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Chicago-Style Barbecued Ribs

From

August/September 2007

Chicago-Style Barbecued Ribs

Chicago-Style Barbecued Ribs recipes typically call for smoking the ribs at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs. We wanted to replicate the same method in our test kitchen. To shorten cooking time, we started our recipe on the grill—where the ribs picked up good color and smoke flavor—and finished them in the oven. Placing pans of water on the grill and in the oven steamed the ribs, making them extra moist and tender. For the hallmark Chicago-Style Barbecue Sauce recipe, we used celery salt, allspice, and plenty of cayenne pepper.

Serves 4 to 6

The dry spices are used to flavor both the rub and the barbecue sauce. When removing the ribs from the oven, be careful to not spill the hot water in the bottom of the baking sheet.

Ingredients

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