Thyme Smoked Ribs

original post:http://greedygirlcooks.blogspot.com/2015/11/thyme-smoked-ribs-with-pinot-grigio.html

Ingredients

2- 3 racks of Copperwood pork ribs

1 large bushel of fresh thyme

30-35 coal briquettes

Dry rub

1 ½ tablespoon Sugar

2 teaspoon Salt

1 tablespoon Onion powder

2 teaspoon garlic powder

2 tablespoon Thyme leaves

2 teaspoon Smoked paprika

1 teaspoon Black pepper

1 ½ tablespoon ground Allspice

Sauce

1 tablespoon butter

1 large shallot minced

4 teaspoon sugar

½ teaspoon salt (to taste)

1 ½ cups Pinot Grigio

Instructions

For the ribs

• Season the ribs with the dry rub and leave it overnight to marinate
• The next day prep the coals and put the bunch of thyme to soak in some water
• Arrange the hot colas in a circle and place the thyme in the center
• Place the meat on the grill top with mroe fresh thyme and cover with the vents half open
• Cook for 1 hour
• Turn the meat unto the other side and cook for 1 more hour
• Check for tenderness and if needed smoke for another 15 to 20 minutes
• Remove the ribs form the grill and allow them to rest

For the sauce

• Melt the butter in a sauce pan and sauté the chopped shallots
• Add the sugar and salt and thyme and sauté
• Add the Pinot Grigio and allow the sauce to reduce
• Slice the ribs, sauce them and serve

Greedy Tips:

• If you are using a gas grill the temp should be around 200 degree F. Do not use more than 30 to 35 coals that’s enough to give you a good heat without being too hot. If you use too many coals the flames will be do hot and your ribs will burn before it’s cooked. At no point do you want actual flames the coals should be white and ashed over but still hot. The aim is low temp with slow cooking to make the ribs tender.
• Make sure to use fresh thyme soaked in water so it burns slower and longer. The bunch of thyme I used still had green leave in the center at the end of the 2 hours.
• You can use any white wine you want, I used a very dry Pinot Because that the only white wine we had.