South Carolina 2010 Campground Cook-Off Prize-Winning Ribs

I would have given Team Pooreboy Charcookers' 
Mark’s Quick Grilled BBQ Ribs with Vegetable Medley second place but when all the points were tallied, they took third place. Not too shabby considering the competition. The ribs were moist, tender and delicious and the vegetables were wonderful.

 

Team Pooreboy Charcookers' 
Mark’s Quick Grilled BBQ Ribs with Vegetable Medley

1 rack ribs
½ cup brown sugar-based dry rub
1 cup BBQ sauce (Johnny’s Pride)

1 cup apple juice
Hickory or maple chunks

Vegetables for grilling - Squash, okra, eggplant, onion, bell pepper, corn, asparagus, zucchini, mushrooms and tomatoes work well. Pick your favorite combo.
1/4 cup balsamic vinegar
1/8 cup olive oil
Kosher salt to taste
Pepper to taste

Ribs
Take membrane off back of ribs and rinse. Pat dry with towel. Rub ribs with dry rub. Wrap with plastic wrap and refrigerate 6-12 hours. Remove ribs from refrigerator and get grill ready for indirect heat. Add wood chunks for smoke flavor. Place ribs on grill at medium high heat (400-450 degrees) 1 hour and 20 minutes. Spray with apple juice occasionally to keep ribs moist.

Change grill to direct heat for 30 minutes of grilling. At this time apply your BBQ sauce. This is the last cycle of grilling. Remove ribs from grill. Let stand a few minutes before cutting between bones and serving. Use leafy green vegetables such as lettuce, parsley and spinach as a garnish.


Vegetable medley
Cut up vegetables to uniform size so they will cook evenly. Put vegetables in a heat-proof bowl and add salt, pepper, olive oil and balsamic vinegar. Mix and put on grill for 12-15 minutes at 400 degrees.

Remove from grill and splash with more olive oil and balsamic vinegar to taste. Put on plate with main course.