on labor day, make "last meal ribs," the best barbecue ribs you've ever tasted - 6 burner propane grill
Below is how to make low and slow smoke roast "last meal Pork Ribs" on almost any covered grill and do better than the board in the restaurant.
You won't cook ribs anymore.
This is because water is a solvent that extracts most of the flavor from the meat.
You make soup when you cook meat.
You can't cook steak, can you?
If you cook ribs, the terrorists win.
There is nothing revolutionary about this approach.
Imagine a prototype
The human tribes are carefully filled in the ashes of the forest fire, as they follow a particularly tempting scent.
When they stumbled upon the charred body of the boar, they squatted and poked their fingers at the side of it.
They sniffed their hands and licked their greasy fingers.
The magical mixture of warm protein, melted fat, and smooth collagen in the barbecue is an anesthetic that will make them addicted when they first bite.
They become focused, obsessed with pulling out their ribs, scraping clean between their teeth, moaning and shaking their heads.
The scent makes their nostrils smile and the taste makes their mouths cry.
They praise their God.
Now imagine your tribe, your family and friends, moaning with joy and praise your name in their own backyard.
You can do this if you follow my stepsby-
Step guide below.
After years of master study, I shared this with you during the barbecue competition, including Jack Daniel's World Championship International barbecue competition, and sucked a lot of bones.
What we're talking about here is the southern ribs, a style created by African slaves, and as they do with other great contributions to our culture, America is unique: Jazz and Blues.
The winning spareribs are mixed with a variety of flavors: Spice friction, hardwood smoke, rich sweet sauce, all based on the unique flavor of pork.
They are juicy and tender, and they are very clean from the bones.
They don't fall off the bones.
They are of the same texture as other cooked meats such as steak.
Click here to see what I'm looking for when I judge rib cooking and what I think is amazing ribs.
There may be more steps in the process than you like, but it's not that hard, and we're talking here about the meat of the blue ribbon competition class.
If you like spareribs, follow these steps and you will thank me like everyone else. Serves. 2 adults.
Overnight dry friction soak is available. Cooking time.
We cook low and slow, so holy.
Cut pork ribs by Louis (my faves)
And 3 hours after the baby rib. 1 (18 pound)
Charcoal Grill or charcoal bag for smokers.
You won't use all the charcoal, but because on cold, windy or wet days you need more charcoal than on clear and warm days, there is a complete one on hand
The hard block is the best, but the regular bouquet will be nice.
Never use something instantly ignited with a solvent inside.
Chimney appetizers are by far the best way to start charcoal, especially for long slow cooking, the smell of solvent in charcoal appetizers can spoil the taste of meat.
1 can of propane for gas stove.
You don't need it all, however, don't risk starting with some tanks until you have mastered the technology.
8 ounces of hard wood, chips, or particles by weight.
No matter how many slabs you cook, 8 ounces should be enough.
I prefer apples, oak trees or pecans for pork.
Do not use any kind of pine unless you want meat that is creamy.
Do not use building wood as it is often treated with toxic chemicals to prevent rot and termite.
You don't need to wet the wood.
There is not much water absorbed by Wood.
That's why they use it as a boat.
1 Double long handle copper s1 sauce brush, preferably the kind of heavy aluminum foil with the new silicon brush 12 feet instead of the light stuff 1 good instant reading thermometer, preferably 1 6 packs of beer (
Not meat for the chef)
1 lawn chair 1 Good Book House 3 tbsp vegetable oil 4 tbsp Meathead Memphis dust or similar spices rub1 cup apple juice 1 cup your signature homemade BBQ sauce or oneSkin 'n' trim.
If the Butcher doesn't remove the film from the back, do it yourself.
Insert a butter knife under the film and then use your finger (shown at right)
, Release part, grab it with a tissue and peel it off.
Finally, trim excess fat from both sides.
Click here to see more photos of how to trim your skin. 3)Rub.
Apply a thin layer of edible oil to the meat.
Sprinkle enough Meathead Memphis dust to cover all the surfaces but not too much and the meat will not reveal.
Depending on the size of the plate, about 2 tablespoons per side.
Many herbs and spices in friction are oil-soluble, so cooking oil will help them penetrate better.
Dust Memphis on the meat.
Wash your hands.
Wrap the meat in half of the foil and have it in the fridge for at least 4 hours on a plate or pan to prevent leakage.
In addition to seasoning the meat, the salt in the Rub pulls the juice to the surface, which will help to form the shell during cooking.
It's not the end of the world if you don't have time to let the meat soak in dry friction.
In any case, put on oil, rub and start cooking. 4)
Settings for indirect 2-zone cooking.
This means that one side is hot and the other side is not hot.
If you have a gas grill, use only one burner as described in my article settings for gas grill.
Put a disposable aluminum pan with water on top of the hot burner.
The moisture in the propane grill is combined with the combustion gas to create an attractive baconlike flavor in the meat.
If it has only one burner, place the water pan between the meat and the burner.
If you have a charcoal grill, push the coal to one side like the one on the right in the photo, as described in the best setting of the charcoal grill.
You can use a water pan, but it is not necessary.
If you have an offset firebox smoker, set the offset smoker as per my instructions.
If you have bullet smokers like Weber Smokey Mountain, please read my article "bullet smoker settings ". 5)
Adjust the temperature.
Preheat your cooker to about 225F and try to keep it for the whole cooking process.
Adjust the intake damper at the bottom to control the heat on the charcoal grill.
The intake damper controls the temperature more effectively than the exhaust damper because they reduce the oxygen supply of coal.
Adjust the temperature slowly.
Cooking at 25F will allow the meat to be roasted low and slow, liquidating the collagen in the tissue and melting the fat without tying the protein in a pile.
This is a magical temperature that creates a silky texture, adds moisture and maintains the tenderness of the meat.
If you can't hit 225F, get as close as possible.
Not less than 200F, try not to exceed 250F.
For more information on meat science and cooking thermodynamics, please click here. 6)Smoke.
For charcoal or gas stoves, add 4 ounces of wood at this time.
Put the wood on the flame of the gas grill or on the hot coal.
Resist the temptation to add more wood.
There is nothing faster than oversmoking meat to ruin a meal and waste money.
You can always add more next time you cook, but you can't take it away if you smoke too much. 7)Relax.
Place the slate in the cooker on the cooler side of the grill, with one side of the meat facing up.
Close the lid, have a beer and read a book. 8)More smoke.
When the smoke disappears after 20-
30 minutes, plus 2 ounces of wood.
Stop adding wood after the first hour.
Adding Wood at the beginning of cooking can better penetrate before the surface of the meat is sealed.
If you have more than one slate, halfway through the cooking process, you need to remove the ribs closest to the fire, and the slate away from the flame is close to the flame.
Put the meat up.
There is no need to flip the slate.
Otherwise, cover the lid.
Opening the lid will destroy the delicate balance of heat, moisture and oxygen inside the cooker.
It can also significantly extend the cooking time. No peeking.
If you're looking, you're not screaming. 9)
Crutches in Texas
Now we use another secret of the champion, Texas Crutch.
After 3 hours of cooking
Louis cuts ribs at 25F (
1 1/2 hours Baby Back)
Take the heavy foil of 6' and fold it into 3' length.
Lay the slate on top of the meat foil.
Fold the sides of the boat and pour a glass of apple juice into the boat.
Don't pour it on the meat or you will wash the friction off.
Now, fold the foil carefully around the meat, seal it, and try to avoid piercing the foil.
Be careful. Those bones can be poked in.
Put the bag back on the grill 30-60 minutes.
No more than 60 minutes.
By making a little steam, the Texas Crutch adds flavor, moisture, tenderness and finishes cooking the meat.
If you want to skip this step, rest assured that you will still have fatal ribs. 10)Sauce.
Now take the meat out of the foil and when you open the bag, be careful not to curl the eyebrows with steam and put the ribs back at 25F for another hour to stabilize the surface.
Then apply both sides with your favorite homemade BBQ sauce or the sauce bought at the store and place them directly in the hottest spot on the grill for caramel and crispy.
On the charcoal grill, just move the slate to the coal.
On the gas grill, open all the burners.
On the water smoker, take out the water pan and bring the meat close to the coal.
In offsetting smokers, put a grate on the coal in the fire box and put the meat there.
Open the lid so you don't grill from above, stir-fry the sauce on one side and bake on the other.
It's enough to have a thick layer of sauce, but if you need two, go ahead, but no more!
Don't hide all the wonderful flavors under too much sauce.
If you want more sauce, put some in the bowl on the table.
If you do well, you will notice a thin layer of pink underneath the surface of the meat.
It doesn't mean it's not cooked!
It is a highly valued smoke ring caused by burning gases and smoke.
This is a sign of an amazing rib.
Now, please be ready to bow when the applause of the audience rings. Optional.
Make Vermont pig sugar instead of using barbecue sauce (
Show at the top of this page).
This is always a huge blow.
Here is a summary of the process.
Pour the apple juice from tin paper into a seasoning pan and mix it with 1/4 cups of real maple syrup (
Pancake syrup not artificially flavored)
Cook with medium to high heat for about 15 minutes or until it starts to bubble.
Watch it carefully and take it off when it's bubbling.
Then add 2 needles of salt and 2 teaspoons of chili sauce.
Apply this wonderful glaze to the meat, then open it with a lid and place it on the grill, and look carefully as it burns easily.
When it starts to hiss and bubbles, turn it and hiss on the other side.
Serve it and wait for praise.
Creamy deli or sweet
Sour SlawBron delicious GritsRosengarten real homemade lemon chocolate truffle dessert-------------------------------
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