- 1 tablespoon bourbon
- 3/4 pound (2 cups) medium-grind yellow cornmeal
- 2 ounces (¾ cup) dried green peppercorns
- 1 ounce kosher salt (¼ cup if using Diamond Crystal; 2 tablespoons if using Morton)
- 1/2 cup pure maple syrup
- 2 racks St. Louis-style pork spareribs (5 to 6 pounds)
- cup vegetable oil
- Prepare a gas or charcoal grill fire for indirect cooking over low (300 degree) heat.
- In a large bowl, mix the cornmeal, peppercorns, salt, maple syrup, oil,and bourbon. Coat the meat side of the ribs with the mixture and wrap each rack in foil.
- Arrange the ribs meat side up in a single layer over the cool zone of the grill. Close the lid and cook the ribs until fork-tender, 3 to 3-1/2 hours. Let cool to room temperature and then refrigerate for at least 2 hours but preferably overnight. (If refrigerating overnight, let the ribs sit at room temperature for 1 hour before continuing.)
- To serve, remove the ribs from the foil; scrape off the crust and reserve. Reheat the ribs meat side down over a medium-low (350 degree) direct gas or charcoal grill fire until nicely browned, 5 to 8 minutes. Flip the ribs and pat or sprinkle with about half of the reserved crust (discard the rest). Cook until hot, 3 to 4 minutes more. Cut between the ribs and serve sprinkled with any of the cornmeal crust that fell off while carving.
- I adapted this recipe somewhat to my own liking.
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