Sunday, September 4, 2011

Tailgating 2011: Smoked Ribs

For the first Florida home game, my boyfriend and his buddy decided to smoke some ribs. I didn't do much to help on this one except take pictures and eat way too much, but I decided to post the recipe because they turned out excellent. We also cooked some corn on the cob for a side. Let just say I was totally stuffed at the end of the day.

Cider Marinade:
1.5 c. apple cider or juice
3/4 c. cider vinegar
1/2 onion, minced
1 1/2 Tbsp worcestershire sauce
1 Tbsp oil
1 tsp dried thyme
3 lbs. baby back ribs

Dry Rub:
1/4 c. brown sugar
4 tsp onion powder
1 tsp ground cinnamon
1 tsp dry mustard
1 tsp salt
1/2 tsp dry thyme 

Rib Mop:
1.5 c. apple cider or juice
1/2 c. cider vinegar
4 tsp worcestershire sauce 

BBQ Sauce:
1/4 c. butter
1 medium onion, minced
2 1/2 cups apple juice or cider
2 Tbsp dark molasses
2 Tbsp worcestershire sauce
2 Tbsp cider vinegar
2 Tbsp tomato paste
1/2 tsp chili powder
1/2 tsp cinnamon
1/2 tsp salt 

BBQ Sauce: 
1. In a heavy saucepan, melt the butter over medium heat.
2. Add the onion and saute for a couple of minutes, until onion is softened.
3. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it reduces by about one-quarter, approximately 30 minutes. Stir frequently.
4. Serve the sauce warm

Marinade, Ribs, and Dry Rub:
5. The night before you plan to barbecue, combine the marinade ingredients. Place the slabs of ribs in a plastic bag or shallow dish and pour the marinade over the ribs. Refrigerate them overnight.


6. Prepare the smoker for barbecuing, bringing the temperature to 200 - 220ºF.


7. Remove the ribs from the refrigerator and drain them, discarding the marinade. In a bowl, mix together the dry rub ingredients and pat the ribs with the mixture. Let the ribs sit at room temperature for 25 to 30 minutes.

8. For the rib mop, mix together the cider, vinegar and Worcestershire sauce in a saucepan. Warm over low heat.
9. Transfer the meat to the smoker. Cook the ribs for approximately 5 hours, turning and basting them with the mop every hour. 

(1 hour)

(2 hours)

(3 hours)

(4 hours)

(5 hours)

10. About 45 minutes before the ribs are done, brush them with BBQ Sauce and repeat the step shortly before you remove the meat from the smoker.


11. When the slabs are ready, the meat will bend easily between the ribs, and the sauce will be gooey and sticky and caramelized in spots. Allow the slabs to sit for 5-10 minutes before slicing them into individual ribs. Serve with more sauce on the side.

Corn on the cob:
12. Place corn on a sheet of foil with roughly a tablespoon of butter, a sprinkle of salt, pepper, and garlic powder.

13. Cook on the grill for roughly 20 minutes.
14. Pair with ribs and stuff face!

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