6 Baby back racks of ribs (Heritage Duroc Pork), 1¾ -2 pounds each
3 Kosher salt
2 Tbsp. Black pepper, fresh ground
1) Get fire started. It is best to utilize ‘hard’ woods as heat source to create coals for cooking. Woods such as Oak, Cherry or Almond.
2) The key to cooking over a Parilla style grill is the hot embers of the wood are utilized as heat source. The type of wood utilized will impart flavor to the food.
3) Remove pork ribs from refrigeration and allow them to be at room temperature for 15 – 20 minutes before cooking.
4) Season both sides of the pork ribs with kosher salt and black pepper.
5) Place pork ribs on the Parilla over medium-high heat coals, turn occasionally during cooking. Cooking time 1 ½ -2 hours. You must feed the fire every 30 minutes to maintain proper temperature
6) Half way through cooking, squeeze the juice from ½ a lemon per each side of the pork ribs.
7) Once ribs are tender, remove from Parilla to holding plate. Allow resting for 10-15 minutes before serving.
8) Squeeze the juice from remaining lemons over the Pork Ribs, additional season with kosher salt, black pepper. Cut into individual ribs and serve.
Prep time: 20-25 minutes, (30 minutes for Parilla coals to be ready)
Cooking time: 1 ½ – 2 hours