Shake 'n' Smoke Ribs (How-To)

Title:
Shake 'n' Smoke Ribs (How-To)

Yield:
1 Servings

Categories:
Rubs




Ingredients:




--------------------------------THE
DRY RUB--------------------------------


   2/3 c  Dark Brown Sugar, packed


   1/4 c  Paprika


     2 tb Garlic Powder


     1 tb Cayenne pepper


     1 tb Black Pepper


     1 tb White Pepper


     2 ts Coriander, ground


     1 ts Salt






 ~-------------------THE MOP----------------------------------


       1 tb Butter


       1 ea Medium Onion, grated


       8 ea Cloves garlic, miced


       1 ea 12 oz can tomato paste


       1 c  Red wine vinegar


     1/2 c  Water


     1/2 c  Molasses


     1/2 c  Packed Dark Brown Sugar


       3 tb Worcestershire sauce


       3 tb Chili powder


       1 tb Dry mustard


 


 Note:


 


 These instructions are for beginning smoke/cooker enthusiasts.


 It should work equally well in the Brinkman type of


 water/cookers as well as most other cookers.  The main


 requirement is the ability to maintain the cooking chamber


 temperature between 180 and 250 degrees and the cooker must


 have a water pan to maintain the humidity close to 100%.


 Add all of the ingredients for the rub into a ziplock bag and


 mix thoroughly.  Add the ribs, shake throughly to ensure


 complete covering of the ribs and store in the refrigerator


 overnight.


 


 About 5 1/2 - 6 hours before you plan on serving the ribs,


 fire up the smoker and make the sauce.  To make the sauce,


 saute the onion and garlic in a little oil until golden brown.


 Then add the remaining ingredients and stir frequently until


 everything is totally dissolved.  Cook on simmer for about 30


 minutes.


 


 Once the cooker has settle down to a good bed of coals,  place


 the ribs on the grill over a pan of cold water.  Let smoke,


 covered and undisturbed for about 2 hours.  At that point,


 open the smoker lid and basted the ribs well with the mop,


 taking this opportunity to check the coals in the fire pan and


 the liquid level in the water pan.  Replenish as needed, adding


 wet wood for plenty of smoke as well.  Cook the ribs for 3 hours


 more, turning and basting them after 1 hour and agian after 2


 hours.  As always in smoke cooking, precise timing is not


 terribly important here.  Just keep the smoke up and the


 temperature between 180 and 240 degrees and be liberal with


 your mopping.


 


 By the end of their 5 hours on the grill, the ribs will have


 long since reached the required internal temperature of 185


 for fresh pork, but you can't overdoo ribs by smoking, and the


 long, slow cooking will have rendered them tender to a tee.


 


 About 10 minutes before you are ready to serve the ribs, treat


 them to a final mop, letting it set to a tantalizingly rich


 glaze over what may be the most succelent ribs you've ever


 tasted.


 


 For finger-licking aficionados, provide yet more hot mop


 sauce served up in dipping bowls.  A finger bowl for cleaning


 the hands will be appreciated and many, many napkins for


 cleaning up... Enjoy


 


 Source:  Where There's Smoke, There's Flavor by Richard W. Langer


 


 Posted to bbq-digest V3 #009


 


 Date: Mon, 02 Sep 1996 09:04:16 -0700


 


 From: Carey Starzinger