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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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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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