CRAZY FRASE’S BAR-B-Q RIBS
Fraser Brumell says he first learned about Corky’s when watching a show with friends on the best Bar-B-Q places in America. When Corky’s made the cut, one of his friends shouted, “CORKY’S!!” and carried on about how much he’d loved it since his time in Memphis. “I had to see what all the fuss was about, so I ordered some Corky’s products online. The results were amazing, especially the combination of my homemade rub and their sauce,” says Fraser. “Now I’m not allowed into any of my friends’ parties without at least one rack of these ribs. The secret flavor that keeps everyone guessing? The cinnamon in my rub. I hope you enjoy making, eating, and sharing them as much as I do.”
- 2 teaspoons seasoned salt
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 slab baby back ribs
- 2 cups pineapple juice
- 1 (12-ounce) can beer
- 1 (18-ounce) bottle Corky’s Original Bar-B-Q Sauce
For rub: Mix all the rub ingredients together in a small bowl.
For ribs: Trim the fat from the ribs and place them in a shallow container. Pour the pineapple juice over the ribs, cover, and refrigerate for 30 minutes.
Pour the juice off of the ribs and pat them down with a paper towel. Sprinkle the rub onto the ribs and rub it in—don’t be shy with the rub! Cover and let stand for 10 to 20 minutes in the refrigerator. Prepare a grill for medium-heat cooking. When the coals are ready, push them to one side, fill an aluminum baking pan half-full of beer, and place it under the grill rack. Put the ribs on the grill, meatside up, as far away from the heat as possible. Rotate the ribs every 45 minutes to allow for even cooking, but do not flip them. Let cook for 11/2 to 21/2 hours— longer if cooking more than 1 rack. Spread Bar-B-Q sauce on the ribs in the last 20 minutes of cooking and again in the last 10 minutes. Remove from the grill and allow to stand at least 10 minutes before cutting and serving.