Ribs for smoker or kettle grill, American Barbecue
Ingredients:
6 Ribs, flat (spare ribs), all
200 ml Unsweetened apple juice,
For the marinade: (dry, Dry Rub)
3 tbsp Sea salt, coarse
3 tbsp Paprika, sweet and seductive
2 tbsp Sugar, brown
2 tsp Onion powder
1 tsp Garlic powder
1 tsp Allspice or ground cloves
1 tsp Pepper, black, ground
1/4 tsp Freshly grated nutmeg,
1/2 tsp Ground cinnamon
For the icing: (Finishing Glaze)
2 cup / s Tomato ketchup
1/2 cup Sugar, brown
1/2 cup Honey
2 tbsp Vinegar
2 tbsp Mustard
2 tbsp Lemon juice
2 tbsp Worcestershire sauce
2 tsp Onion powder
1 tsp Garlic powder
1 tsp Sea salt
1 tsp Pepper, black, ground
1/2 tsp Cayenne Pepper
In addition:
Apple juice
Preparation:
Ingredients:
6 Ribs, flat (spare ribs), all
200 ml Unsweetened apple juice,
For the marinade: (dry, Dry Rub)
3 tbsp Sea salt, coarse
3 tbsp Paprika, sweet and seductive
2 tbsp Sugar, brown
2 tsp Onion powder
1 tsp Garlic powder
1 tsp Allspice or ground cloves
1 tsp Pepper, black, ground
1/4 tsp Freshly grated nutmeg,
1/2 tsp Ground cinnamon
For the icing: (Finishing Glaze)
2 cup / s Tomato ketchup
1/2 cup Sugar, brown
1/2 cup Honey
2 tbsp Vinegar
2 tbsp Mustard
2 tbsp Lemon juice
2 tbsp Worcestershire sauce
2 tsp Onion powder
1 tsp Garlic powder
1 tsp Sea salt
1 tsp Pepper, black, ground
1/2 tsp Cayenne Pepper
In addition:
Apple juice
Working time: about 1 hr Rest time: 12 hrs / Difficulty: smart / Condensing p.
These spare ribs we made at the Jack Daniel's World Championship Barbecue Invitation 2009 in Lynchburg Tennessee.
The ribs spend at least 4 hours in the grill. The temperature of the entire cooking time should be kept between 110 ° and 130 ° Celsius.
Remove the silver skin from the bone side of the ribs and trim the fat. Easily cut on the bottom of each bone. The ingredients for the Dry Rub Mix well, sprinkle the Spare Ribs with Dry Rub and wrap in cling film. Marinate overnight in the refrigerator.
The ingredients for the finishing glaze in a saucepan, stir well, bring to the boil and simmer 20 minutes, stirring occasionally here.
Unwrap the spare ribs and indicate (in the kettle grill with indirect heat or *) with the flesh side down in the smoker. Work at the beginning with a little more smoke in the kettle grill should work at this point with wood chips. Make contact after 45 minutes the ribs and another 45 minutes in the smoker (kettle grill).
Remove the spare ribs from the grill and wrap in aluminum foil each series. Per row with 2-3 tablespoons apple juice give into the film. Now give the spare ribs in aluminum foil for a further 1.5 hours in the smoker (kettle grill).
Remove the spare ribs from the foil and thin brush with the warm Finishing Glaze, broil for another 60 minutes and make sure that they are not too dark. Now and again brush with the Finishing Glaze.
The ribs in the so-called "Cadillac Cut" serve - a meat bone with each right and left.
* Indirect heat in the kettle grill stating that the food is not cooked over coal, but the coal distributed right and left in the middle of the grill and provides a carbon foil dish with a little water. The meat is grilled with the lid closed on the aluminum tray. In this way, no fat can drip into the fire.
These spare ribs we made at the Jack Daniel's World Championship Barbecue Invitation 2009 in Lynchburg Tennessee.
The ribs spend at least 4 hours in the grill. The temperature of the entire cooking time should be kept between 110 ° and 130 ° Celsius.
Remove the silver skin from the bone side of the ribs and trim the fat. Easily cut on the bottom of each bone. The ingredients for the Dry Rub Mix well, sprinkle the Spare Ribs with Dry Rub and wrap in cling film. Marinate overnight in the refrigerator.
The ingredients for the finishing glaze in a saucepan, stir well, bring to the boil and simmer 20 minutes, stirring occasionally here.
Unwrap the spare ribs and indicate (in the kettle grill with indirect heat or *) with the flesh side down in the smoker. Work at the beginning with a little more smoke in the kettle grill should work at this point with wood chips. Make contact after 45 minutes the ribs and another 45 minutes in the smoker (kettle grill).
Remove the spare ribs from the grill and wrap in aluminum foil each series. Per row with 2-3 tablespoons apple juice give into the film. Now give the spare ribs in aluminum foil for a further 1.5 hours in the smoker (kettle grill).
Remove the spare ribs from the foil and thin brush with the warm Finishing Glaze, broil for another 60 minutes and make sure that they are not too dark. Now and again brush with the Finishing Glaze.
The ribs in the so-called "Cadillac Cut" serve - a meat bone with each right and left.
* Indirect heat in the kettle grill stating that the food is not cooked over coal, but the coal distributed right and left in the middle of the grill and provides a carbon foil dish with a little water. The meat is grilled with the lid closed on the aluminum tray. In this way, no fat can drip into the fire.
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