BBQ Ribs

 

Ribs II

  • Servings: “4-8”
  • Difficulty: “Easy”
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“Let food be thy medicine and medicine be thy food.”
― Hippocrates

Ribs and grilling go together like pizza and beer, Hepburn and Bogart, sandy beaches and sunburns….. you get the idea….. so when the opportunity presented itself as it did this past long weekend I decided that racks of ribs were the perfect way to celebrate.

Like everything else most people have their own way of doing ribs but I think there is one common denominator and that is they need to be done low and slow and if at all possible cooked over charcoal. My plan then was to brine the ribs over night before putting them in my smoker with some nice Apple wood chunks. Alas (nice word eh?) mother nature had other plans and proceeded to rain all day on my parade so I had to resort to Plan “B”—– low and slow in the oven and then finish on the propane BBQ and I know to some that’s sacrilegious so don’t tell Patrons of the Pit okay??—- only kidding.

Here’s how we do this one.

Shopping List:

  • 4 racks of Ribs (side or back)
  • 12 ounces Lager Beer
  • 2 tablespoons ground Pepper
  • 6 Garlic cloves peeled and smashed
  • 1/4 cup Brown Sugar
  • 4 Bay leaves
  • 1 cup Water
  • 2 tablespoons dry Thyme
  • 4 tablespoons Salt
  • 2 tablespoons Granulated Garlic
  • 2 tablespoons Granulated Onion
  • 2 tablespoons Seasoned Salt
  • 2 teaspoons ground Cumin
  • 1 1/2 tablespoons Chipotle powder
  • 2 tablespoons Parsley flakes
  • 2 tablespoons Paprika

Putting it all together:

  1. Dress the  ribs by peeling the silver skin off the bone side of the rack and place in a large airtight container and refrigerate over night.
  2. Mix the last 7 ingredients together and store in an airtight container.
  3. Remove the ribs from the brine and discard the liquid. Liberally season the ribs with the dry rub and place in a 300° oven for 2 hours.

Ribs

4. Remove the ribs from the oven and put on the grill at 375° for 20 minutes. Baste with your favourite BBQ sauce.

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time………

                         Bon Appetit

Smoker cheats

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I love smoked food. I mean besides the flavor that smoking infuses into food the whole culture of sitting beside a smoker on a beautiful sunny day with a cold one in your hand enjoying the company of good friends and family can’t be beat. But here it is—- January in Canada and there is about a foot of snow on my smoker and another six inches on the ground AND—– IT’S COLD OUTSIDE!!!!!! Now if you read into this that, unlike my compatriots at Patrons of the Pit who see no problem with standing outside in sub-zero weather monitoring a smoker, that I am a warm weather kind of smoker guy you would be right— at least as far as my backyard smoker is concerned so when I found these “Smoker Cheats” that allowed me to smoke food in the winter while staying warm I was “over the moon”.

This first one is brought to us by the great King of Bam, Chef Emeril Lagasse, and it is just so simple to use.

Emeril’s Smoker Bag is simply that. A heavy duty “foil type” bag that contains the wood chips necessary to infuse your food, and your house, with the smell and flavor of wood smoke. I originally found these at, of all places, our local Home Depot in their BBQ accessories section and I loved them so much I bought a whole whack of em.

All you need to do with these is prepare whatever it is you are going to cook/smoke, insert it into the smoker bag and seal it up. There is a cooking time chart inside the bag package that makes this whole system nearly fool-proof.

The second “cheat” is one I posted here about a year ago but it is worth resurrecting it since it is such a dynamite product.

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This a Cameron Stove Top smoker and as you can see it is very easy to use, and clean up, and when you purchase it you even get a selection of wood chips to help get you started. Now mine has seen duty mainly for smoking Jalapenos and Garlic for my Chipotle Mayo (see sauces and dips) but it can be used for almost anything else you would use a regular smoker for. I say almost because it obviously isn’t big enough for a Boston Butt or a good size Brisket but if you wanted to smoke some chicken legs or breast or even some pork chops or veggies this is the baby to use indoors.

The last “cheat” is probably the simplest.

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All you need to do is soak whatever wood chips you are using and then roll them up in heavy duty tin foil until you have what loosely resembles an envelope. Poke some holes in the envelope to allow the smoke to escape, place the envelope in a corner of the oven or grill and “go to town” as they say.

Until next time…….. Happy smoking and

                      Bon Appetite