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Main Course Recipes Pork
Guys and Gals, take the time this weekend and try this. I assure you, I promise you, I guarantee you that this will be a super success and you will no longer be referred to as a mere mortal, but rather a smokin' god!
I am giving this up for free, even though I already know that it has won many many contests. The only thing that I ask is that you click on a couple of the ads on this page to suppor this site. This is simply THEE best smoked ribs recipe. I came up with it after years and years of tinkering.
I wanted a barbeque smoked ribs recipe that was REAL. I say real because so many recipes call for the ribs to be baked solely indoors or else by adding fake smoke flavorings.
Contrary to popular belief, the secret is NOT in the rub or the marinade, but rather in the smoking process itself. Rubs and marinades do make an impression on the taste, but in my opinion, most are good and it is fun to try various combinations each time you cook smoked ribs.
OK, enough blabbing, let's get ready to ascend into the Hall of Flame!
Stuff you will need:
Next, sprinkle the ribs with whatever rub you like. Set aside or refrigerate if your fire is going to be a while. This is when I usually walk around my yard and gather up wood pieces (I am surrounded by woods but if you are not then check out your local grocery store; they usually sell wood chunks in bags near the charcoal area). Gather any and all... twigs, branches, logs etc. Large pieces of chopped wood may not fit in your smoking chamber so keep that in mind when gathering. ..if you are using a normal charcoal grill or a gas grill.
Build your fire to one far side of the grill and cut it off from the rest of the grill with a stack of bricks or rocks. Remember we are not wanting to cook the meat yet, but rather smoke it. So, try to rig it so that as little heat gets to the meat as possible (the meat is going to go on the other side of the grill; as far as possible from the flame).
I use a stack of bricks to separate the fire from the meat. I have the bricks with the holes in them so it works well to let the smoke through without so much heat. I then rig a double-piece of aluminum to use above the rack level to cut off the heat from the fire section to the meat section.
Okay, slap those ribs on the racks and feed the fire some of those twigs or sticks. Close most air valves in your smoker.. leaving only a crack.. just enough to keep the fire alive (ideally only as smoke). Obviously, keep the lid down. Let those smoke for about 3 to 6 hours, depending on how much meat you have on. Add wood as necessary and turn ribs half way through.
If you have multiple levels of racks then it helps to switch the slabs from one to the other so you get an even smoke distribution. Remember, try to NOT let the ribs cook. They may brown a bit but we don't want them bone-dry.
Next step: bring inside and allow to cool. Double wrap each whole slab in foil. Refrigerate overnight to allow the smoke to set into the meat.
Cooking Instructions: Leave meat in foil. Put on cookie sheet or in large pan. Put in oven at 225 degrees. Again, do NOT remove foil or else you will ruin it. You can also use a slow cooker on low if you prefer. Cook for 5 to 7 hours. Heat up your favorite bbq sauce in a small pan shortly before you plan on eating the ribs. I spice my sauce up with some jalepeno juice. Spice it up however you like. Enjoy your Razorback Smoked Ribs!
Main Course Recipes Pork
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I am giving this up for free, even though I already know that it has won many many contests. The only thing that I ask is that you click on a couple of the ads on this page to suppor this site. This is simply THEE best smoked ribs recipe. I came up with it after years and years of tinkering.
I wanted a barbeque smoked ribs recipe that was REAL. I say real because so many recipes call for the ribs to be baked solely indoors or else by adding fake smoke flavorings.
Contrary to popular belief, the secret is NOT in the rub or the marinade, but rather in the smoking process itself. Rubs and marinades do make an impression on the taste, but in my opinion, most are good and it is fun to try various combinations each time you cook smoked ribs.
OK, enough blabbing, let's get ready to ascend into the Hall of Flame!
Stuff you will need:
- a slab or two of pork spare ribs, either babyback or loin-ribs or regular will do. Figure 1/2 a slab per guy, 1/4 per gal or kid
- some
kind of mustard: regular, horseradish mustard, dijon, etc.
- grab your
favorite rub (see related recipes section below) or just make a mixture of any combinantion of the following:
salt, pepper, garlic, onion powder, chili powder, cumin, etc
- wood,
small and medium pieces of hikory, mesquite apple, etc. (avoid high resin woods such as pine)
- smoker or regular
grill. Obviously the special smokers will work better but I'll explain
how you can make any ol' grill work.
- aluminum foil; I prefer the
extra wide kind.
Next, sprinkle the ribs with whatever rub you like. Set aside or refrigerate if your fire is going to be a while. This is when I usually walk around my yard and gather up wood pieces (I am surrounded by woods but if you are not then check out your local grocery store; they usually sell wood chunks in bags near the charcoal area). Gather any and all... twigs, branches, logs etc. Large pieces of chopped wood may not fit in your smoking chamber so keep that in mind when gathering. ..if you are using a normal charcoal grill or a gas grill.
Build your fire to one far side of the grill and cut it off from the rest of the grill with a stack of bricks or rocks. Remember we are not wanting to cook the meat yet, but rather smoke it. So, try to rig it so that as little heat gets to the meat as possible (the meat is going to go on the other side of the grill; as far as possible from the flame).
I use a stack of bricks to separate the fire from the meat. I have the bricks with the holes in them so it works well to let the smoke through without so much heat. I then rig a double-piece of aluminum to use above the rack level to cut off the heat from the fire section to the meat section.
Okay, slap those ribs on the racks and feed the fire some of those twigs or sticks. Close most air valves in your smoker.. leaving only a crack.. just enough to keep the fire alive (ideally only as smoke). Obviously, keep the lid down. Let those smoke for about 3 to 6 hours, depending on how much meat you have on. Add wood as necessary and turn ribs half way through.
If you have multiple levels of racks then it helps to switch the slabs from one to the other so you get an even smoke distribution. Remember, try to NOT let the ribs cook. They may brown a bit but we don't want them bone-dry.
Next step: bring inside and allow to cool. Double wrap each whole slab in foil. Refrigerate overnight to allow the smoke to set into the meat.
Cooking Instructions: Leave meat in foil. Put on cookie sheet or in large pan. Put in oven at 225 degrees. Again, do NOT remove foil or else you will ruin it. You can also use a slow cooker on low if you prefer. Cook for 5 to 7 hours. Heat up your favorite bbq sauce in a small pan shortly before you plan on eating the ribs. I spice my sauce up with some jalepeno juice. Spice it up however you like. Enjoy your Razorback Smoked Ribs!
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