RIBS! there's not a soul who doesn't love RIBS!! PORK RIBS!
I prefer St. Louis cut to baby backs, I think they are meatier and tastier. I got some on sale today so it's smoked/BBQ ribs for dinner! I'm making my potato salad to go with and a large, icy cold, beer.
TRACY'S SMOKED RIBS (in an electric smoker)
Get your hands on some ribs and yank the membrane off the back, season them up however you like. Today, I used:
salt
pepper
garlic powder
onion powder
smoked paprika
cumin
coriander
oil
rub it in all in
Throw in on preheated (225) (I have a Masterbuilt) smoker with apple wood chips (soaked) for about 4 hours.
I keep top vent slightly open so the smoke draws through and I can tell when there's no more smoke. I refill 2-3 times about every 90 minutes. I don't like TOO much smoke so I don't smoke the last while.
EAT
Here's the picture heavy INSTRUCTIONS and chit chat
RIBS!
As always, I cut the back membrane off the ribs, cut them into hunks with scissors and toss them in an immaculately clean sink. Why dirty a bowl?
Sprinkle whatever dry spices you want on them and then drizzle with oil. Rub it all in, I love that part, I feel chef-y and involved. Considering there's nothing to DO while these things cook/smoke, I feel as though a good rub in the beginning makes me matter to the whole affair. Leave them to rest about half an hour, luckily, that's about how long it takes the smoker to be up to temperature, 225.
Throw them in the smoker, on different shelves, with loads of space between (I didn't take pics of that) and smoke them 4+ hours. I am not going to test them before 3 1/2 hours.
Go have some wine, make a side dish or get online and cyber chat with people you love and miss who are far away.
I tested and decided I wanted them to go longer so at 4 1/2 hours I pulled them. We ate them like cavemen, here's some beauty shots.
I pulled from from the smoker and threw them on a sheet pan, I tore one and cut another so you could see the insides and how they were. They are tender but don't fall off the bone, you have to bite them, you have teeth. They are soft and unctuous and meaty and tasty and there's some crispy fat on the edges that sort of seeps in, yeah, they're crazy good. I don't put sauce on my ribs but if you are so inclined, you can have sauce on the side after they are done OR you can thin some BBQ sauce and paint them about 30 mins before you are going to eat to let them glaze.
The man liked them, I got a fist bump and a "good ribs". High praise around here indeed! o_O
That's how I do ribs, pork ribs. I am going to try a pork butt later in the week and make some bread for pulled pork. My plan is to grab a nice fatty brisket next and smoke it about 24 hours then yank off the fat and make some burnt ends, you're going to want to be near me when I do that one! :)
Go smoke something,
/enjoy
I tested and decided I wanted them to go longer so at 4 1/2 hours I pulled them. We ate them like cavemen, here's some beauty shots.
I pulled from from the smoker and threw them on a sheet pan, I tore one and cut another so you could see the insides and how they were. They are tender but don't fall off the bone, you have to bite them, you have teeth. They are soft and unctuous and meaty and tasty and there's some crispy fat on the edges that sort of seeps in, yeah, they're crazy good. I don't put sauce on my ribs but if you are so inclined, you can have sauce on the side after they are done OR you can thin some BBQ sauce and paint them about 30 mins before you are going to eat to let them glaze.
The man liked them, I got a fist bump and a "good ribs". High praise around here indeed! o_O
That's how I do ribs, pork ribs. I am going to try a pork butt later in the week and make some bread for pulled pork. My plan is to grab a nice fatty brisket next and smoke it about 24 hours then yank off the fat and make some burnt ends, you're going to want to be near me when I do that one! :)
Go smoke something,
/enjoy
