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! 

You can check out my blog here at The Kitchen.

METHOD
The Brine

1. Bring to a soft boil 2 gal of water
2. 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.
3. Rapidly cool brine with 5 pounds of ice, and place brine in cooler/freezer to bring temp down to below 40 Degrees F
4. Pour brine over ribs, cover and place in cooler and allow to soak for 24 hours
5. Remove ribs form brine and allow to dry

The Rub

1. In a large mixing bowl combine all ingredients until fully blended (rub should have a BBQ potato chip flavor)

The Method

1. 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.

The Re-Heat

1. 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