I had been planning on cooking country style ribs on the Weber Jumbo Joe for a while and finally got the push to do so when a visitor was kind enough to leave a comment on my site dedicated country style rib recipes. They suggested that if I tried the maple barbecue recipe from southernfood.about.com then my quest for the perfect country style ribs would be complete. The maple barbecue recipe was pretty basic; season the ribs, bake them in the oven, coat them in the barbecue sauce and let them finish cooking. While I don’t doubt that this would be delicious I figured it could only be better if done on the Weber Jumbo Joe.
The original recipe called for seasoning the ribs with pepper, onion powder and “Creole seasoning” (a pretty generic term in this part of the country). I decided to hit them up with a light rub of Zatarains’s Garlic and Herb Creole Seasoning. I think you could use just about any savory rub for this as long as it doesn’t contain appreciable levels of sugar.
I set up the Weber Jumbo Joe with one charcoal basket partially filled with fully lit Kingsford briquettes (a little less than half a chimney). I grilled the ribs over direct high heat, one or two at a time, for a few minutes on each side to get a little grill smoke flavor into them.
After the ribs had been grilled I placed them in an aluminum pan on the cool side of the grill. I had to curl up the corners of the pan so the lid would fit. I thought the ribs were looking pretty tasty at this point!I made up the maple barbecue sauce and heated it up in the microwave:
- 1 cup ketchup
- 4 Tbls maple syrup
- 2 Tbls red wine vinegar
- 1 Tbls Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp onion powder
- ½ tsp cinnamon
The sauce was sweet, tangy and pretty. I figured instead of covering the ribs in the sauce at the end I would let them braise in the sauce instead. I poured the sauce over the ribs and covered the pan in foil. I filled the charcoal basket with more Kingsford and closed the lid (air vent was located over the foiled pan).After two hours I took the foil off the pan and saw a glorious sight; tender country style ribs gently bubbling in a pan of juices. I took the ribs out of the pan and put them on the indirect heat side of the Weber Jumbo Joe and closed the lid for another 45 minutes to help the color set up. While the ribs were finishing I took the pan liquids, skimmed off some fat, and reduced it in volume by about half on the stove in a sauce pan.Here are the ribs after 45 more minutes on the Jumbo. Looking real nice!!I pulled the ribs and dunked them in the pan of barbecue sauce and pork juice. I was making drooling sounds like Homer Simpson.I plated them up and we dug in. Really good….highly recommended!
If you decide the Jumbo Joe would be a good addition to your backyard you can pick one up here at Amazon. I highly recommend eventually getting the hinged grate as well. It comes in handy on long cooks and can be used to drastically increase capacity.