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Memphis-Style Barbecue Beef Back Ribs
by
Russ Crandall
Calificación: 4.0
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.%20Little%20did%20I%20know,%20I%20was%20in%20for%20a%20surprise:%20this%20package,%20which%20included%20four%20racks%20of%20ribs,%20weighed%20in%20at%20SIXTEEN%20POUNDS%20of%20beefy%20goodness.%20I%20immediately%20knew%20that%20I%20had%20to%20call%20in%20for%20backup%20to%20give%20these%20monsters%20the%20attention%20they%20deserved.%3C/p%3E%3Cp%3EEnter%20my%20friend%20Jeremy%20from%20SeaDog%20BBQ.%20SeaDog%20BBQ%20is%20a%20locally-based%20Kansas%20City%20Barbeque%20Society%20competition%20team,%20and%20they%E2%80%99ve%20done%20pretty%20well%20here%20in%20Maryland%20against%20some%20very%20talented%20teams.%20Not%20only%20did%20he%20come%20up%20with%20an%20awesome%20sugar-free%20barbecue%20rub%20recipe%20to%20accompany%20these%20beef%20ribs,%20he%20brought%20over%20his%20own%20smoker!%20While%20his%20smoker%20is%20from%20a%20small,%20locally-produced%20source,%20he%20did%20mention%20that%20the%20Weber%20Smokey%20Mountain%20is%20one%20of%20the%20best%20introductory%20smokers%20that%20are%20commercially%20available.%20If%20you%20don%E2%80%99t%20own%20a%20smoker,%20never%20fear%20%E2%80%93%20I%20added%20tips%20on%20how%20to%20replicate%20this%20recipe%20using%20a%20grill.%3C/p%3E%3Cp%3EOkay,%20enough%20with%20the%20background,%20on%20to%20the%20ribs!%20For%20this%20recipe%20we%20cooked%20two%20of%20the%20racks,%20totaling%20eight%20pounds.%20We%20opted%20for%20a%20dry,%20sauceless%20cooking%20method,%20typical%20of%20Memphis-style%20barbecue,%20with%20an%20hour%E2%80%99s%20braise%20in%20the%20middle%20to%20speed%20up%20the%20cooking%20process%20and%20to%20keep%20the%20ribs%20juicy%20and%20full%20of%20beefy%20flavor.%3C/p%3E%3Cp%3EYou%E2%80%99ll%20Need:%3C/p%3E%3Cp%3ERemove%20the%20two%20racks%20from%20their%20packaging,%20and%20gently%20rinse%20with%20water%20and%20pat%20dry%20with%20paper%20towels.%3C/p%3E%3Cp%3ERub%20the%20yellow%20mustard%20over%20the%20tops%20of%20the%20ribs%20(1/2%20tbsp%20per%20rack).%3C/p%3E%3Cp%3EOne%20thing%20that%20surprised%20me%20is%20that%20we%20didn%E2%80%99t%20season%20the%20underside%20of%20the%20ribs%20at%20all.%20In%20the%20end,%20it%20made%20sense,%20both%20from%20a%20culinary%20standpoint%20and%20economically:%20the%20well-seasoned%20tops%20of%20the%20ribs%20had%20the%20overwhelming%20majority%20of%20the%20meat,%20and%20the%20unseasoned%20underside%E2%80%99s%20mild%20taste%20was%20an%20awesome%20complement%20to%20the%20tasty%20top.%3C/p%3E%3Cp%3ESprinkle%201/4%20cup%20of%20the%20barbecue%20rub%20on%20each%20rack.%20Set%20the%20ribs%20aside%20while%20we%20prepare%20the%20smoker.%3C/p%3E%3Cp%3EFor%20the%20uninitiated%20(which%20includes%20myself),%20here%E2%80%99s%20what%20a%20smoker%20looks%20like%20on%20the%20inside.%20The%20bottom%20section%20holds%20the%20fire,%20which%20allows%20you%20to%20regulate%20the%20temperature%20in%20the%20top%20section.%20If%20you%E2%80%99re%20using%20a%20grill,%20this%20is%20essentially%20the%20same%20setup%20as%20my%20indirect%20method%20of%20smoking%20meat,%20which%20you%20can%20find%20in%20recipes%20like%20my%20lemon%20and%20dill%20smoked%20chicken.%3C/p%3E%3Cp%3EAdd%20a%20few%20handfuls%20of%20hardwood%20charcoal%20to%20the%20bottom%20element,%20along%20with%20a%20chunk%20of%20hickory%20and%20a%20chunk%20of%20applewood.%20If%20you%E2%80%99re%20using%20a%20grill,%20the%20same%20effect%20can%20be%20produced%20using%20wood%20chips%20on%20the%20heated%20side%20of%20the%20grill.%20Light%20a%20fire%20using%20lighter%20cubes%20and%20allow%20it%20to%20burn%20for%20five%20minutes%20before%20closing%20the%20drawer.%3C/p%3E%3Cp%3EClose%20everything%20up%20and%20allow%20the%20top%20section%20to%20reach%20and%20stabilize%20at%20300%20degrees.%20This%20part%20could%20take%20up%20to%2030%20minutes.%3C/p%3E%3Cp%3EPlace%20the%20ribs%20in%20the%20smoker/grill%20on%20roasting%20pans%20or%20on%20heavy-duty%20tin%20foil,%20and%20smoke%20for%20two%20hours.%3C/p%3E%3Cp%3EAfter%20two%20hours,%20lay%20out%20two%20large%20sheets%20of%20heavy-duty%20tin%20foil%20and%20pour%201/4%20cup%20of%20honey%20on%20each%20sheet%20in%20a%20zig-zag%20pattern%20like%20you%20see%20above.%3C/p%3E%3Cp%3EPlace%20the%20ribs%20on%20top%20of%20the%20honey,%20top-side%20down.%20Curl%20up%20the%20sides%20of%20the%20tin%20foil,%20add%201/3%20cup%20of%20red%20wine%20to%20each%20rack,%20and%20then%20seal%20up%20the%20ribs%20in%20the%20tin%20foil.%3C/p%3E%3Cp%3EPlace%20the%20covered%20ribs%20back%20into%20the%20smoker,%20and%20smoke%20for%20another%20hour.%20After%20one%20hour,%20check%20for%20tenderness%20with%20a%20toothpick%20%E2%80%93%20the%20meat%20should%20be%20very%20tender%20and%20give%20way%20easily.%20If%20it%E2%80%99s%20still%20tough,%20put%20it%20back%20in%20the%20smoker%20and%20check%20it%20every%2020-30%20minutes.%3C/p%3E%3Cp%3ETake%20the%20ribs%20out%20of%20the%20tin%20foil%20and%20return%20to%20the%20smoker/grill%20for%20another%2030%20minutes%20to%20finish%20them%20off.%3C/p%3E%3Cp%3EAllow%20the%20ribs%20to%20rest%20for%20at%20least%20five%20minutes%20before%20cutting%20them%20up.%20Try%20not%20to%20get%20any%20drool%20on%20them%20while%20you%20wait.%3C/p%3E%3Cp%3EUsing%20a%20knife%20or%20kitchen%20shears,%20separate%20each%20rib%20for%20maximum%20presentation%20and%20convenience.%3C/p%3E%3Cp%3ESpoon%20on%20some%20barbecue%20sauce%20right%20before%20serving,%20or%20serve%20it%20on%20the%20side.%20That%E2%80%99s%20it!%3C/p%3E%3Cp%3ETags:%20barbecue,%20beef,%20beef%20ribs,%20gluten%20free,%20grilling,%20paleo,%20primal,%20ribs,%20smoker,%20smoking%3C/p%3E){kind=link}