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Post by Chuckie on Jun 5, 2020 9:44:50 GMT -5
I usually prefer the baby back ribs, but whatever trips your trigger is fine! First off, remove ribs from bag, rinse. Then remove the membrane from the BACK side of the ribs. Sometimes you get lucky and it'll come right off, other times it's stubborn. If you grasp it w/a paper or kitchen towel, it helps you grip it; sometimes I use needle nosed pliers! After removing membrane, take a fork and kinda "rough up" the meat side to help the dry rub "stick". Sprinkle w/a GENEROUS amount of your favorite rub, then work it gently into the meat, flip and do bone side, making sure the ends get done as well. Here's a link to the recipe for the dry rub I make:
You CAN wrap them tightly now and leave them in the icebox to cook later or the next day if you wish. Just bring them to room temp BEFORE you light Chambers oven. After I use the dry rub, I put them in my electric smoker for an hour. It just adds the smoke flavour, doesn't really COOK them. Here's the one I use, Little Chief, although mine is a L-O-T older than this one, and looks it!! LOL
About the last 10 minutes they're in the smoker, heat up BBQ grill. Take 1/2 cup of your fave BBQ sauce, add 1/2 cup water, mix well. Take ribs from smoker, place on tray. Brush bone side liberally w/sauce mix, place down on hot grill, cook five minutes. Slather top side w/the sauce mix, then flip ribs for another 5 minutes. Put a light coat of sauce mix on bone side after flipping. After the second five minutes, flip again, brush meat side lightly w/sauce mix, place in Lisk roaster tray. IF cooking right away, preheat Chambers to 400 for ten minutes. Place ribs in covered Lisk roaster meat side up, place in hot Chambers, run gas 15 minutes, then turn gas off. I leave mine in for 2.5 to 3 hours CWTGTO, but they COULD go MUCH longer if need be, no harm done! Plate ribs, I usually cut two ribs to a portion size. They are good just they way they are, or you can add more sauce if you like. Personally, often times I don't use ANY sauce--even on the GRILL--the dry rub seasons them PERFECTLY IMHO. CHEERS! Chuckie
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Post by Chuckie on Jun 5, 2020 9:47:00 GMT -5
I "took liberties" and cut/pasted Nana's reply about ribs from ANOTHER post out here. If you prefer I REMOVE it, nana, lemme know, and it's GONE! A usually prefer the baby back ribs, but whatever trips your trigger is fine! First off, remove ribs from bag, rinse. Then remove the membrane from the BACK side of the ribs. Sometimes you get lucky and it'll come right off, other times it's stubborn. If you grasp it w/a paper or kitchen towel, it helps you grip it; sometimes I use needle nosed pliers! After removing membrane, take a fork and kinda "rough up" the meat side to help the dry rub "stick". Sprinkle w/a GENEROUS amount of your favorite rub, then work it gently into the meat. Here's a link to the recipe for the dry rub I make:
You CAN wrap them tightly now and leave them in the icebox to cook later or the next day if you wish. Just bring them to room temp BEFORE you light Chambers oven. After I use the dry rub, I put them in my electric smoker for an hour. It just adds the smoke flavour, doesn't really COOK them. Here's the one I use, Little Chief, although mine is a L-O-T older than this one, and looks it!! LOL
About the last 10 minutes they're in the smoker, heat up BBQ grill. Take 1/2 cup of your fave BBQ sauce, add 1/2 cup water, mix well. Take ribs from smoker, place on tray. Brush bone side liberally w/sauce mix, place down on hot grill, cook five minutes. Slather top side w/the sauce mix, then flip ribs for another 5 minutes. Put a light coat of sauce mix on bone side after flipping. After the second five minutes, flip again, brush meat side lightly w/sauce mix, place in Lisk roaster tray. IF cooking right away, preheat Chambers to 400 for ten minutes. Place ribs in covered Lisk roaster meat side up, place in hot Chambers, run gas 15 minutes, then turn gas off. I leave mine in for 2.5 to 3 hours CWTGTO, but they COULD go MUCH longer if need be, no harm done! Plate ribs, I usually cut two ribs to a portion size. They are good just they way they are, or you can add more sauce if you like. Personally, often times I don't use ANY sauce--even on the GRILL--the dry rub seasons them PERFECTLY IMHO. CHEERS! Chuckie Yeah, there probably are a million ways ! I don’t have a smoker, so I just take the ribs, rub them with my favorite dry rub recipe from Dinosaur Barbecue, and let them come up to room temperature like Chuckie said. My method differs in that I put the ribs into the “cold” oven, uncovered in my Lisk, and run the gas at around 450 until I can hear things starting to sizzle through the door, which works out to about 15-20 minutes. Then I put the lid on, let the gas run a minute or two more to account for heat loss from opening up the door, and shut it off. I let them go at least 2-3 hours, but more won’t hurt, they just get more tender! We have been just slathering them with sauce when we eat them, but I think next time I’ll try basting them with sauce right before I put the lid on—I like that caramelized glaze. The Lisk is nice, but of course you can use a roasting pan and put some foil over it too!
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Post by mach12 on Jun 5, 2020 17:15:40 GMT -5
I have two of the same smokers that I've had since the 70's and they're still going strong. I have assorted fruit woods that I've chipped but we have alder growing all over the place and it's probably the wood I use more than anything. What kind of wood do you normally use with this rub?
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Post by Chuckie on Jun 5, 2020 21:19:59 GMT -5
I have two of the same smokers that I've had since the 70's and they're still going strong. I have assorted fruit woods that I've chipped but we have alder growing all over the place and it's probably the wood I use more than anything. What kind of wood do you normally use with this rub? I normally use JUST hickory on the RIBS, but have added a bit of cherry & apple chips on brisket when I use the spice. The rib racks are TOO long to fit in the smoker, so I "coil" them as tight as they allow, tie w/kitchen twine, and THEN place them on the roaster rack. Methinks this tactic ALSO "smokes" them better--better circulation of smoke about the ribs than if they were laid 'flat' in a larger smoker. I plan to post a brisket "stand alone" recipe as well, as folks may look for it. The VERY old time Midwest recipe was equal amounts of the "three salts"--celery, onion, and garlic. Then about 1/4 cup of Worcestershire sauce and some liquid smoke placed on brisket, wrap tightly w/foil, let set overnight, then low and slow in the oven, let cool TOTALLY, and THEN slice against the grain very thinly. Again, will post this recipe elsewhere, so folks can add THEIR take to it, as I'm SURE there are MANY--the old adage once again, "like CHILI recipes!!!"... LOL CHEERS! Chuckie
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Post by mach12 on Jun 5, 2020 22:50:31 GMT -5
Rolling the ribs is something I see recommended a lot but I haven't tried it. I found a rib rack some years ago that was made for the little chief smokers where you cut the ribs into sections that lay on each rack and then smoke them. The recipe in the book that comes with the smoker says to cut them into serving size so that's what I normally do when using the smoker. Here's their recipe.
Sauce: 1/4 cup vinegar 1/2 cup water 2 Tbsp. sugar 1 Tbsp. prepared mustard 1/2 tsp. pepper 1 1/2 tsp. salt 1/4 tsp. cayenne pepper 1 thick slice of lemon 1 sliced onion 1/4 cup butter 1/2 cup catsup 2 Tbsp. Lea & Perrins
Sauce: In a saucepan, mix all ingredients except the catsup and Lea & Perrins. Simmer uncovered for 20 minutes. Add remaining ingredients and bring to a boil. Use for grilling ribs, chicken or lamb.
Ribs: Cut ribs into serving size pieces and place into pre-heated and smoking Little Chief for 1 hour. Use Hickory, Alder, Cherry or Mesquite. Remove from smoker and place in baking pan. Pour sauce over ribs and cook for 1 1/2 hours at 350º or until done.
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Post by nana on Jun 6, 2020 8:23:02 GMT -5
It’s perfectly fine with me! You saved me the bother of doing it myself, Chuckie!
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Post by droppedstitch on Jun 22, 2020 10:32:37 GMT -5
Thanks for posting!
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