Wednesday, September 9, 2009

EATS! Ribs. Va-va-va-Voom.



Um hmm,  and that's a "before" shot...





I just got chills.







These ribs are fast becoming Boone's speci-ayh-lity.  They're perfect. No weird flavors, no fancy cooking technique.  These are hickory smoked ribs on a charcoal grill.  And they are so INCREDIBLE.  People make moaning sounds and breathe through their noses so they can stuff their mouths with these ribs.  



And when I say, "people", I swear I do not refer solely to myself.  I swear.


Point of fact: I have never gotten any "after" shots of these ribs.  All summer. 

Number one, the shots at night never seem to come out quite right, they're shot inside and the artificial lighting gives a grainy, yellow cast that even Photoshop (in my novice hands) can't fix.

Number two, no one else (I've asked), is willing to break out the camera. And I'm all, outta my way, making a beeline to these puppies. Hence the action shots below.  I think these were actually a second round on Boone's part.  And me, I'd HAD to have a plate before I was willing to take these. Sorry, folks.  One day I will.  Another promise, these shots DO not do these ribs justice.  Next time, in daylight (the only way the camera grain wouldn't overpower the shots), I'll fork them open, then take a shot.  

The texture is outta this world.



To be quite honest, the ribs always cook differently.  Different rack of ribs, different weather, different fire all add up to different cooking times.  And just between you and me - the grill ain't the only thing that's lit, if ya' know what I mean.  I don't blame the guy - what sane soul grills sober? But when someone's having to remind the cook to put down his microphone and go check the ribs and the fire temperature, well, you get my drift on different cooking times. 



This recipe is a spinoff of Steve Raichlen's (our hero), but we found the salt overpowering in the original, and wanted more hickory flavor.  Raichlen also uses an optional mop sauce that we found to be too much.  We're simple folk.  But, the mop sauce may make it for you, as well as the legend of the liquid of some sort in the drip pan for more moist cooking (didn't do much for ours, but you may think it makes all the difference) - I've heard of bourbon and apple juice, beer, dropping some liquid smoke (hickory flavoring) in just water, etc.  Whatever floats yer boat and makes yer skirt fly up.

So while this recipe is a GREAT jumping off point, with a lot of things we wish we'd known when starting out, (note the peeling off of the skin on the underside of the ribs - HUGE difference) you just have to get out there and give it a try and get in your own rhythm, with your own grill, your own rack of ribs, your own rub, and your optimum level of revelry-while-grilling (from what I understand this is required).  Another requirement that we don't consider optional (we did taste-tests) - you must marinate these in the rub OVERNIGHT. So be sure and plan ahead. 

h a p p y   e a t s !



before...






after!!!



Here's the rub.  ha. 
  • Boo's Hickory Ribs. Yum.

  • For the rub
  • 4 tablespoons paprika
  • 2 tablespoon black pepper
  • 2 tablespoon dark brown sugar
  • 1-½ teaspoons salt
  • 3 teaspoons celery salt
  • 2 teaspoon garlic powder
  • 2 teaspoon dry mustard
  • 2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper

  • 4 cups hickory chips or chunks, soaked in cold water for at least an hour
  •       and... last but not least:
  • 2 racks baby back ribs (4 to 5 pounds)


Don't ask me what those weird blobs are above, or how to remove them, hope you can still see the amounts!


1. Wash the ribs and blot dry. Remove the thin papery skin on the back of each rack of ribs. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.)

2. Combine the ingredients for the rub (the paprika, black pepper, sugar, salt, celery salt, cayenne, garlic powder, mustard, and cumin) in mixing bowl and stir with your fingers to mix. Rub 2/3 of this mixture on the ribs on both sides. Transfer the ribs to a roasting pan and let marinate overnight.

3. Set up the grill for indirect grilling and preheat to medium (about 325 degrees). Place a drip pan in the center. If using a gas grill, place all the chips in the smoker box or smoker pouch and preheat the grill to high. When smoke appears, lower the heat to medium. If using a charcoal grill, toss half the wood chips on the coals.

4. Place the ribs on the grill over the drip pan and cover the grill. Cook the ribs until cooked, 1 hour. If using mop sauce of some kind, start basting with mop sauce after 30 minutes, basting every 20 minutes. If using a charcoal grill, replenish the coals after 1 hour, LOWERING THE TEMPERATURE TO 275 and adding a handful of chips as well. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones, ours take usually another 2-3 hours depending on the fire.

5. Transfer the ribs to a cutting board or platter. Mop one final time with mop sauce and sprinkle with the remaining rub. Let rest for 5 minutes and serve with your favorite barbecue sauce on the side.

NOTE: We have successfully held these ribs for serving wrapped tightly in foil in a 200 degree oven with a small pan of water to keep the environment moist.  

 
 







And.
Coming soon...
The BESTEST EASIEST BAKED BEANS. 
Yum.

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