Popular Post HumidorJuan Posted July 4, 2019 Popular Post Share Posted July 4, 2019 So Summertime is upon us and I'm sure each and everyone of us will be either in front of a BBQ or at least in the presence of a BBQ so I thought I'd share my Rib recipe, and encourage others to post theirs as well! ROOT BEER RIBS 2 RACKS SIDE RIBS (Side ribs all the way...back ribs dry out in the smoker before the flavour can get in there. If your butcher hasn't already, peel the silver skin off the back of them, and to make them "St. Louis" Ribs, on the back, at the top of the bone, there is a socket where the cartilage starts, cut lengthwise across the rack of ribs to get a nice even rectangular cut... that big top piece of the ribs with all the soft cartilage strips in it is perfect to get smoked and end up in your baked beans...you're welcome.) MARANADE 1 2L BOTTLE OF ROOT BEER (Dr. Pepper is off the hook too. Experiment and pick any cola type pop you want.) 1-2 BAY LEAVES 5-6 CRUSHED GARLIC CLOVES SMALL HANDFUL OF PEPPERCORNS HANDFUL OF FRESH THYME SMALL SCOOP BROWN SUGAR SPLASH OF CIDER VINNEGAR SPLASH OF SOY SAUCE (TAMARI PREFERABLY) SPLASH OF WORCHESTERSHIRE SAUCE SEA SALT BUT DON'T GO OVERBOARD HERE, JUST A BIT soak ribs in marinade overnight or at least 6 hours beforehand. after the marinade has taken place dry the ribs off and lightly season them with your favourite rib rub or mine: SEA SALT (remember the marinade had salt too, don't over season them) CUMIN CHILI POWDER GARLIC SALT ONION POWDER * forever I put brown sugar or Demerara sugar in my rub, but it will burn in anything over 200 degrees. add your sugar with your sauce at the end instead. ** also, smearing them with mustard is an option here. which works if you are doing a more Carolina BBQ thing with a vinegar based sauce In the southern most area of Canada where I live, we grow a ton of fruit and I usually smoke with what I can get my hands on. nice fresh pieces of Apple, or Cherry wood. (I do peach and pear woods with fish) go with your favourite or whats accessible. And for me I don't soak my chunks (oh ya wood chips are silly, get a big chunk of something). Every time I've used a soaked chunk of wood my temp gets all messed up. although once I soaked cherry wood in dr. pepper and it was interesting and fun to play around with. SMOKE THE RIBS ( I won't get into the details here, the voodoo magick of smoking ribs is different for us all, but keep it below 250 until your finger pokes thru it, or until the exterior of the ribs looks delicious. SAUCE: your favourite sauce or: for my sauce, I reduce a bit of the marinade, with all its porky goodness. I'll add some brown sugar or molasses to get it nice and sweet and ill cut it with cider vinegar to give it a nice pucker edge. put a dried pepper of your choice in there to stew. I used a ghost pepper once and it was deliciously hot. after the ribs have been on long enough for your finger to poke thru around the bones, I start glazing with the sauce. DON'T BURN THE SAUCE HAPPY SMOKING 6 Link to comment Share on other sites More sharing options...
Astar20 Posted July 4, 2019 Share Posted July 4, 2019 Depending if I'm making a dry or wet rub each has its own process For my dry ribs I start by boiling my ribs in a beer bath I tend to use porters( they work better, IE Deschutes black butte is a great one to start with) or a stout in a pinch. After they have boiled and changed color I dry them off and use whatever rub I have but it's also great to make your own and keep it simple (salt, pepper, chili powder, garlic and onion powder). Once seasoned I let them cook at around 250° watch your smoke it will tell you how your ribs are doing half way I take them off and use a mixture of mustard and brown sugar to put on them and finish cooking. Now the wet ones which are the favorite at family get together plus my 18 month old son's favorite as well. I do the same process as I would dry without boiling them first boiling makes them too tender. I use the rub and then I wrap these in foil with a layer of apple juice on the bottom of the foil. (Also get a extra empty spray bottle). Halfway through these ribs I take them out of the foil and continously spritz the ribs with apple juice (been wanting to try peach juice). And then once the ribs are getting done a sauce of your choice to coat the ribs but watch it it will burn! These ribs I generally do really low 200° it's a timely process but it will all be worth it! 2 Link to comment Share on other sites More sharing options...
Stump89 Posted July 4, 2019 Share Posted July 4, 2019 14 hours ago, HumidorJuan said: . nice fresh pieces of Apple, or Cherry wood. (I do peach and pear woods with fish) go with your favourite or whats accessible. And for me I don't soak my chunks (oh ya wood chips are silly, get a big chunk of something Sound advice! I always find apple is perfect for ribs. Definitely chunks or whole logs. Never used pear, though it is available around me. Sounds perfect for fish or chicken or lighter tasting cuts of pork. 1 Link to comment Share on other sites More sharing options...
HumidorJuan Posted July 4, 2019 Author Share Posted July 4, 2019 3 minutes ago, Stump89 said: Sound advice! I always find apple is perfect for ribs. Definitely chunks or whole logs. Never used pear, though it is available around me. Sounds perfect for fish or chicken or lighter tasting cuts of pork. Ya it’s great for fish! Too bad I always over smoke the fish:( Link to comment Share on other sites More sharing options...
La_Tigre Posted July 5, 2019 Share Posted July 5, 2019 I prefer mine from the medicine cabinet. 1 Link to comment Share on other sites More sharing options...
Euripidespants Posted July 5, 2019 Share Posted July 5, 2019 This was my cook today for the 4th. 3 bone plate beef ribs. Rub is super secret. 50/50 salt and pepper. Smoked (9 hours) at 275 F on oak (I'm from Texas). You know it's done when you can push a toothpick through it and it has the consistency of room temperature butter. Simple but when cooked properly it cant be beat. That bark on there is key. The sun is always shining in the heart of flavor country. Had a boli BF afterwards to help recover from my meat coma 4 Link to comment Share on other sites More sharing options...
HumidorJuan Posted July 5, 2019 Author Share Posted July 5, 2019 dang looks amazing...i'm going to try that toothpick trick Link to comment Share on other sites More sharing options...
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