It's Memorial Day!
Time for ribs and barbeque!
This is a great recipe and of course, it's from Cook's Illustrated :)
We did adjust it, however.
Being from Texas, we reeeeally have a problem if ribs aren't dripping with sauce....
But, feel free to leave the sauce out and enjoy real Memphis style ribs.
Either way, enjoy the holiday!!
Memphis Style Pork Ribs
2 tablespoons light brown sugar
1 tablespoon salt
2 teaspoons chili powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne
1/2 teaspoon dried thyme
2 racks St. Louis-style spareribs, 2 1/2 to 3 pounds each
1/2 cup apple juice
3 tablespoons apple cider vinegar
3/4 cup wood chips, soaked
Your favorite bbq sauce, optional
Combine rub ingredients in a small bowl.
Place racks on a baking sheet and rub them down.
And now there are no pictures :)
Because, really, who wants a picture of setting up a grill??
Combine apple juice and vinegar in a small bowl and set aside.
Place soaked wood chips in a disposable pie pan with 1/4 cup water and set on the main burner of your gas grill. Place another pie pan filled with about an inch of water on the other burners. Position the cooking grates over the burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn main burner to medium-high and turn off all the other burners. Scrape grate clean with your grill brush. Maintain a temp of about 250-275*.
Place ribs, meat side down, on the grate over the water. Cover grill and cook ribs for 45 minutes. Flip ribs meat side up, turn 180 degrees, and switch their positions so that the rack that was nearer the fire is away from it now. And vice versa. Brush everything with 2 tablespoons apple juice mixture and cover and cook for another 45 minutes.
Transfer ribs, meat side up, to a rack in a rimmed baking sheet. Brush the top of each rib with the rest of the apple juice mixture. Pour 1 1/2 cups of water into the bottom of the baking sheet and roast for one hour. Brush ribs with your favorite barbeque sauce and continue to roast until meat is tender but not falling off the bones, 1-2 more hours. The temp on the meat should be about 195-200*.
Transfer ribs to a cutting board, tent with foil, and let rest for 15 minutes.
Cut between the bones to separate and enjoy!!
Time for ribs and barbeque!
This is a great recipe and of course, it's from Cook's Illustrated :)
We did adjust it, however.
Being from Texas, we reeeeally have a problem if ribs aren't dripping with sauce....
But, feel free to leave the sauce out and enjoy real Memphis style ribs.
Either way, enjoy the holiday!!
Memphis Style Pork Ribs
Serves 4-6.
Cook's Illustrated, baby!
2 tablespoons sweet paprika2 tablespoons light brown sugar
1 tablespoon salt
2 teaspoons chili powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons cayenne
1/2 teaspoon dried thyme
2 racks St. Louis-style spareribs, 2 1/2 to 3 pounds each
1/2 cup apple juice
3 tablespoons apple cider vinegar
3/4 cup wood chips, soaked
Your favorite bbq sauce, optional
Combine rub ingredients in a small bowl.
Place racks on a baking sheet and rub them down.
And now there are no pictures :)
Because, really, who wants a picture of setting up a grill??
Combine apple juice and vinegar in a small bowl and set aside.
Place soaked wood chips in a disposable pie pan with 1/4 cup water and set on the main burner of your gas grill. Place another pie pan filled with about an inch of water on the other burners. Position the cooking grates over the burners. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes. Turn main burner to medium-high and turn off all the other burners. Scrape grate clean with your grill brush. Maintain a temp of about 250-275*.
Place ribs, meat side down, on the grate over the water. Cover grill and cook ribs for 45 minutes. Flip ribs meat side up, turn 180 degrees, and switch their positions so that the rack that was nearer the fire is away from it now. And vice versa. Brush everything with 2 tablespoons apple juice mixture and cover and cook for another 45 minutes.
Transfer ribs, meat side up, to a rack in a rimmed baking sheet. Brush the top of each rib with the rest of the apple juice mixture. Pour 1 1/2 cups of water into the bottom of the baking sheet and roast for one hour. Brush ribs with your favorite barbeque sauce and continue to roast until meat is tender but not falling off the bones, 1-2 more hours. The temp on the meat should be about 195-200*.
Transfer ribs to a cutting board, tent with foil, and let rest for 15 minutes.
Cut between the bones to separate and enjoy!!
Yum! Gotta love some amazing ribs! Yum!!!!!!!
ReplyDeleteI bake cakes to sell from my home and my mother taught me to trace a piece of wax paper the size of the pan you are using, cut it out and then spray pan with a light spray of veg. spray. Put wax paper in pan and spray again this time cover the sides. After it is baked let cake cool for 10 minutes after baking on a wire rack and make sure the cake has moved away from sides of pan. If it has not use a knife and go around pan, then place tray over cake and flip, then remove wax paper slowly. Kitchen Equipment
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