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Grilling Recipes

Wide-Cut Individual Smoked Pork Spare Ribs

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The St. Louis style spare ribs in this recipe are cut into individual pieces before they are cooked. This is is not a widely used method but I think it should be. By cutting the ribs beforehand, you get more seasoning and more smoke on more surface area and you don't have to worry about slicing them before serving.. they come out ready to satisfy!
Let me just walk you through it step by step in the recipe below–

Step 1: Remove Membrane (optional)
A lot of the ribs I've been getting recently at Costco has the membrane already removed (which I'm completely ok with). If the membrane is still intact on your purchased ribs, you can choose to remove it or leave it there. I've tried it both ways, multiple times and in my opinion it's a little better when it's removed but then I'm not complaining if it's still on there. Not TOO big of a deal really.
If you do want to remove it, flip the ribs to bone side up, use a knife, spoon or just your finger to start pulling up on that plastic-like membrane that covers the bones.
Tip: use a paper towel or catfish pliers for better grip.
Pull it clean off in 1 piece or in 3 pieces (doesn't matter) and you're done!
Step 2: Slice Ribs
Now for the fun part!
Most of the time we smoke the ribs as a whole rack.. not today though;-)
Today we are slicing the ribs apart so that maximum meat is left on both sides of the bone.
To do this make sure the ribs are bone side up so you can see the bones better and slice off the first bone to your left, right against the bone.

Now slice as close against the bone on the right as you can leaving maximum meat on the bone in the center.. like this:

Doing it this way, you get a bone in the center with maximum meat on both sides of the bone.
Continue these same cuts until you end up with about 6 center ribs with lots of meat on both sides.

You'll end up with about 7 bone fragments with very little meat on them. Those can be saved for a soup, pot of beans, etc.
Step 3: Add Sauce and Rub
Lay the extra wide ribs down in a foil pan–

Make sure you have a bottle of my barbecue sauce and original rub (Purchase formula here | Purchase bottled products) for the seasoning part..

A little sauce on each one first– I wasn't going for dots and blobs but I was finishing off a bottle that just had a little in it. It dribbled out slowly but I was patient and didn't waste a bit!

Get your hands dirty and rub it in to the top, sides and bottom of each one.

Now apply ample amounts of Jeff's original rub (Purchase formula here | Purchase bottled rub) on all sides.. pat it in a little to make it stay before you flip them over.

All done and everything needs to spend some time together!
Step 4: Overnight in the Fridge
Place the pan of ribs in the fridge for at least 4 hours but overnight is MUCH better.
The small amount of salt in the original rub will pull some of the rib juices to the surface where it will mix with the rub and sauce and become a paste. Some of that salt and other flavor will get absorbed into the meat over the next several hours.
The next morning you'll see that the rub, sauce and meat has become one and it'll smell amazing!

Place the ribs on my new favorite stainless steel rack and pan or a cooling rack if you have one or you can just leave them and place them directly on the grate.
I really like using the stainless steel rack and pan as that holds the meat up off the bottom of the pan, provides a drip pan and still allows the smoke to get all the way around the meat.. all while keeping your smoker grates clean.
Wanna be even more smart and efficient? Wrap the pan in heavy duty foil before you place the grate in there and you'll only have to wash the rack when you're finished!
Lay the extra-wide ribs on the rack and they are ready for the smoker.

Step 5: Set up Smoker
I fired up the Camp Chef Woodwind Wi-Fi to Hi Smoke which just means it runs at an average of 225°F and creates a very liberal amount of smoke.
Use whatever smoker you have or want to use whether it's charcoal, splits, gas, electric, you get the idea. Run about 225°F no matter what smoker you use.
If your smoker uses a water pan, fill it up for good measure.
If your smoker did not come with a water pan (pellet smokers do not) then you can skip this step.
I used pecan but hickory or almost any smoking wood that you have available will work great for these ribs and give them an amazing flavor.
Once your smoker is preheated and ready to cook, let's get the ribs in there.
Step 6: Smoke the Meat
Place the pan of ribs into the smoker or you can place them directly onto the grates if you prefer.

Let them cook for about 3 hours first to form a really good crust. Check them at this point and if they look like the rub on the top is nice and dry, feel free to spritz them with some apple juice, Pepsi, whatever you have. Something with a little sugar in it is best.
Step 7: Sauce and Sear
At hour 4, it's time to put some sauce on them, of course you should use Jeff's original barbecue sauce (Purchase formula here | Purchase bottled rub) but if you have another favorite, well, whatever 😉

Coat them good and spread it out over the top and sides.

Now crank up the heat. I have a Camp Chef Woodwind so I pushed it on up to 425°F to get a good finish on them. If you also have a smoker that can cook hot like that, then I recommend you do the same.
In my case, I wanted to finish and serve the ribs in the Made-in blue carbon roasting pan so I let the sauce set in the 425°F heat of the smoker for about 15 minutes then moved them all to that roasting pan and right back into the smoker.
You can also just leave them as they are and continue on at 425°F or whatever the highest heat you can muster whether that's 250, 275 or whatever. You'll get there.
Tip: Another option is to bring them in at this point and put them into the oven preheated to 425°F.
At 425°F, it took mine an additional 40 minutes to be get the color I wanted on the ribs and to get some char on the sauce.. they turned out beautiful if you ask me!

Step 8: Serve 'em Up
Serve them just as soon as they are finished and watch the smiling faces and enjoy the quietness as everyone stops talking to eat.. that's how you know the food is amazing 😉

Newsletter Archive,Pork,2020,Pork Spare Ribs,St Louis Style Pork Ribs

By: Jeff Phillips
Title: Wide-Cut Individual Smoked Pork Spare Ribs
Sourced From: www.smoking-meat.com/april-30-2020-wide-cut-individual-smoked-pork-spare-ribs
Published Date: 04/29/20

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Grilling Recipes

Thai-influenced Sticky Peanut Butter Ribs

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The single best barbecue experience I had in 2019 was at Blood Bros. BBQ in Houston. That's saying a lot given that I also had my first taste of many other establishments churning out top tier smoked meats—Truth BBQ, B's Cracklin' BBQ, Grady's Barbecue, Sam Jones BBQ, and Buxton Hall. What was so exhilarating about Blood Bros. to me was not just the quality, and every meat I tried was stellar, but the effortless melding of barbecue with other cultural influences. In general, this is what makes eating in Houston more exciting than most places, the melting pot of cultural inputs ends up outputting food in a manner that doesn't feel forced—it's not “Fusion” food, it's just their food. A group of Vietnamese friends started up Blood Bros., and the menu feels like an organic a sampling of everything they grew up eating in Houston that resonated with them. It's mostly Asian, but not strictly so, and sometimes Vietnamese, and other times not, like Thai sticky peanut butter ribs, which was one of the standout meats for me. During this quarantine period I was having very fond memories of those ribs and decided to make my own recipe for them as an ode to Blood Bros.

I have no idea what the Blood Bros. recipe is for these, I just knew that they blended Thai cuisine and American barbecue really well and didn't hold back on the spicy. So I used my personal knowledge of each cuisine to devise a recipe I thought would do the inspiration justice. It started with some homemade red curry paste, and I highly recommend making this stuff at home in a mortar and pestle for maximum flavor. I used the curry paste as the base of a wet rub, to which I added fish sauce, brown sugar, salt, and black pepper.

I then slathered the sauce all over a rack of St, Louis cut spare ribs. They definitely looked a lot different than the dry rubbed ribs I'm used to making, but I figured different is the right development path for this recipe.

Next I placed the ribs in the smoker that I had running at 225°F. I used a couple fist-sized chucks of apple wood to impart a light smokiness. I chose a more mellow wood because I thought without the heavy spice layer of normal barbecue, heartier woods could end up tasting a little too overpowering in this scenario.

Once the ribs were going, I went back inside and started on the sauce, which is the heart of the flavor of this recipe. I looked at my normal barbecue sauce recipe and started subbing out ingredients and changing quantities in a way that would make it taste like a melding of American barbecue sauce with Thai flavors. This began by swapping onions for shallots, which I sautéed and then added in a larger the usual amount of garlic along with ginger and Thai bird's eye chilies.

Then I whisked in the foundational ketchup with a fair amount of creamy peanut butter, providing the ribs namesake flavor and sticky character. To that I added rice vinegar, brown sugar, soy sauce, red curry paste, fish sauce, and lime juice. After cooking for bit to meld the flavors and thicken slightly, I seasoned the sauce with salt and pepper but something felt like it was missing. I was racking my brain on what to add to give the boost of flavor I thought was absent, and finally I had an idea—I added in a squeeze of tamarind concentrate and that ended up providing the perfect sour note and little extra savoriness to make the sauce feel complete.

With the usual barbecue ribs, the exterior starts to darken and turn overly brown or black after a few hours of smoking, which is why I spritz the ribs with a liquid—normally apple juice—when they hit a good mahogany color to avoid overcooking the rub. I had originally planned on doing that here, using rice vinegar to spray them down, but the ribs didn't turn a deep red until right at the end of cooking, so it wasn't needed at all.

At the same time they started to look beautiful, they were also almost done, which I tested by lifting one end of the rack with a pair of tongs and judging how they bent. So with just 30 minutes or so of smoking time left, I applied the sauce generously, wanting that thick and sticky sauce coating I experienced at Blood Bros.

And after the last stint in the smoker, they were done and looked good, but they were about to get a whole lot prettier thanks to a garnishing of cilantro, peanuts, and pepper slices.

By now my mouth was watering and my anticipation for a taste of these ribs had grown even more, making the obligatory photo shoot before eating feel even longer than it normally does. Upon that first bite, I was brought back to my memories of how excited I felt eating each dish at Blood Bros. While the ribs tasted familiar, they were not an exact copycat recipe, which in a way I preferred because they were more representative of my experience and skills, even if the original concept was not my own. They still had the seamless blend of cuisines going on for them, with the smoked pork and complex, layered sauce making them solidly American barbecue, but the overall flavors more reminiscent of Thai cuisine with a strong heat backed up by acidity and complimentary herbal notes. The peanut butter in the sauce also pushed them further in the Thai direction while also delivering the “sticky” promise of the recipe title. I can't wait to go back to Blood Bros. and try even more things, but the only problem is that there's so much great and utterly unique food in Houston that returning to the same place twice is not something I do often with all there is to try there that really can't be had, or at least doesn't feel the same, anywhere else.
Published on Thu May 7, 2020 by Joshua Bousel

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Thai-influenced Sticky Peanut Butter Ribs Yield 4 servings Prep 30 Minutes Cook 6 Hours Total 6 Hours 30 Minutes Ingredients For the Sauce 1/2 cup finely minced shallots 1 tablespoon finely minced fresh garlic 1 tablespoon finely minced fresh ginger 3 Thai bird's eye chilies, thinly sliced 1 cup ketchup 1/3 cup creamy peanut butter 1/3 cup rice vinegar 1/3 cup palm or light brown sugar 1/4 cup soy sauce 1 tablespoon Thai red curry paste 1 tablespoon fish sauce 1 tablespoon freshly squeezed lime juice 1/2 teaspoon tamarind concentrate Kosher salt Freshly ground black pepper   For the Ribs 3 tablespoons palm or light brown sugar 2 tablespoons Thai red curry paste 1 tablespoon fish sauce 1 tablespoon Kosher salt 2 teaspoons freshly ground black pepper 2 racks St. Louis-cut spare ribs 2 fist-sized chunks of light smoking wood, such as apple or cherry   For the Sauce 1/3 cup Roughly chopped roasted peanuts 3 tablespoons roughly chopped cilantro 4 Thai bird's eye chilies, thinly sliced Procedure To make the sauce: Heat oil in a medium saucepan over medium-high heat until shimmering. Add in shallots and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in ketchup, peanut butter, vinegar, sugar, soy sauce, curry paste, fish sauce, lime juice, and tamarind concentrate. Bring to a boil, then reduce heat and simmer until sauce thickens slightly, 5-10 minutes. Remove from heat and season with salt and pepper to taste. Transfer sauce to an airtight container and store in refrigerator until ready to use. To make the ribs: In a small bowl, mix together sugar, curry paste, fish sauce, salt, and pepper. Remove membrane from back of each rack of ribs and trim meat of excess fat. Spread seasoning mixture all over each rack of ribs. ire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and produces smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs bend slightly when lifted from one end, 5-6 hours. During the last 30 minutes of cooking, brush top of each rack with sauce. Remove ribs from smoker and garnish with peanuts, cilantro, and chili slices. Slice ribs between bones and serve immediately.
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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Thai-influenced Sticky Peanut Butter Ribs
Sourced From: meatwave.com/recipes/thai-influenced-sticky-peanut-butter-ribs-recipe
Published Date: 05/07/20

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Grilling Recipes

Reverse seared bone in ribeye for an awesome steak salad

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Who needs sous vide when you get results like this with the reverse sear method? I smoked (cherry wood) this bone in ribeye steak low and slow over indirect charcoal heat until reaching an internal temperature of 110f when we then cranked the heat for a direct sear over the live fire. Once the crust was perfect on our ribeye we let it rest for 10min before slicing and serving.  Used Fogo black for the rub.

Here is how it came out, and a link to the video for more details, process etc. 

If you'd like to see the video: https://youtu.be/oXF7pVm_pOI

Beef

By: unoriginalusername
Title: Reverse seared bone in ribeye for an awesome steak salad
Sourced From: eggheadforum.com/discussion/1224011/reverse-seared-bone-in-ribeye-for-an-awesome-steak-salad
Published Date: 05/07/20

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Grilling Recipes

10 Dishes Every Beginner Barbecuer Should Master

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If you’re new to grilling and/or barbecuing, it can be difficult to know how to get started. Perhaps you’ve bought a book, such as Steven’s iconic How to Grill, or consulted a friend or family member who seems to know what they’re doing. Maybe you’ve haunted chat rooms or other social media groups, hoping to pick up a few pointers, only to become confused by terms like “reverse-sear” and the “3-2-1 method.”

But the easiest way to acquire this old-as-time skill is to just do it. Like anything worth mastering, it takes some practice. You’ll need to build up experience managing time and temperature, two variables that can really mess up a grill session.

To help you develop some traction during this, National Barbecue Month, we’ve selected ten of our favorite dishes that will acquaint you with the basics—direct versus indirect grilling, for example—but encourage you to expand your comfort zone. And if you have any questions, any at all, feel free to contact us for a personal response in the comments below or on Facebook, Twitter, Reddit, or Instagram. We’re always happy to help.

10 Recipes Every Beginner Barbecuer Should Master
1. The Great American Burger

Burgers are often the first thing people crave when the first warm days of spring or early summer arrive. Nothing fancy here. Just old-fashioned goodness—a perfectly cooked burger oozing flavor and juice, dressed modestly with traditional accompaniments.

Get the Recipe »

 

2. Chicken Wings

Can’t get to Buffalo or your favorite wing joint? These Buffa-Que Wings soak for several hours in a spicy marinade before being smoke roasted to crisp-skinned perfection.

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3. First-Timer’s Ribs

This recipe is a blueprint for rib perfection, even if it’s your first experience barbecuing these meaty bones. If you’re cooking for more than three or four people, invest in a Best of Barbecue Rib Rack. It holds four racks of ribs upright in the space that normally accommodates one.

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4. NOLA Smoked Shrimp

Warning: Boiled shrimp will lose its allure once you’ve added smoked shrimp to your repertoire.

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5. Cattle Drive Steaks

We get it: Pricy Porterhouses and T-bones can make or break your reputation as a live fire cook. We have two bits of advice: Invest in an accurate instant-read thermometer (insert the probe through the side); and never desert your post. This steak gets a flavorful coffee-based rub before hitting the grill. But your favorite rub—like Montreal steak rub or even coarse salt and pepper—can be used, too.

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6. North Carolina Pulled Pork

This pulled pork with the alliteratively named Pig Picker Pucker Sauce takes its cues from Lexington, North Carolina. Pulled pork is hard to mess up as long as you’re patient and pull it while it’s still very hot to the touch. Meat claws and lined food-safe gloves make the job much easier.

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7. Basic Beer Can Chicken

Moist, succulent, and flavorful. And did we mention crisp skin? For more on Beer Can Chicken, read on.

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8. Planked Salmon with Maple Mustard Glaze

Indigenous people of the American Northwest were among the first to roast salmon over cedar, a cooking method that deserves its phoenix-like rise from history’s ashes. This method also avoids the problem of the fish sticking to the grill grate.

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9. Fireman’s Corn
Husked, grilled sweet corn is a revelation. You’ll never boil it again.

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10. Grilled Pineapple with Mezcal Whipped Cream

This incredibly easy dessert makes a fine finish to a grilled and/or barbecued meal. Fresh slices of pineapple are dredged in spiced sugar, carmelized on the grill, and served with whipped cream laced with mezcal, a smoky cousin of tequila. (Feel free to substitute tequila or rum.)

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Do you have any beginner barbecue questions? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post 10 Dishes Every Beginner Barbecuer Should Master appeared first on Barbecuebible.com.

Beef,Chicken,Homepage Feature,Hot Stuff,Pork,Recipes,Ribs,Seafood,burger,recipes,ribs,steak

By: Cialina TH
Title: 10 Dishes Every Beginner Barbecuer Should Master
Sourced From: barbecuebible.com/2020/05/01/10-beginner-barbecue-recipes/
Published Date: 05/01/20

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