"Smoked" BBQ Ribs
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"Smoked" BBQ Ribs
By: rikminptc via Cookpad.com
Ingredients of "Smoked" BBQ Ribs:
- 1 full rack of pork ribs (St. Louis Style)
- 2 tbs. olive oil
- 1/2 cup dry-rub seasonings (homemade)
- 1/2 cup BBQ sauce (homemade preferred)
- 1 cup dark beer or apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/8 cup olive oil
- 1/8 cup dry-rub seasonings
Method for ""Smoked" BBQ Ribs":
- Purchase the ribs (pork or beef) from a butcher for best quality, about a day or two before you plan to cook.
- The night before, prep the ribs by removing the membrane off the back side of the ribs. Use a knife and pull with a paper towel in the other hand and discard. Trim any excess fat.
- Lightly coat the ribs with oil on both sides. This serves as a bonding agent for the dry-rub seasonings to cling to.
- Use about 2 tbs. of seasoning per pound of meat. Massage the seasonings into the meat on both sides and refrigerate overnight.
- For the mop, combine all the ingredients in a small bowl or in a spray bottle, mix and set aside.
- Prepare the grill (gas / charcoal) or smoker by cleaning the grates first. [Never use soap] When clean, use a towel to coat the grate with vegetable oil.
- For a gas grill, place the smoking chips (hickory, oak, mesquite, or apple, etc.) in a small metal pan and cover with foil. Poke holes in the top. [Or, use a small hand-size disposable aluminum pan]
- Heat the gas grill (use 2 burners) with the wood chip pan on the heated grate. For charcoal grills, a few chips will be placed on the briquettes when they are white and hot.
- For charcoal grilling, place all the heated briquettes to one side. Place a small aluminum pan with some water next to the coals, under the cooking side. This adds moisture to the heating process. Close the lid and open the vents.
- For gas grilling, reduce the heat to 1 or 2 burners to achieve the ideal cooking temperature. Place a small pan of water on the grate. [Near the back, between the heat and the cooking area]
- The ideal grilling temperature is 200-240Âº F on the cooking side. Use an oven thermometer to check, since the grill gauges are not that accurate. [Ribs should be at room temp for 1 hour]
- Place the ribs bone-side down, opposite the heated side. Cover with the lid and cook slowly for about 3 hours. Donât open the lid.
- Check every 45 minutes for heat temperature, water level is good, to add charcoal / chips, and to brush or âmopâ the ribs.
- At the 3 hour mark, check the ribs to see if theyâre near done. A meat thermometer will read 160Ë when done. Or, using a toothpick, probe the meat for tenderness.
- Almost near perfect...
- Tip 1: For the last 30 minutes, mop the ribs heavily and then wrap in foil with the sealed side up. Place them on the grill (non-heat side) to slowly heat.
- Tip 2: When the ribs are near done, you can add the BBQ sauce to the top and continue heating for 10 minutes. Or as the Pit-Master BBQ teams do, use the sauce for dipping.
- Tip 3: If the outdoor smoke grilling process time is limited, complete the cooking in the oven with the meat mopped and wrapped.
- Tip 4: The key to great ribs is balance. Thereâs a balance in your seasoning, moisture, and smoke. Again, think slow and low. A good rack of ribs when properly cooked will take 3-5 hours depending on thickness.
- And, when done, your plate should look like this...