squash, and onions. Get the delicious details in the video and recipe below.
LOUIS PORK RIBS ON THE OPEN FIRE
Featuring a dry rub perfect for all ribs
One batch of rub provides enough for one rack of ribs. One rack of St. Louis ribs typically weighs 3 pounds. Increase or decrease ingredients if racks are smaller or larger.
Rub Ingredients
¼ cup brown or coconut sugar
2 teaspoons kosher salt
2 teaspoons crushed black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
½ teaspoon cinnamon
½ teaspoon celery salt
¼ teaspoon cayenne pepper
Prepare rub one day prior to cooking. Mix all spices together and apply to the ribs, covering all sides. Cover and refrigerate overnight or up to 24 hours.
Build a fire in your Sea Island Forge Kettle and let it burn to embers, or light a bag of natural lump charcoal in your fire pit. Position your Grill 2 feet above the fire and place the ribs fat side down on the Grill.
Watch ribs carefully for the first 20 minutes to make sure the fire is not too hot. Avoid burning the crust.
Smoke ribs for 1 hour and then turn. After 2 hours place your Heat Dome over the meat and cook for an additional 3 hours, turning once during cooking. For extra tender ribs, wrap the ribs in aluminum foil for the final hour of cooking. Let the ribs rest off the fire for 30 minutes before serving.
Take advantage of the long cook to simultaneously slow cook a side dish—like a pot of baked beans buried in the coals or on the Side Kick.