These soulful pork ribs come from Charleston chef Sean Brock of Husk and McCrady's, Joyland, The Continental, and the forthcoming Audrey. After first getting a nice crust on the meat, Brock converts his grill into a smoker, and finishes cooking the ribs in a low-and-slow cocoon of smoke. "Using a chargrill and smoke combo, you can create this really soulful, comforting flavor pretty easily," says chef Brock. To read how he does it, check out how to transform your grill into a smoker.
Featured in: "The New Grilling Essentials."
What You Will Need
- 1⁄4 cup kosher salt
- 1 tbsp. sorghum syrup
- Two 3-lb. racks baby back pork ribs
- Freshly ground black pepper, to taste
- 10 tbsp. medium scallions, trimmed
- 1 peanut oil
- 1 cup store-bought barbecue sauce
- 1 cup coarsely chopped cilantro
- 1 tbsp. soy sauce