Ribs. Just like the 4th of July, prime rib is one of the most typical things in the United States. Nothing beats a barbecue with friends and family based on smoked ribs. Thank goodness, making them isn't a difficult task even if you don't own some expensive smoker. With a nice piano of smoked ribs your guests will beg you for an encore… and your secret recipe of course.
Steps
Method 1 of 3: Part 1: Clean the Ribs and Prepare the Dressing
Step 1. Choose the cut of meat
Safety is vital when cooking meat so choose a butcher's ribs pianola that is pink and fresh. Many choose to use the St. Louis method to smoke the ribs, which are the ribs close to the belly of the pig. They are full-bodied and tasty, very easy to cook. If you like them you can also choose the back pins.
Since they are less rich in meat, back ribs are more difficult to smoke even though they remain tender and succulent. Adjust the recipe if you choose this cut: the cooking time is considerably less
Step 2. Remove the thick, fibrous membrane on the back of the ribs
Pick it up with a knife or fingernails. Grab a flap with a sheet of Scottex and pull, 'peeling' the piano of ribs. Most should come off the first time. Throw it away.
Step 3. Check for patches of fat and remove them
With a sharp knife, remove the excess fat from each cutlet. While a little fat is fine to help cook, putting a whole piece of it under your teeth when you expect some meat is not a great experience. A little bit of extra preparation will make tasting a fantastic experience.
Step 4. Prepare the topping. A dry seasoning is a spicy mix that coats the ribs and adds flavor to the meat. Dry seasonings can be made in various ways (dehydration, spice mix, etc.) and with an unlimited number of recipes. Explore the various possibilities and differences to find the recipe you like best or use the most basic topping as a launch pad for one of your own:
- 1/4 cup brown sugar
- 1/4 cup of Paprika
- 3 tablespoons of black pepper
- 3 tablespoons of coarse salt
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of celery leaves
- 1 teaspoon of cayenne pepper
Step 5. Apply generously to the ribs, massaging them evenly
Don't be stingy. Even if you plan to brush the ribs with a sauce afterwards, this will protect them and make them tastier. Use at least 1-2 tablespoons of dry seasoning for every half pound of meat.
Step 6. Leave the ribs at room temperature while you prepare the topping
After massaging it, let it penetrate the fibers of the meat. The result will be double:
- The seasoning will become part of the meat, permeating it with flavors.
- The ribs will be tastier. When the salt meets the meat, it brings out the moisture. If you apply the dressing and cook right away, the moisture on the surface will vanish. If, on the other hand, you massage the piano and let it rest, the humidity will return to the inside of the meat thanks to a process called 'osmosis'. Your meat will practically be juicier.
Method 2 of 3: Part 2: Smoking
Step 1. Turn on the smoker
If you have one, heat it to around 107 ° C along with the cooking surface and check the temperature with a standard thermometer. It may be warmer in the center so make sure you are as close to 100 ° C as possible.
To feed the fire, use coal and other wood. Some people prefer different types of wood that give a different flavor, so find the one you like best
Step 2. If you don't own a smoker, improvise
Use the grill at 100 ° C. First, place a pan of water 3/4 full under the grate you will be cooking the ribs on. This will help to cook while keeping the temperature low. Next, build a smoke pocket by wrapping the pieces of wood in aluminum and pricking it several times with a knife to let the smoke out. Place it on the bottom of the grill but not directly under the ribs.
- Remember to wet the wood at least half an hour before making the pocket. Damp wood will release smoke better and longer than dry wood.
- Choose as many pieces of wood as you want. Apple, cedar, walnut, oak, pecan, hickory … the choices are endless.
Step 3. Smoke your ribs at 107 ° C for 3 hours
Normally it takes about twice as much so if all you are interested in is smoking them, leave them in the grill for about six hours, sprinkling them with apple juice, beer or even water once an hour. This is only the first part of the process. During these three hours, all you are doing is season the meat with smoky flavors, and then prepare it for the next step, the one related to cooking.
Method 3 of 3: Part 3: Ending the Process
Step 1. Remove the chops from the grill or smoker and brush them with plenty of barbecue sauce
You can buy it at any store or make it at home. Whatever you choose, it abounds when you spread it on the flesh.
Step 2. Wrap the piano in aluminum foil and add some liquid
Many choose beer (full-bodied, not light ones), but if you don't like it, apple juice is fine too.
Seal the chops and liquid by eliminating as much air as possible, but leaving some room for the meat to 'breathe'. Ideally, no moisture should come out of the sheet, so make sure it's closed tightly
Step 3. Cook the ribs at 107 ° C for about 2 hours
This part of the cooking process begins to destroy the collagen present in the ribs, causing them to detach from the bone.
Step 4. Remove the aluminum
If necessary, pass another brush of sauce and cook them uncovered for at least another 30 minutes. Finishing the cooking of the ribs in the oven will make them firmer and ready to be devoured.
Step 5. That's it
Enjoy your ribs with a corn cob and coleslaw for a decidedly summery dish.
