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Pork Ribs
Ingredients:
***See Directions***
Instructions:
Yesterday I smoked some ribs. I got an 8 lb. pack of spareribs, and
a 6 lb. pack of baby backs (cryovac packages from Price Club). Here's
roughly how I prepared them: After rinsing and drying them, I removed
the membrane from the underside of each rack. I know some people debate
the necessity of this, but I always do it. BTW, use a paper towel
to get a good grip. I rubbed them liberally with the Galena Street
rub from Penzey's. This is a pretty decent rub mixture. I'm not sure
if I'll buy more, since I have a recipe that I like, but hey, I got
a two cup shaker bottle out of the deal. I smoked them for 4 hours
(about 220F) using whole pecan logs. I then wrapped each rack individually
in heavy-duty foil and tossed them back in the smoker for another
hour. I suppose you could just keep them in the oven, since they don't
get any smokier, but the oven was being used for something else. During
smoking, I sprayed them regularly with water from a spray bottle that
I use just for this. You could use a mop, but I find that, for my
tastes, really liberal application of rub and the light spritzing
of water give them plenty of flavor. BTW, don't wash off the rub,
you just want to keep the surface meat from getting too dry. I also
placed a pan of water right where the heat from the firebox enters
the smoking chamber. It held 4 cups of water and about 1 was left,
so it's not a lot of steam generated. I separated them before serving
and put sauce on half and left the other half dry. |
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