And the Perimeter here is Atlanta-speak for the I-285, the beltway that surrounds the city, and the dish here is Atlanta-Style ribs. And while you won't find these ribs for sale at any Hartsfield Airport food court, you find they're a true taste of the ATL! Matt Moore, who wrote the new cookbook Serial Griller stopped by Tonia's Kitchen to talk about the best ways to grill ribs. Matt told Tonia about a grillmaster he ran into in Atlanta named Cadillac. They hung out on the street for quite sometime, making friends and exchanging BBQ tips! Matt's new book combines tales of BBQ and grilling with many of the people he's met in his travels. It's both a travelogue and a cookbook!
- 3 pounds bone-in country-style pork ribs
- 2 teaspoons paprika
- 2¼ teaspoons Kosher salt
- 1½ teaspoons freshly ground black pepper
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled halfway with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust vents as needed to maintain an internal temperature of 350° to 400°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium [350° to 400°F] on one side.)
- Sprinkle the ribs evenly with the paprika, 1½ teaspoons of the salt, and 1 teaspoon of the black pepper. Place the ribs on the oiled grates directly over the side with the coals (or the lit side of a gas grill). Grill, covered, until slightly browned and charred, about 15 minutes, turning once halfway through cook time. Move the ribs to the oiled grates over the side without the coals (or the unlit side of a gas grill). Grill, covered, until a thermometer inserted in thickest portion of the ribs registers 195°F, 1 hour to 1 hour and 15 minutes. Transfer the ribs to a cutting board and let rest for10 minutes. Cut into individual ribs.
