This rib recipe was developed by me about 10 years ago and has never let me down with the customers. I can honestly say that I have never had a guest complain about the quality, texture or flavor of my ribs. I am a classily trained executive chef with over 20 years in kitchen, and yes this recipe really has a yield of 20 racks!
Add to boiling water the following ingredients and boil for 20 min, 2 bay leafs, 1c kosher salt, 2c granulated sugar,
10 cloves of garlic, small hand full peppercorns, 2 lemons cut in half.
Rapidly cool brine with 5 pounds of ice, and place brine in cooler/freezer to bring temp down to below 40 Degrees F
Pour brine over ribs, cover and place in cooler and allow to soak for 24 hours
Remove ribs form brine and allow to dry
In a large mixing bowl combine all ingredients until fully blended (rub should have a BBQ potato chip flavor)
Generously coat both sides of the ribs and place in a roasting pan on a roasting rack. Cook ribs at 210 for 10 hours then remove and cool to below 40°F. After ribs are cool wrap each one individually in parchment paper and then foil and place in the freezer.
Remove ribs from freezer and place on grill at med low heat aprox. 350°F, cook for 10 minutes on each side then remove wrapping and place back on grill for and additional 5 minutes per side