Letter to Bill Simmons

Here's a recent email I sent to Bill Simmons (ESPN.com) after reading that he's on 20 year quest to find the perfect BBQ rib.

It's also my recipe/methodology for the perfect BBQ ribs - enjoy!

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Hey Bill - In your last mailbag you mentioned that you're on a 20 year odyssey to find the perfect bbq ribs - look no further. If you're even barely capable around a grill (gas or charcoal), I can coach you through the process of cooking ribs that might end your quest. Here you go:

Buy a couple racks of baby back ribs. The night before you want to cook them, mix together the following in a bowl:

2 tablespoons salt
2 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika

Cover the ribs (front and back) with the rub. Don't be a wimp - lay it on there. Cover them in the refrigerator overnight.

The next day, about six hours before you want to eat, start up the grill. Once it's hot, turn down the burners (or move the coals to one side) and put the ribs on the grill... this in the important part... but not over coals or direct flame. Ideally, you want the grill to be between 200-225 F for the total cook time. If you want to get fancy, put a foil pan with water and leftover spices over the fire.

Over the next 6 hours just make sure the temperature doesn't get too hot and ribs aren't getting over-cooked.

Once they're pulling off the bone, take them off the grill and let them "rest" for 5 minutes, cut them up and enjoy with your favorite cold beer (PBR tall boys are my recommendation).
If this is a little much for you, give me advance notice when you're planning to come back to Boston and I'll make you a couple racks... If they're good enough to slow (or end) your quest, I'll take a pair of monster seats - that's got to be a fair trade.

Happy cooking!