1 slab pork back ribs, about 1-1/2 to 2 pounds
2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt
Servings: 2
1. In a blender container or spice grinder, blend together well the pepper, fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
2. Prepare banked fire in a covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender.
Servings: 2
2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt
Servings: 2
1. In a blender container or spice grinder, blend together well the pepper, fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
2. Prepare banked fire in a covered kettle-style grill. Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender.
Servings: 2
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