Preparation:
In a blender container or spice grinder, blend together well the pepper, fennel, sage and salt.
Rub about 2 tablespoons rub, or to taste, over all surfaces of ribs. Store any remaining rub in tightly covered jar.
Prepare banked fire in a covered kettle-style grill.
Grill ribs over indirect heat, turning a couple of times, for about 2 hours, until meat is very tender. |
