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"Smoked" BBQ Ribs

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"Smoked" BBQ Ribs

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)
  • Mop:
  • 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":

  1. Purchase the ribs (pork or beef) from a butcher for best quality, about a day or two before you plan to cook.
  2. 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.
  3. Lightly coat the ribs with oil on both sides. This serves as a bonding agent for the dry-rub seasonings to cling to.
  4. Use about 2 tbs. of seasoning per pound of meat. Massage the seasonings into the meat on both sides and refrigerate overnight.
  5. For the mop, combine all the ingredients in a small bowl or in a spray bottle, mix and set aside.
  6. 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.
  7. 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]
  8. 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.
  9. 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.
  10. 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]
  11. The ideal grilling temperature is 200-240º 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]
  12. Place the ribs bone-side down, opposite the heated side. Cover with the lid and cook slowly for about 3 hours. Don’t open the lid.
  13. Check every 45 minutes for heat temperature, water level is good, to add charcoal / chips, and to brush or “mop” the ribs.
  14. At the 3 hour mark, check the ribs to see if they’re near done. A meat thermometer will read 160˚ when done. Or, using a toothpick, probe the meat for tenderness.
  15. Almost near perfect...
  16. 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.
  17. 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.
  18. Tip 3: If the outdoor smoke grilling process time is limited, complete the cooking in the oven with the meat mopped and wrapped.
  19. Tip 4: The key to great ribs is balance. There’s 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.
  20. And, when done, your plate should look like this...

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